📝 About This Recipe
Rosinenbrot is a beloved staple of German bakeries, offering a pillowy, buttery crumb studded with plump, juicy raisins and a hint of citrus. This classic yeast bread is lightly sweetened, making it the perfect vessel for a thick layer of cold butter during a traditional German breakfast or afternoon 'Kaffee und Kuchen'. Its golden-brown crust and aromatic interior bring the comforting essence of a rustic European bakery right into your home kitchen.
🥗 Ingredients
The Fruit Prep
- 200 grams Raisins or Sultanas (rinsed and patted dry)
- 2 tablespoons Dark Rum or Warm Water (for soaking the raisins)
The Yeast Starter
- 250 ml Whole Milk (lukewarm, about 100°F/38°C)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (taken from the main sugar portion)
The Dough
- 500 grams All-Purpose Flour (plus extra for dusting)
- 60 grams Granulated Sugar (the remainder)
- 80 grams Unsalted Butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Vanilla Extract (optional but recommended)
The Topping
- 1 large Egg Yolk (for the egg wash)
- 1 tablespoon Milk (to mix with the yolk)
- 1 tablespoon Pearl Sugar (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the raisins with the rum or warm water. Let them soak for at least 30 minutes to plump up, then drain any excess liquid and pat them dry with a paper towel.
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2
In a medium bowl, whisk together the lukewarm milk, the yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and active.
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3
In a large mixing bowl or the bowl of a stand mixer, sift the flour. Add the remaining sugar, salt, and lemon zest, making a well in the center.
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4
Pour the yeast mixture, the egg, and the vanilla extract into the well. Begin mixing on low speed until a shaggy dough starts to form.
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5
Gradually add the softened butter, one tablespoon at a time, while continuing to mix. Once incorporated, increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
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8
Flatten the dough slightly and spread the soaked raisins over the top. Fold the dough over the raisins and knead gently for 1-2 minutes until the fruit is evenly distributed throughout the dough.
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9
Shape the dough into an oval loaf (Striezel shape) or place it into a greased 9-inch loaf pan.
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10
Cover the loaf again and let it undergo a second rise for 45 minutes. Meanwhile, preheat your oven to 180°C (350°F).
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11
Whisk the egg yolk and tablespoon of milk together. Gently brush the top of the loaf with this egg wash and sprinkle with pearl sugar if using.
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12
Bake in the center of the oven for 30-35 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom.
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13
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
💡 Chef's Tips
Always soak your raisins; dry raisins will suck moisture out of your dough, leaving the bread crumb dry. Make sure your milk is warm but not hot (above 110°F/43°C will kill the yeast). If the bread is browning too quickly in the oven, loosely tent it with aluminum foil for the last 10 minutes of baking. For the best texture, use a kitchen scale to measure the flour in grams rather than using measuring cups. Don't skip the lemon zest—it provides the signature 'bakery' aroma that defines authentic German Rosinenbrot.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous spread of high-quality salted German butter. Pair with a dollop of 'Pflaumenmus' (German spiced plum jam) for a truly authentic experience. Enjoy alongside a hot cup of strong filter coffee or Earl Grey tea. Use day-old slices to make the most decadent French toast you have ever tasted. Serve at room temperature with a slice of mild Gouda cheese for a sweet-and-savory snack.