Sweet bread with cardamom, cinnamon and raisins

This sweet bread with cardamom, cinnamon and raisins is perfect for breakfast with a little jam or butter. Not too sweet, delicately spiced with cardamom, cinnamon and nutmeg gains the sweetness from raisins, barley malt syrup and honey.

Sweet bread with cardamom and barley malt syrup
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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Category: sweets and desserts, bakery

Cuisine: vegetarian

Author: B S

Servings:  1 loaf

Sweet bread with cardamom and barley malt syrup

Sweet bread with cardamom and barley malt syrup - perfect with butter, jam and tea.


  • 2 tbsp barley malt syrup
  • 2 tbsp (or more) honey
  • 250 g milk
  • 60 g butter
  • 4 g active dry yeast
  • 500 g bread flour
  • 0.5 tsp cinnamon
  • 1 tsp (or more) ground cardamom
  • 1 pinch nutmeg
  • 100 g raisin
  • Instructions below.


3 hours 30 minutes waiting time.

Instructions: Sweet bread with cardamom, cinnamon and raisins

In a saucepan heat milk with honey, malt and butter. Stir and let the butter melt, set aside and allow to cool down.

In a large bowl mix flour with active dry yeast and all the spices.

Add the milk mix, stir a little bit with a spoon. Put aside for a few minutes to let the flour absorb the liquid.

Knead for 10 minutes until the dough becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap and let rise in a warm place until it doubles the volume (about 2 hours).

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Deflate the dough. Add the raisins and knead the dough to incorporate the dry fruit. With your hands or with the help of a rolling pin, roll out the dough into a rectangle. Fold the outer edges toward the center then create a roll starting from the bottom edge. Lay it in a lightly greased and floured baking pan. Cover with a cotton cloth and let rise for 1 hour – 1 ½ hours or until it reaches the edge of the pan.

Bake in preheated oven at 200 °C for 30 – 35 minutes.

Pick up from the oven and let cool completely on wire rack before serving.

lot of love. B.

p.s. If you are looking for a recipe for a super soft brioche check my Chalka – Polish soft vanilla brioche. (foto below)

Bottone per il sito foodohfood seguimi su pinterest

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