Cramique
A Luxembourgish raisin bread that holds some of my sweetest memories of my grandma!
Ingredients
- 500 g flour
- 7 g dry yeast or 25g fresh yeast
- 30 g sugar
- 300 ml warm milk
- 1 pinch of salt
- 30 g butter
- 2 eggs
- 175 g raisins
Instructions
- Put the flour into a large bowl, forming a well.
- In a smaller bowl whisk the yeast and the lukewarm milk (best at around 40°) until the yeast is completely dissolved.
- Pour the milk to the flour, add the eggs and the salt, then knead until you get an even dough. This should at least take ten minutes.
- Now cover the dough with a towel and let it sit for at least 30 minutes.
- During this time, soak the raisins in lukewarm water & cut the butter into cubes.
- After the first resting time of the dough, add the butter and sugar and knead well until everything is well-combined.
- Cover the dough again, and let sit for 1 hour this time.
- Preheat the oven to 210°
- Now it's time to fold in the raisins (drain first, then dry them with a paper towel), kneading the dough again until the raisins are evenly distributed.
- Put the dough into a loaf pan and brush it with a bit of milk.
- Bake for 10 minutes on 210°, then decrease the temperature to 180° and bake for another 40-50 minutes.
- Enjoy!!!!