Raisin mares

Ingredients for 1 servings:

• 500 g flour
• 21 g yeast, fresh OR
• 1 pack of yeast (dry yeast)
• 60 g butter, soft
• 1 tbsp applesauce
• 75 g sugar
• 1 packet of vanilla sugar
• 5 drops butter-vanilla flavoring
• 5 g salt
• 100 g raisins
• 200 ml milk, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

I never make a pre-dough myself, as I find it unnecessary. My baked goods still turn out wonderfully. But if you want to make one, feel free to do so, using the usual method. Mix the milk with the yeast, salt, and vanilla sugar and set aside for a short time. Briefly knead the flour, applesauce, and soft, but not too liquid, butter in a bowl and add the vanilla essence. Add the yeast milk and sugar and knead everything well for at least 10 minutes, either with a mixer or by hand. The main thing is to knead until a smooth dough forms and the ingredients are well combined. Finally, add the raisins and knead in. Cover and let rest in a warm place for at least 1-2 hours so the yeast can work. (Of course, you can also prepare this in a bread and butter mixer, but note that the raisins are added last here too.) After resting or proving, beat the yeast dough again vigorously and knead thoroughly. Now place the dough in a loaf pan and let it rise in a warm place for another 30 minutes. Now bake the Stuten in a preheated oven at 180°C top/bottom heat or 165°C fan-assisted for a good 30 minutes. (Every oven heats differently, so it may take a little longer. Please pay attention.) The Stuten is a delicious bread that is eaten for breakfast, but is also a treat in the afternoon. The tablespoon of apple sauce gives it a delicious and light crumb and ensures that the Stuten doesn’t become too dry and helps it stay fresh for several days. For this reason, you should definitely not add egg to the dough. The amount of sugar can be reduced, although I already measured it just barely, as well as the raisins. I like to add twice as much myself.