Rosinenstuten (sweet raisin loaf)

Name: Rosinenstuten (sweet raisin loaf)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16 servings
Ingredients: 200 g raisins; 100 ml warm water; 500 g wheat flour (type 550); 21 g fresh yeast; 250 ml lukewarm milk; 80 g sugar; 80 g butter or margarine; 1 piece egg (medium); 1 tsp salt; 1 piece egg yolk (medium); 1 tbsp milk for brushing

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.

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Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

225 kcal

Calories

5 g

Protein

6 g

Fat

38 g

Carbs

Ingredients

For 16 servings

Estimated cost~€2.35 · ~€0.15/serving

Instructions

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.