In my quest of mastering the secrets of yeast dough I thought it would be handy to have a recipe that allows the dough to rest over night in the fridge, so it would be ready and baked in time for breakfast. I found this “cold yeast dough” recipe by the Austrian chef Johann Lafer searching on some of my preferred German sites.
The dough gets prepared the evening before and is set in the fridge over night to rise. In the morning you bring it back to room temperature for another rise and it is ready for the oven.
The recipe is very versatile and lets you add nuts, spices, or other ingredients you like. I decided on rum soaked raisins that gave the bread a very unique flavor. The bread came out light and fluffy and we enjoyed it fresh out of the oven with a little bit of unsalted butter.
This rum raisin bread is the perfect addition for any Sunday brunch or breakfast. It keeps very well and any left over bread can be toasted and enjoyed the following mornings.
Makes 1 loaf.
* pinch of salt
* 2 tablespoons (30 g) unsalted butter, cold
* 1 egg
* 1 egg yolk
* 3 tablespoons (35 g) sugar
* 2 cups and 1 1/2 tablespoons (250 g) all purpose King Arthur flour
* 1/2 package active dry yeast (12 g fresh yeast)
* 125 ml milk (at 105 F or 40 C)
* 1 cup (160 g) organic raisins
* 1/2 cup (125 ml) dark rum
* egg yolk
Mix yeast and milk and let sit until foamy for 5 minutes.
In a kitchen machine with the dough hook mix together the milk/ yeast, sugar, flour and eggs. Add salt and cold butter and knead until a smooth dough ball forms (about 5 minutes, may you have to add a little bit more flour). Transfer dough in a bigger oiled glass bowl, cover with plastic wrap and set in the fridge over night.
Mix rum and raisins and let sit over night. Drain rum before adding raisins to the dough.
The next morning remove the dough from the fridge and knead in the raisins on a floured surface. You may have to add a little more flour. Transfer dough into a greased pan, cover and let rise in a draft free place until the dough has doubled in size, for about 1 hour.
Preheat the oven to 350 F (180 C).
Baste the top of the risen dough with egg yolk and sprinkle with sugar. Bake for about 45 minutes up to 1 hour, depending on your oven.
Adapted from Chef Johann Lafer.
I also would like to announce the lucky winner of the cookbook giveaway “Small-Batch Baking for Chocolate Lovers” by Debby Maugans.
The winner was chosen randomly and it is:
Congratulations to my very first local blogger friend Lea Ann! I am very happy to have you win this cookbook. I know it will provide you with many outstanding chocolate desserts to choose from.
I also wanted to thank all my blogger friends that participated in the giveaway. Thanks for sharing your favorite chocolate treats with me!