Raisin Egg Bread

Raisin Egg Bread
from Jo Cooks

You need 16 Ingredients
Showing 6 out of 12 Steps
  1. Mix these together until they are well combined. Begin adding flour. At first I used the paddle attachment and as the dough got thicker I switched to the hook. Alternatively, you may do this by hand and knead the dough yourself. You may not need to add all the flour, you have to feel the dough, it should be a smooth dough and a sticky dough. Transfer the dough to an oiled bowl and rub the oil all over the dough so that it doesn't dry out.
  2. Also add the vanilla extract to the eggs. Now it's time to add all these things together. So to the mixer bowl, add the warm milk mixture, the butter and oil mixture, eggs, raisins and grated lemon zest and juice of a lemon. Also add the salt to the bowl at this time.
  3. Separate 2 of the eggs, but keep the egg yolks for the egg wash, and the place the whites in another small bowl with the other 3 whole eggs and beat them lightly with a fork.
  4. In a small sauce pan, heat up a cup of milk and a cup of sugar, until the milk is warm and the sugar dissolves. Set this aside. In another small bowl, combine the melted butter and oil.
  5. Soak the raisins in some good rum, it will make them plump and just give them that nice rum flavor.
  6. In the bowl of your mixer, add the yeast, 4 tsp of sugar, 1 egg, and the warm milk and mix everything well. Let it sit in a fairly warm place for 20 minutes or so. If you use fresh yeast, it will bubble up much faster than dry yeast, but either way you need to wait until it bubbles up.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.


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