Orange Bread

Ingredients

Flour 400 g

Sugar 70 g

Vanilla sugar 1 packet

Fresh yeast 12 g

Salt 1/2 tsp

Butter 140 g

Milk 130 ml

Eggs 2

Oranges 2

Raisins 100 g

Cinnamon 1 tsp

For the glaze:

Icing sugar 125 g

Water 2 tbsp



Mix the flour, 50 g sugar, vanilla sugar, yeast, and salt in a bowl. Add the eggs. Melt 60 g butter over low heat, add the milk and water, and remove from heat. Add the butter and milk mixture to the flour mixture and knead into a smooth dough using the dough hook on a stand mixer. Place the bowl with the dough in a warm place for 1 hour, until it doubles in size.

 Rinse the oranges with hot water and remove the zest (or, even better, grate it). Rinse the raisins, add them to the zest, and chop coarsely. Knead the dough again and roll it out on a floured work surface to a rectangle approximately 50 x 50 cm in size. Grease the rolled-out dough with softened butter.

Mix the remaining sugar with cinnamon, sprinkle it over the dough rectangles, and spread the raisin and orange zest mixture on top. Using a pastry wheel (or a sharp knife), cut the dough into six strips lengthwise, each approximately 8 cm wide, and then cut crosswise five times to create rectangles approximately 8 x 10 cm in size.

Grease a cake pan with butter and set it at an angle. Fold the dough rectangles in half, stretching them slightly lengthwise and widthwise. Prepared this way,

Preheat oven to 175°C and bake for 30 minutes. Remove the finished bread from the oven, let it cool on a wire rack for 10 minutes, and then remove from the pan. Prepare the glaze by mixing powdered sugar and water, whisking until smooth, and spreading the glaze over the bread. Let the bread cool completely.



Enjoy!