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KO Cinnamon Bread Recipe with Raisins
Cinnamon Bread with Raisins
Total: 50 mins Ι Active: 20 mins
Valeur nutritionnelle / personne :
Calories: 431 kcal
Fat: 6g
Carbohydrates: 87g
Protein: 9g
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Cinnamon Bread with Raisins
Total: 50 mins Ι Active: 20 mins
Valeur nutritionnelle / personne :
Calories: 431 kcal
Fat: 6g
Carbohydrates: 87g
Protein: 9g
Cinnamon Bread with Raisins
Here comes a Norwegian Christmas must – cinnamon bread with raisins! But actually, it can be enjoyed anytime of the year. It smells and tastes fabulous when it is freshly baked and it is a delicious treat for a mid-day snack, breakfast or as side dish with dinner. Do not miss out on the opportunity to enjoy a toasted slice with your favorite kind of eggs in the morning that will let you have a real taste of Christmas!
Anette Qvale
Nationalité: Swedish – Norwegian
Profession Law Student
Plat préféré: Meatballs with mashed potatoes and lingonberry sauce
Prix: –
Temps total
50 minutes
Temps actif
20 minutes
Quantité
8 portions
Calories / Portion
353 kcal
Ingrédients
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500g (1lb) strong plain flour
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100g (3½ oz) caster sugar
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1 tsp salt
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2 tsp ground cinnamon
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6-7g sachet fast-action dried yeast
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150g (5oz) raisins
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300ml (½ pint) milkwarmed
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30g (1oz) buttermelted
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6 tbsp caster sugar
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Beurreto serve and butter the baking sheet, optional
Préparation
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Step 1Tip flour into a bowl and stir in the sugar, salt, cinnamon, yeast and raisins. Mix together milk and butter and pour into the flour mixture. Mix until the ingredients bind together to form a soft dough. Knead the dough for about 10 minutes, in a machine or by hand, until it’s smooth and elastic.
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Step 2Divide the dough into three pieces. Roll each piece into a long strip, then plait the three strips together, tucking the ends under the loaf.
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Step 3Place the loaf in the centre of the baking sheet. Cover with a piece of oiled clingfilm and leave it in a warm place until it’s doubled in size.
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Step 4Remove the clingfilm and cook loaf in centre of a preheated oven at 200°C (400°F, gas mark 6) for about 20 mins; then reduce the oven temperature to moderate – 180°C (350°F, gas mark 4) and continue to cook the loaf for a further 20-30 mins, or until it sounds hollow when tapped (lift loaf and tap it underneath, too).
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Step 5To make the glaze, dissolve the caster sugar in 4 tbsp boiling water.
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Step 6As soon as the loaf is cooked, remove it from the oven and transfer it to a wire rack, then brush over the glaze. Leave the loaf to cool a little before slicing it, and serve it either warm or cold, with or without butter.
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Step 7Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!
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