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Rosinenstuten (sweet raisin loaf)
A German classic from Lower Saxony: in northern Germany, Stuten is the name for the sweet white yeast loaf that belongs on every tea table in East Frisia. The crumb is fine and cottony, the soaked raisins stay juicy and the crust shines golden brown. The recipe makes one loaf of about 16 slices.
Kochzeit
70 min
Portionen
16
Zutaten
11
Nährwerte
pro Portion225 kcal
Kalorien
5 g
Eiweiß
6 g
Fett
38 g
Kohlenhydrate
Zutaten
Für 16 Portionen
Zubereitung
- 1
Soak the raisins in the warm water so that they stay juicy during baking.
- 2
Put the flour in a bowl. Dissolve the yeast in the lukewarm milk with a teaspoon of the sugar and pour it onto the flour. Add the remaining sugar, the melted butter or margarine, the egg and the salt and knead everything into a supple dough.
- 3
Cover the dough and leave it to rise in a warm place until it has doubled.
- 4
Drain the raisins, pat them dry and knead them briefly into the dough. Shape the dough into a roll and put it into a greased 30 cm loaf tin.
- 5
Cover the Stuten in the tin and leave it to rise once more.
- 6
Preheat the oven to 180 °C top and bottom heat. Whisk the egg yolk with the milk for brushing and brush the dough with it.
- 7
Bake the Stuten on the lower shelf until it is golden brown and sounds hollow when you tap the base.
- 8
Turn the Stuten out of the tin, leave it to cool on a rack and cut it into about 16 slices.
