Cologne raisin bread

Ingredients for 1 servings:

• 60 g raisins
• 30 g yeast, fresh
• some water, lukewarm
• 350 g flour (wheat flour, type 550)
• 200 g quark (low-fat quark)
• 60 g sugar
• 60 g butter, room temperature
• 2 eggs
• 1 pinch of salt
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Pour hot water over the raisins and let them soak for a few hours. Dissolve the yeast in a little water. Sift the flour into a baking bowl, add the quark, sugar, butter, eggs, and salt. Add the yeast and knead everything into a smooth, glossy dough. Finally, knead in the drained raisins and form the dough into a log. Grease a medium-sized loaf pan well, pour the dough into it, cover, and let it rise in a warm place until it has doubled in size. Meanwhile, preheat the oven to 200°C (180°C fan/gas mark 3). Bake the Stuten in the oven for about 30 minutes. Be sure to do the skewer test to make sure it’s done! If it’s not done yet but is still brown, cover with aluminum foil and finish baking. After baking, immediately remove the Stuten from the pan and let it cool on a wire rack.