raisin bread muffins
No Image
Raisin bread is typical on a coffee table in the Munsterland in Northrhein-Westfalia. This is a picnic version, little muffin-shaped raisin breads. The original recipe uses rock sugar for the topping. If you can get it, use it instead of brown sugar, but brown sugar is quite nice, too. Prep. time includes rising time
►
yield
12 serving(s)
prep time
1 Hr 15 Min
cook time
20 Min
method
Bake
Ingredients For raisin bread muffins
-
200 mlmilk
-
300 gbread flour
-
30 gyeast, cake
-
4 Tbspsugar
-
200 graisins
-
1 tspsalt
-
1 tspvanilla extract
-
60 gbutter, softened
-
1 tspcinnamon
-
1egg yolk
-
3 Tbspmilk
-
30 gbrown sugar
-
30 galmonds, slivered
How To Make raisin bread muffins
-
1Warm 75 ml milk to lukewarm. Put the flour in a bowl and make a well. Crumble the yeast into it, add 1 tbsp sugar, pour the lukewarm milk over it and mix carefully with a little flour from the edge. Cover and leave to rise for 15 minutes. In the meantime, soak the raisins in lukewarm water.
-
2Heat the remaining milk. Add to the pre-dough with the salt, remaining sugar, vanilla extract, butter and cinnamon and knead for approx. 5 minutes until smooth. Drain the sultanas well and knead in. Cover the dough and leave to rise in a warm place for approx. 30 minutes.
-
3Grease 12 wells of a muffin tray, and spread the dough on them. Cover again and leave to rise for 15 minutes.
-
4Whisk together the egg yolk and milk. Brush the muffins with the mixture and sprinkle with brown sugar and flaked almonds. Bake in the preheated oven (top/bottom heat: 180 °C/fan oven: 160 °C) for approx. 20 minutes until golden brown. Remove and leave to cool. Serve with cream cheese and - preferably homemade - jam at a picnic.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT