Raisin Dream À La Ströck

For the raisin dream for the pre-dough dissolve yeast in the water and knead everything into a homogeneous dough.

Cover with a damp cloth and leave at room temperature for about 1 hour, then refrigerate for 8 to 10 hours.

For the main dough, dissolve yeast in water. Mix with the pre-dough and all the ingredients except the butter and raisins and start kneading.

Gradually add butter until the dough is well kneaded to apply the raisins. Then divide the dough into rectangular pieces weighing about 50 g and place away on a prepared baking sheet.

Let the loaves proof for 50 to 60 minutes, covered with a damp cloth, brush with egg and place in the oven preheated to 180 °C. Pour a cup of water on the bottom of the oven and bake for about 15 minutes.

Preparation Tip:

Resting time pre-dough: 9-10 hoursResting time main dough: 50-60 minutesBaking temperature: 180 ºCBaking time: approx. 15 minutes

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