cakepia recipe japanese      
Raisin Nut Bread    
World Traditional Recipe スイス

Swiss style bread with a generous amount of nuts and dried fruit mixed in the dough. You can mix in any kinds of nuts or dried fruit that you like.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
Roughly chop raisins and soak them in 80g of cherry liqueur.

Soak yeast in 20cc of water. Let stand for 5 to 10 minutes.

Lightly roast almonds and walnuts in the oven or frying pan. Chop the walnuts roughly.

Combine flours, yeast, the rest of the water (60cc), salt and sugar in a bowl. Blend well. (Photo #1)

Let the dough rise to double the size (about an hour) in a warm place for its first rise. (Photo #2)

Mix in raisins (together with cherry liqueur), almonds and walnuts. (Photo #3)

Fill tartlet molds with the dough up to the rim.

Let the dough rise for about an hour in a warm place for its second rise.

Bake in a preheated oven at 180 °C (356 °F) for 15 minutes until brown.

Servings per Recipe Calories per Serving Ready In
eight 6cm tart molds  358kcal 210 minutes
cake flour 50g 
bread flour 70g 
active dry yeast 8g 
water 80g 
salt 2g 
sugar 70g 
raisins 200g 
cherry liqueur 80g 
sliced almonds 100g 
walnuts 100g 
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