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Braided Raisin Bread With Lemon

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  • 250 g All-purpose flour
  • 40 g Sugar
  • Pinch of salt
  • 40 g Unsalted butter
  • 5 tbsp Lukewarm milk
  • 1 Egg
  • 20 g Fresh yeast
  • 1 tbsp Grated lemon peel
  • 80 g Raisins
  • 1 tbsp Milk
  1. Soak the raisins in a bowl filled with warm water for 20 minutes until soft. Drain.
  2. 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.
  3. 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.


Anonymous 1/6/14 22:28
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Muna Kenny 9/4/16 18:37

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!

Anonymous 29/5/18 03:58
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