Ready for this year’s Easter rush? This delicious Almond and Raisin Sweetbread recipe is sure to be a top seller.
INGREDIENTS:
- 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
METHOD:
- Mix the yeast with a little lukewarm water until smooth.
- 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.
- 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.
- 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.
- After cooling, cover with simple icing if necessary.
Yield: 12 breads
Recipe sourced from https://bosskitchen.com/