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This sweet raisin bread was a typical treat to find on Saturday’s or Sunday’s coffee table in my early childhood. Back then shops closed at 1 pm on Saturdays, Sundays the shops kept closed, not even bakeries were open as nowadays. There was one pastry shop where you could buy cakes and tarts to take away but the prices were accordingly high.
Thus we had Rosinenstuten on normal weekends. In fact I found this recipe in one of my Grandmum’s old baking books, supplied with her own notes.
The name Stuten derives from the Middle High German and means something like thigh, maybe because of its form. A Stuten does not necessarily have to be sweet. There is a typical bread in the German region of Westphalia which is called Bauernstuten (farmer’s loaf). It is a made from wheat flour with a lower amount of rye bread and yeast.
Now to the recipe.
Ingredients for a loaf tin of 30 cm length or a toast bread mold:
- 500 g wheat flour + a bit for kneading
- 50 g sugar, incl. 10 g vanilla sugar
- 50 g butter
- 1 egg + 1 egg yolk
- 250 ml milk
- 1 cube (42 g) fresh yeast
- 100 g raisins
- I added: grated almonds from last year’s Christmas bakery
Put flour, 1 tsp. salt and sugar into a bowl and make a little hole in the centre. Spread butter in flakes and the whole egg on the rim of the wheat. Warm up the milk until just lukewarm. Dissolve the yeast in it while stirring. Pour the milk into your little hole.
Knead all ingredients for the yeast dough with dough hooks or in the kitchen machine for 5 minutes until it’s nicely smooth and shiny. Cover and allow to rise for about 45 minutes. I put my dough into the oven at lowest temperature possible, because my kitchen is not warm enough.
In the meantime put raisins onto a sieve, rinse, drain and tap dry. Grease your tin with butter and dust it with flour (or – as I did – grated almonds) to get a very thin layer onto the butter.
Knead the dough with some flour for 3 – 4 minutes, adding the raisins. Form into a longish form the length of your tin and lay it inside.
Cover again and let rise for another 45 minutes. The dough rose so much that it already came out of the baking tin.
Preheat your oven to 200 °C/175 °C (fan) or gas level 3. Mix the egg yolk an 1 tbs. water and brush the loaf. I used the additional dough to form four bread rolls and sprinkle them with some almond pieces.
Bake for about 25 – 30 Minutes, probably it will be necessary to cover the loaf after 15 minutes with aluminium foil or the lid of the toast bread mold.
Remove the raisin bread from the oven to cool down in the tin for about 15 minutes. Plunge carefully onto a cooling rack and let cool completely.
The Rosinenstuten came out very beautifully and the scent of fresh warm yeast was just mouth watering. Thus I had to indulge in the wonderful litte bread rolls immediately. So good with some butter!
You can enjoy your Rosinenstuten best, when its fresh from the oven. It also very delicious with some butter, jam (plum jam in the photo) or even a mild cheese like a brie.