Soft, greedy, easy, genuine, fragrant and without eggs these are just some of the characteristics that, at least in my opinion, sandwiches should have to be considered Panini in all respects! And you, do you want to create sweet wonders with me? Let's roll up our sleeves and prepare the raisin sandwiches together!
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Identity Card of the Recipe
- 213 KCal Calories per serving
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Ingrediants
For the leavening
- 100 g of Manitoba flour
- 12 g of fresh brewer's yeast or 50 g of dried mother yeast
- 150 ml of water
- 5 g of sugar
To brush
- 2-3 tablespoons of milk
For the main dough
- 1 pinch of salt
- 40 g of butter
- 60 g of sugar
- 150 g of sultanas
- Half a glass of rum
- 100 ml of milk
- 350 g of Manitoba flour
Materials Needed
- Pastry board
- Bowls of various sizes
- Transparent film
- Baking paper
- Baking plate
- Scale weighs food
- Brush
Preparation
- Prepare the yeast by mixing the Manitoba flour with the dried mother yeast and a teaspoon of sugar. Add the lukewarm water slowly, continuing to mix with a wooden spoon until you get a thick batter. Cover the bowl with a sheet of cling film and let it rise in a warm environment for about 30 minutes.
Alternatively
As an alternative to dried mother yeast, you can use 12 g of fresh brewer's yeast, previously dissolved in warm water.- When the leaven has become swollen and soft, proceed with the preparation of the main dough. Pour the raisins into a bowl, cover with warm water and flavor with half a glass of rum.
- Gently melt the butter together with the milk.
- In a large bowl, sift the Manitoba flour and combine the sugar with the softened raisins (and drained from the soaking water), the melted butter with the milk and a pinch of fine salt.
- Then add the leavened dough and mix thoroughly and for a long time until you get a smooth, soft but not sticky dough.
- Let the dough rest in the bowl again for a couple of hours (or until doubled in volume), covering it with a sheet of cling film to avoid drafts.
The advice OK
What is the ideal place for leavening?
The doughs rise easily at a temperature between 30 and 40 ° C: for this reason, it is advisable to leave the dough to rise in a slightly warm but off oven (preheated to 180 ° C for 3 minutes) until the volume is doubled. Furthermore, it is recommended to place a saucepan with about 100 ml of warm water in the oven, to create the right humidity.- Take the dough and cut it into 8-10 pieces. Work each piece thus forming as many balls.
- Place the sandwiches in a baking tray lined with greaseproof paper, taking care to maintain a certain distance between them. Leave to rise again for 40-60 minutes.
- Preheat the oven to 180 ° C.
- Gently brush the raisin buns with a drop of milk.
- Bake the sandwiches at 180 ° C for about 20-25 minutes.
- Allow to cool and use within 24-48 hours. Store in a plastic bag, away from air.
Alice's comment - PersonalCooker
The fragrance of these sandwiches has been released not only in my kitchen, but also throughout the house! Imagine waking up your husband or your children with this perfume: definitely what you need to start the day with a smile.Nutritional values and Health Comment on the recipe
ATTENTION! Nutritional translation does not take into account dehydration with cooking; for this reason, the energy intake per 100g is slightly underestimated. For a more realistic calculation, consider a surplus of 10-15% compared to the total declared in the table.
Bread with Raisins (Without Eggs) is a rather light dessert, characterized by the prevalence of carbohydrates, with little protein and little fat; fibers are present in medium quantities, while cholesterol is low. It is not suitable for overweight, hypertriglyceridemia and type 2 diabetes mellitus, but it is still less harmful than most desserts. The average portion of Bread with Raisins is about 60g (130kcalkcal).
