Sweet bread with cardamom, cinnamon and raisins

Name: Sweet bread with cardamom and barley malt syrup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tbsp barley malt syrup; 2 tbsp or more honey; 250 g milk; 60 g butter; 6 g active dry yeast; 500 g bread flour; 0.5 tsp cinnamon; 1 tsp or more ground cardamom; 1 pinch nutmeg; 100 g raisin

14-11-2018 / B S / No Comments / Brioches

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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

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

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course bakery, sweets and desserts

Cuisine vegetarian

Servings loaf

Calories 123 kcal

Ingredients

2 tbsp barley malt syrup
2 tbsp or more honey
250 g milk
60 g butter
6 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

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.