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sliced german rosinenbrot (raisin bread) displayed on a wooden cutting board, and surrounded by ingredients and a cookbook

German Raisin Bread (Rosinenbrot)

Chef Markus Mueller
A deliciously soft and fluffy Raisin Bread (Rosinenbrot) from Luisa Weiss' "Classic German Baking". The perfect loaf of bread to serve for breakfast on Easter or other special occasions.
4.73 from 11 votes
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Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Course Bread
Cuisine European, German
Servings 1 Loaf
Calories 3183.7 kcal

Equipment

stainless steel mixing bowl with flour
mixing bowl

Ingredients
  

  • 4 cups all-purpose flour
  • ¼ cup sugar
  • 3 teaspoon active dry yeast or 2 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 cup milk - slightly warmed
  • 5 tablespoon butter melted
  • 1 whole egg
  • ½ cup raisins

Almond Topping

  • 1 egg yolk
  • 1 teaspoon milk
  • ¼ cup sliced almonds

Instructions
 

  • Start by warming the milk in a pot on the stove until luke warm. Add in the active dry yeast and let it sit for 5 minutes to activate.
  • In a large stainless steel bowl mix together the flour, sugar, and salt. If using instant yeast simply mix it into the flour and skip the above step. Pour the warm milk/yeast mix into the flour well.
  • Add the butter and egg to the liquid mixture and using a wooden spoon stir in the flour from all sides until you have created a ball of dough.
  • Sprinkle a little flour on the counter, and knead the ball of dough for at least 15 minutes until it is super smooth, and supple. Form a round ball and place it back in the mixing bowl. Cover with a clean dishcloth and let it rise in a warm area of your kitchen for 1 hour or until double in size.
  • Remove the dough from the bowl, flatten the dough on the counter and sprinkle the raisins on top. Fold over the dough and knead in the raisins.
  • Cut the dough into 3 equal pieces and roll each piece into rolls 16 inches long. Braid the three strands of dough into one big braid. Tuck the ends of the loaf under to hide any loose sections.
  • Transfer the braided dough to the parchment lined sheet pan, cover and let the loaf rise for another 20 minutes.
  • Preheat your oven to 350°F and line a sheet pan with parchment paper.
  • Once the loaf has doubled in size, brush it with the topping mixture of egg yolk and milk. Sprinkle the sliced almonds on top.
  • Bake the loaf for 20 to 30 minutes until it is nice and golden brown. Let the Rosinenbrot cool on a wire rack before slicing.

Nutrition

Calories: 3183.7kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword german bread recipes, raisin bread,
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