Sauerteig Brioche mit Zimt-Rosinen-Füllung 

Süßes Sauerteig-Brioche mit köstlicher Zimt-Rosinen-Füllung und weicher, saftiger Krume. Ideal für’s Frühstück oder als Snack zum Kaffee.

Tools and Ingredients you'll need: 

Sauerteigansatz MilchEierZucker Salz Mehl Butter - Gemahlener ZimtRaisins Rolling pin Loaf pan – Stand mixer

Schritt 1 

Make the sweet leaven and let it rise in a warm spot until active, bubbly and doubled in size. 

Schritt 2

Mix the leaven, eggs, milk, sugar and salt until well combined. Add the flour. Knead on low speed for a few minutes until it comes together into a shaggy mass. Cover it with a damp tea towel and let it rest for 20-25 minutes. Then add the butter and knead until the dough is smooth and elastic. 

Schritt 3

Roll the dough out and sprinkle over the cinnamon sugar and raisins. Roll it up into a tight log and place it into a loaf pan. Let it rise in the fridge overnight until it looks soft and airy. 

Schritt 4

The next morning, bake the bread at 190° C for about 40 minutes until the internal temperature reaches 93 ° C.

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