Easter Almond & Raisin Sweet Bread - Millstone

Ready for this year’s Easter rush? This delicious Almond and Raisin Sweetbread recipe is sure to be a top seller.


  • 3 cube yeast, fresh
  • 750g Millstone Cake Wheat Flour
  • 750g Millstone White Bread Wheat Flour
  • 750ml cream or milk, lukewarm
  • 150g butter, soft
  • 1.5 teaspoon ½ lemon peel
  • 3 eggs
  • 1.5 tablespoon ½ salt
  • 150g sugar
  • Flour, for kneading
  • 750g raisins
  • 300g almond slices
  • 3 egg yolks, for brushing


  1. Mix the yeast with a little lukewarm water until smooth.
  2. Put the flour, lukewarm cream or milk, butter, lemon zest, egg, salt and sugar in a bowl. Add the yeast mixture. Knead everything for about 8 minutes. Then knead in the remaining flour, the raisins and 2/3 of the almonds. Cover the dough and let rise for about 30 minutes.
  3. Knead the dough once on a little flour and form 12 loaves of bread. Pour into a greased dish or place side by side on a baking sheet. Cover and let rise for about 30 minutes.
  4. Preheat the oven to 200°C. Brush bread with beaten egg yolk. Sprinkle with the remaining almonds. Bake in the oven for about 20-30 minutes, depending on the size.
  5. After cooling, cover with simple icing if necessary.

Yield: 12 breads

Recipe sourced from https://bosskitchen.com/