Cookie Butter Raisin Loaf

© 2020 | http://angiesrecipes.blogspot.com

This sweet yeast bread roll is flavourful, super moist, and so delicious. The cookie butter raisin filling give the bread a decadent depth of flavour and taste.There are many different types of cookie butters. The one I am using for this recipe has a mix of holiday spices (cinnamon, nutmeg, cloves, ginger) and tastes just like speculoos cookie spread. I use smooth one, but crunchy would work too!

20 g Fresh yeast, crumbled 50 g Coconut sugar 250 ml Full fat milk, luke warm 500 g Plain flour (German #550) 1/2 tsp Black salt (or regular) 80 g Beef dripping (or butter, softened) 2 Eggs, medium, room-temperature 125 g Raisins 150 g Cookie butter

1. Crumble the fresh yeast in the bowl of your stand mixer fixed with a dough hook. Add in coconut sugar and lukewarm milk. Stir together and set aside for 5 minutes.
2. Add in flour, salt, beef dripping or butter, and one egg. Mix for 5 minutes until the dough is elastic and smooth. Add in raisins and knead briefly.
3. Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Grease and line a 30cm loaf pan with parchment paper.
5. Gently punch dough down. Knead until smooth. Roll dough into a 24cm x 30cm rectangle. Spread the cookie butter over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in the prepared pan.
6. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200C/400F.
7. Use a knife to score the loaf and brush the top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com