This is a simple version of Hungarian sweet bread or 'Hunza bread' filled with sultanas. It tastes similar to brioche. Makes two loaves or you could shape into bread rolls.
5 people made this
21g dried active baking yeast
240ml warm water (45 C)
1.1kg strong white bread flour
300g caster sugar
2 teaspoons salt
6 egg yolks
225g butter, melted
350ml warm milk
2 egg whites, beaten
Method Prep:30min › Cook:45min › Extra time:1hr40min › Ready in:2hr55min
In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, mix together flour, sugar and salt. Make a well in the centre of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp, clean tea towel and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 1lb loaf tins. Cover the loaves with a damp, clean tea towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
Brush the risen loaves with beaten egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown.