Coffee Raisin Bread
A coffee-flavored sweet bread topped with a pineapple crust and studded with raisins.
Ingredients
Bread flour
500 g
Granulated sugar
110 g
Salt
5 g
Dry yeast
10 g
Butter
20 g
Egg
50 g
Water
250 ml
Coffee powder
30 g
Pineapple crust
to taste
Raisins
to taste
Instructions
1
Making the dough
Prepare the dough following the "Basic Dough Method" on pages 14–15. Divide the dough into 50 g portions and roll each into a ball.
2
Dividing the pineapple crust
Divide the pineapple crust into the required size, about 20 g per portion.
3
Shaping
Press the pineapple crust by hand into a thin, round disc. Flatten the dough as well, place it on top of the pineapple crust, and set the raisins in the center of the dough.
4
Wrapping
Pinch the dough up from the edges toward the center until the pineapple crust fully covers the surface of the dough.
5
Fermentation and baking
Place into paper cup molds with the pineapple crust facing up. Ferment until the molds are about 80% full, then transfer to the oven to bake.
