Malay-style Raisin Bread

Ingredients

In this Malay adaptation of Krentenweggen, we incorporate Malay spices such as cinnamon, cardamom, and nutmeg to infuse the bread with warm and aromatic flavors. Additionally, we use coconut milk instead of regular milk to add a touch of creaminess and enhance the Malay influence. We alse have the original recipe for Krentenweggen, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) sugar 50g (¼ cup) sugar
• 1 tsp salt 1 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground cardamom ½ tsp ground cardamom
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 2 eggs 2 eggs
• 100g (¾ cup) raisins 100g (¾ cup) raisins
• 50g (¼ cup) melted butter 50g (¼ cup) melted butter

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 46g, 12g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cinnamon, cardamom, and nutmeg.
2. 2.
   In a separate bowl, whisk together the coconut milk and eggs.
3. 3.
   Make a well in the center of the dry ingredients and pour in the coconut milk mixture.
4. 4.
   Mix until a dough forms, then knead on a lightly floured surface for about 10 minutes, until the dough is smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the raisins.
7. 7.
   Shape the dough into a loaf and place it in a greased loaf pan.
8. 8.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the melted butter over the top of the loaf.
11. 11.
    Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.

Tips & Tricks

• For an extra burst of flavor, sprinkle some shredded coconut on top of the loaf before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Serve the Malay-style Raisin Bread warm with a spread of butter or coconut jam for an indulgent treat.
• This bread can be stored in an airtight container for up to 3 days, but it is best enjoyed fresh.

Serving advice

Slice the Malay-style Raisin Bread into thick slices and serve it as a delicious breakfast or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the loaf with powdered sugar before serving. This adds a touch of elegance and highlights the raisins beautifully.