John Myers
Raisins – Plaited Butter
The perfect raisins – plaited butter recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 2 Egg yolk
- 0,25 l Milk lukewarm
- 70 g Melted butter
- 0,5 Lemon – juice + zest
- 80 g Sugar
- 1 packet Vanilla sugar
- 2 cl Oil – neutral
- 2 cl White wine
- 1 dice Yeast
- Rum raisins or normal
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- 2 tbsp Melted butter
- Powdered sugar
- Water, lemon juice or rum
- Crumble the yeast into the lukewarm milk and add a teaspoon of sugar – stir and let stand, covered, for 5 minutes
- Now put all the ingredients (except for the raisins) in a bowl and hand over the work to the food processor …… knead the dough for at least 10 minutes on medium strength, then add the raisins and cook for another 2 minutes. knead
- Cover the dough and let it rise to twice its size
- When the dough has risen, take it out of the bowl, do not knead anymore …. carefully form 3 strands and braid a plait, place this on a baking sheet lined with baking paper, let rise for another 30 minutes and then at 170 ° Bake C for approx. 45 minutes
- Place the finished cake on a wire rack and brush with the melted butter, allow to dry
- Mix powdered sugar with a little liquid (if desired) and brush the cake with it, allow to dry and then enjoy …….
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