Malian-style Raisin Bread

Ingredients

In this Malian adaptation of Pain aux raisins, we incorporate traditional Malian spices and flavors to give the bread a unique twist. The addition of ginger and cinnamon adds warmth and depth to the flavor profile, while still maintaining the essence of the original French recipe. We alse have the original recipe for Pain aux raisins, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 45g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, ginger, cinnamon, and salt.
2. 2.
   Add the warm milk and melted butter to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the risen dough and knead in the raisins until evenly distributed.
6. 6.
   Divide the dough into 8 equal portions and shape each portion into a small round bun.
7. 7.
   Place the buns on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the risen buns with the beaten egg and bake for 20-25 minutes, or until golden brown.
10. 10.
    While the buns are still warm, brush them with honey for a glossy finish.
11. 11.
    Allow the Malian-style Raisin Bread to cool slightly before serving.

Treat your ingredients with care...

• 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 powdered sugar mixed with cinnamon on top of the bread before serving.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough to your liking.
• Serve the Malian-style Raisin Bread warm with a cup of Malian tea for an authentic experience.
• If you don't have raisins, you can substitute them with dried currants or chopped dates.
• To make the bread even more aromatic, add a pinch of ground cloves to the dough.

Serving advice

Enjoy the Malian-style Raisin Bread as a delicious breakfast or snack. It pairs perfectly with a cup of tea or coffee.

Presentation advice

Serve the Malian-style Raisin Bread on a platter, allowing the golden brown buns to take center stage. Dust the bread with powdered sugar and garnish with a sprinkle of cinnamon for an elegant touch.