Buttriger yeast dough, lots of raisins: The Luxembourg raisin bread is a classic. The EU-correspondent of the Deutsche Welle Georg Matthes shows how it is baked.
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Georg Matthes bakes Luxembourg raisin bread
In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This Time: Luxembourg Raisin Bread.
Ingredients:
- 420 g of wheat flour (type 405)
- 20 g of fresh yeast
- 100 g lukewarm milk
- 75 g + 1 TSP sugar
- 2 eggs
- 60 g soft Butter
- 1 TBSP vanilla sugar
- 1 Pinch Of Salt
- 120 g raisins
- 1 egg yolk (for brushing)
And so the so-called “Kiirmeskuch”, so to Luxembourg, is made raisin bread:
- Put the flour in a large bowl and a small hollow forms. In this trough the fresh yeast, crumbs and with a teaspoon of sugar and 100 ml warm milk mix.
- Leave the mixture for 15 minutes under a kitchen towel to rest. It must be neat bubbles.
- Now, sugar, eggs, soft Butter, vanilla sugar and a pinch of salt. To knead the Whole of an elastic dough that sticks. In the kitchen machine to the second stage of the around 10 minutes. The dough must detach from the bowl to the ground.
- The add the raisins and knead the dough.
- The dough now rest for 30 minutes, double the size until he has achieved.
- The raisin bread is now “around”, so the dough from all sides about 10 times in the middle, fold to tension. Finally, turn around and pull with both hands on a floured surface.
- The oven to 190 °C preheat.
- The stretched dough in a greased baking dish and go for another 45 minutes.
- Brush with egg yolk and in the oven. The raisin bread 25 minutes to bake.
- The bread from the mold falls and on a kitchen grate and leave to cool.
Watch the Video 01:44