Bread With Grapes using a Lufthous
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a warm, cozy kitchen where the sweet aroma of freshly baked Bread with Grapes wafts through the air, inviting everyone to gather around the table. This delightful recipe marries the rustic charm of traditional bread-making with the fruity zest of raisins and a splash of white rum, which not only adds flavor but also a hint of mischief! Did you know that the combination of bread and grapes dates back to ancient civilizations, where it was considered a treat for both the gods and the people? Each bite of this golden loaf is not just a taste of history, but also a reminder to savor the simple joys in life. So, roll up your sleeves and get ready to create a loaf that will have everyone asking for seconds—and maybe even thirds!
Ingredients
- 120 g Milk
- 15 g Fresh baker's yeast
- 250 g Flour t55
- 30 g Granulated sugar
- 3 g Salt
- 1 Egg
- 50 g Butter
- 100 g Raisin
- 30 g Apricot jam
- 1 Tablespoon(s) Water
Steps
Dough
- Add 120 g of milk, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour t55, 30 g of granulated sugar, 3 g of salt, 1 egg in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 3.
- Add 50 g of butter in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball.
- Cover with a clean kitchen towel.
- Setaside the dough in a bowl during 1h .
Filling and Assembly
- Roll out the dough into a large rectangle (approximately 30×40 cm) on a lightly floured surface.
- Spread Pastry Cream evenly over the dough.
- Sprinkle 100 g of raisin on a preparation content.
- Sprinkle Raisins evenly over the Pastry Cream.
- Starting from one long edge, tightly roll up the dough into a log.
- Cut the log into 2-3 cm thick slices.
Baking
- Place the content of the preparation content on a baking tray.
- Place the Pain aux Raisins on a baking sheet lined with baking paper, leaving some space between each.
- Setaside the preparation content on the baking tray during 30min.
- Preheat the oven at 180°C.
- Cook on the oven at 180°C during 20min.
- Bake for 20-25 minutes, or until golden brown.
Glaze
- Add 30 g of apricot jam, 1 tablespoon(s) of water in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1.
Baking
- Transfer the content of the baking tray on a service dish.
- Brush the hot Pain aux Raisins with the Apricot Jam mixture for a shiny glaze.
- Let cool slightly before serving.
- Serve Warm.
