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Donna R. Luis

Old-Fashioned Dutch Easter Raisin Bread

A lightly sweet, yeast-raised Dutch Easter bread filled with raisins and flavored with cinnamon and nutmeg. The soft, tender crumb and golden crust make it a comforting traditional bake for Easter.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 breads
Course: Bread
Cuisine: Dutch
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups flour
  • 1½ cups raisins
  • 3 eggs
  • 1 package instant yeast
  • ½ teaspoon salt
  • 2 tablespoons melted butter
  • 7 tablespoons lukewarm milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ cup sugar

Equipment

  • Large mixing bowl
  • Well-floured work surface for kneading
  • Clean kitchen towel for covering the dough
  • Pastry brush, if brushing the finished bread with melted butter
  • Oven

Method
 

  1. Activate the Yeast: Dissolve the sugar and instant yeast in the lukewarm milk until combined.
  2. Combine the Dry Ingredients: In a large bowl, mix the flour, raisins, cinnamon, nutmeg, and salt evenly.
  3. Make the Dough: Add the milk and yeast mixture, eggs, and melted butter to the flour mixture, then combine everything into a dough.
  4. Knead the Dough: Transfer the dough to a well-floured surface and knead for about 10 minutes, until it becomes soft and supple.
  5. First Rise: Cover the dough with a clean towel and let it rise for about 1 hour, or until it has doubled in size.
  6. Shape the Bread: Shape the risen dough as desired, then allow it to rise for a second time for about 30 minutes.
  7. Preheat the Oven: Heat the oven to 180°C (350°F).
  8. Bake the Bread: Place the shaped bread in the center of the preheated oven and bake for about 30 minutes, or until the bread is golden.
  9. Soften the Crust: For a softer crust, brush a little melted butter over the bread immediately after it comes out of the oven.

Notes

  • Use lukewarm milk when dissolving the sugar and instant yeast.
  • Knead the dough for the full 10 minutes to develop a soft, supple texture.
  • The first rise is complete when the dough has doubled in size.
  • Allow the shaped bread to rise for a second time for about 30 minutes before baking.
  • Bake at 180°C (350°F) until the bread develops a golden exterior.
  • For a softer crust, brush a little melted butter over the bread immediately after removing it from the oven.