Raisin Bread is one of those homemade baked treats that carry the scent of tradition, simplicity, and comforting family snacks. Its soft and lightly sweet crumb pairs beautifully with plump raisins, soaked beforehand to release their full flavour. This recipe, lovingly reconstructed from memory, preserves the authentic taste of classic family cooking: a rolled sheet of enriched bread dough filled with fruit and baked until golden and delicately caramelised.
Raisin Bread Roll
Raisin Bread Roll is a sweet, rustic loaf made by enriching bread dough with sugar and raisins, rolling it like a strudel, and baking it until golden and slightly caramelised. A simple and fragrant treat, perfect for breakfast or afternoon snacks.
Ingredients
- Bread dough 700 g
- Sugar 150-200 g
- Raisins 300-400 g
- Water for soaking
- Chopped apples (optional) 150 g
- Butter knobs
- Sugar for topping
Tools
- Baking tray
- Bowl
- Rolling pin
- Oven
Instructions
- Knead the sugar into the bread dough.
- Roll out the dough into a not-too-thin sheet.
- Soak the raisins in warm water for 10 minutes and drain well.
- Spread raisins (or half raisins and half apples) over the dough.
- Roll the dough like a strudel to form a log.
- Place the log onto a greased baking tray.
- Top with small knobs of butter and some sugar.
- Bake at 200°C (390°F) for about 1 hour until golden brown.
Nutritional values (per serving)
340 kcal
4 g
71 g
7 g
22 g
3 g
210 mg
This post is also available in: Italiano (Italian)
