Description
Sweet raisins and a shiny apricot glaze make this Easter Raisin Bread a cozy, homemade favorite. Perfect for breakfast, brunch, or holiday gatherings. Bake a loaf of homemade Easter Raisin Bread for your next family table
Ingredients
Units
Scale
- 3 cups cake flour, sifted (plus extra for kneading)
- 1 packet instant yeast (10 g)
- 3 dsp. sugar (add one more if you like it sweeter)
- 1/2 tsp salt
- 50 g melted butter (plus more for glazing)
- 1 1/2 cups lukewarm half milk/half water mix
- 2 eggs, lightly beaten
- 1/2 cup raisins or currants
- 1 egg (for egg wash)
- 3 tsp apricot jam (mixed with a splash of hot water for glazing)
Instructions
- Warm the milk and water mixture until just lukewarm.
- In a small bowl, combine yeast, sugar, and the warm liquid.
- Let it sit for 5 minutes until foamy.
- In a large mixing bowl, sift flour and salt.
- Add melted butter and beaten eggs. Mix until it starts to come together.
- Pour in the yeast mixture and beat until a soft dough forms. If it’s too sticky, add a little more flour.
- Turn the dough out onto a floured surface and knead for 5 minutes until smooth.
- Place dough in a greased bowl, cover with cling wrap, and let rise in a warm spot for 1 hour.
- Punch down the dough, add raisins, and knead for 2 minutes to mix evenly.
- Divide into 3 equal pieces, roll into ropes, and plait into a braid.
- Transfer to a parchment-lined baking sheet.
- Cover and let rise again for 30 minutes.
- Brush with beaten egg. Bake at 180°C (160°C fan) for 25–30 minutes, until golden.
- Remove from oven and brush with apricot jam glaze while warm.
Notes
Prepared, tried, and tested by Gail
