Sieve the flour. Dissolve the yeast in the water with a dash of
milk. Add together and make a dough with the soft butter, egg
yolks and a pinch of salt. Knead the raisins underneath.
Let rise for 30 minutes under a clean cloth at room
temperature and draft-free. Knead again well and let rise
again for 30 minutes.
Give the dough ball the shape of a loaf and bake in a
preheated oven at 200°C for 40 minutes.
raisin bread from Hasselt
Hasseltse krentenmik
granulated sugar
1 kg of pastry flour
500 g of butter
2 eggs
50 g of baker's yeast
Hasselt raisin bread has, in contrast to what the name
suggests, apparently its roots in Alken. The Alken people
were sometimes called mockingly "fly eaters" because of
the large amount of raisins that go into this bread.
granulated
sugar
1 kg of pastry
flour
500 g of butter
2 eggs
50 g of baker's
yeast
Sieve the flour. Dissolve the yeast in the water
with a dash of milk. Add together and make a
dough with the soft butter, egg yolks and a pinch
of salt. Knead the raisins underneath.
Let rise for 30 minutes under a clean cloth at
room temperature and draft-free. Knead again
well and let rise again for 30 minutes.
Give the dough ball the shape of a loaf and bake
in a preheated oven at 200°C for 40 minutes.
Hasselt raisin bread has, in contrast to what
the name suggests, apparently its roots in
Alken. The Alken people were sometimes
called mockingly "fly eaters" because of the
large amount of raisins that go into this
bread.
raisin bread
from Hasselt -
Hasseltse krentenmik
taste and tradition
