Raisin Stuten, Northern German – Milk Stuten

A great cake recipe for any occasion:

Stuten is the name given in northern Germany to yeast pastry in a loaf pan with raisins, which, unlike a cake, is only lightly sweetened.

Sift the flour into a large baking bowl and make an indentation in the center, melt the yeast in a little of the lukewarm milk, pour into the indentation and mix with a little of the flour. Cover and let rise for 15 minutes.

Now add the sugar and the salt on the edge to the flour form.

With the dough hooks, knead in the remaining milk in which you have dissolved the butter and the raisins until you have a smooth dough. Approx.

45 minutes until doubled in volume. 2.

Shape the dough into an oblong loaf and fill it into a greased loaf pan 30 cm long. Cover with a dish and let rise repeatedly for 30-40 min.

Preheat the oven to 200°C and bake the loaf for 30-40 minutes, placing an ovenproof dish with boiling water on the bottom of the oven. 4. after baking, leave in the oven for 5 minutes, then turn out and cool on a wire rack.

Ps. You can also form rolls from the dough, rise again and brush with egg yolk mixed with a little bit of milk before baking.

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