Raisin square or raisin bread is a fine sweet yeast pastry with raisins. In the Rhineland, the term Platz, Blatz, Plaß or Stuten referred to a yeast pastry made from wheat flour. It resembles a yeast plait, but is kept a bit simpler in ingredients.
Together with raisins, it was originally a festive pastry. All the ingredients were special. And so this very delicious pastry came to the table only on holidays like Easter or Christmas. In variation, there are many forms and names for this raisin bread throughout Germany. Another term is Bergischer Blatz. It is part of the Bergische Kaffeetafel. Here the dough is baked in a loaf pan. In northern Germany, the term Klöben is used for this.
We present here a raisin bread baked without a baking dish and without eggs.
Ingredients & Shopping list
- 500 g flour
- 250 ml warm milk
- 150 g sugar
- 125 g butter
- 30 g fresh yeast
- 100 g raisins
- liquid butter for spreading
- Rinse the raisins and soak them in a small bowl of water for 1 hour.
- Dissolve the yeast in about 3-4 tablespoons of warm milk and add a teaspoon of sugar.
- Sift the flour into a baking bowl. Make a well in the center and mix the yeast-milk mixture with a little flour. Let everything rise for 20 minutes. The pre-dough should approximately double in size during this time.
- Gradually add all the other ingredients except the raisins and knead. (By hand or with the dough hook of the food processor).
- Drain the raisins, pat dry and roll lightly in flour. Add to the dough and work in by hand. Cover the dough and let it rise in a warm place for 45 minutes.
- Then shape the dough into a round loaf and place it on the baking sheet. Cut a cross at the top.
- Bake in the preheated oven at 180 degrees on the lowest rack of the oven for about 45 minutes.
- Remove the raisin square and brush all around while still hot with melted butter.
Tips & Hints
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