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- Soak the raisins in a bowl filled with warm water for 20 minutes until soft. Drain.
- In a mixing bowl put flour, sugar, pinch of salt, soft butter and lukewarm milk. Crumble the fresh yeast on top of the ingredients. Using a stand mixer blend all the ingredients at slow speed until a dough forms. Then adjust to middle speed and knead for about 5 minutes until dough comes off easily from bowl and smooth. Add the thoroughly drained raisins and lemon zest. Knead for another 30 seconds until well-combined.
- Cover the dough and let rise for 45 minutes. Punch down and divide the dough in 3 equal pieces and roll into ropes. Loosely braid the ropes and put on a greased baking tray. Let rise for another 30 minutes until braid is plump and doubled in size. Brush with milk and bake for about 30 minutes at 190C/375F.
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3 comments:
For some reason I decided to go back in time and check out your old posts and I'm so glad I did. What a beautiful bread Angie, looks so fluffy from the inside and gorgeous color from the outside, Wow!
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