Rosinenstuten
Raisin milk loaf
Rosinenstuten: soft Westphalian milk loaf with raisins
Rosinenstuten is the soft, slightly sweet raisin loaf that Westphalian and Rhineland families buy for Sunday breakfast and for christenings, where a giant one was once the traditional gift. It is baked in a long tin, sliced thick and spread with good butter, sometimes with a layer of cheese on top, which sounds odd and works beautifully. The crumb is fine and fluffy and the crust soft and shiny. A common mistake is adding dry raisins straight to the dough; they burn on the crust and steal moisture. Chef's tip: soak the raisins in hot water for 15 minutes, pat them dry and knead them in only at the very end, gently, so the dough stays light.
- Total time
- 190 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 7 oz raisins
- 1 cup whole milk, lukewarm
- ¼ oz dried yeast
- 2 ⅛ oz sugar
- 1 ⅛ lb plain flour
- 1 tsp salt
- 2 ⅞ oz soft butter
- 1 tsp lemon zestfinely grated
- 2 tbsp milkfor brushing
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Method
0/6 doneStep 1: Cover the 7 oz raisins with hot water and soak for 15 minutes, then drain and pat dry on kitchen paper.
15 minStep 2: Mix the 1 cup whole milk, lukewarm, ¼ oz dried yeast and a pinch of the 2 ⅛ oz sugar and leave for 5 minutes until foamy. Add the 1 ⅛ lb plain flour, the rest of the sugar, 1 tsp salt, 2 ⅞ oz soft butter and 1 tsp lemon zest. Knead for 8–10 minutes into a soft, smooth dough that comes away from the bowl.
15 minStep 3: Cover and leave to rise in a warm place for 1 hour, until doubled.
60 minStep 4: Gently knead in the raisins, press the dough into a rectangle and roll it up from the short side. Lay it seam side down in a buttered 30 cm loaf tin, cover and prove for 40 minutes, until it rises just above the rim.
45 minStep 5: Heat the oven to 350°F (325°F fan). Brush the top with the 2 tbsp milk and bake for 35–40 minutes, until golden brown; cover with foil after 25 minutes if it browns quickly. The base should sound hollow when tapped.
40 minStep 6: Cool in the tin for 10 minutes, then on a rack. Slice thick and serve with butter.
10 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rosinenstuten take?
- About 190 minutes in total: 150 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk, lukewarm?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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