Making sweet raisin bread is a delightful journey, with each bite offering a unique blend of sweetness and texture. No additional spreads are needed to enjoy its deliciousness. Soak 150 grams of three-colour raisins in 50 grams of rum the night before until they become soft. Drain them before use. Next, lightly fry walnut kernels over low heat and break them into small pieces. Combine all the ingredients in a stand mixer or a large mixing bowl, starting with the flour, salt, one egg, sugar, yeast and milk.

Knead the mixture until the dough forms, then add the butter and incorporate it until the dough is soft. Incorporate the wine-soaked raisins and walnut kernels into the dough at low speed for 3 minutes, ensuring even distribution. Shape the dough into a round ball, ensuring all nuts are wrapped within, and place it in a lightly oiled bowl to rise at room temperature (around 28 degrees Celsius) for approximately 1 hour until doubled in size.

Divide the dough into six equal parts, roll them into balls, and let them rest for 15 minutes. Roll each portion into the shape of a beef tongue and fold it into thirds. Let the folded dough rest with the seam facing down for another 15 minutes. Press the surface of the dough with your fingers; if the indentation remains, it indicates that the dough is fully relaxed and won’t shrink during rolling.

If it rebounds, allow it to relax for a few more minutes. Roll out the dough into a 30cm long piece, then roll it into rolls and place them in the prepared bread tin. Cover them and let them proof again for about 40 minutes. Once the dough is proofed and raised, brush the surface with egg wash. Preheat the oven to 180 degrees Celsius / 350 Fahrenheit and bake the bread on the middle and lower racks for 32 minutes.

After the bread is baked to perfection, the aroma of sweet raisins and warm bread fills the air. Remove it from the oven and shake it a few times to release it from the mould. Slice and enjoy your freshly baked sweet raisin bread, satisfying your sweet tooth.


  • 4 1/4 cups (510 grams/17.99 oz) bread flour
  • 5 grams of dry yeast
  • 8 grams Salt
  • 20g fine sugar
  • One egg
  • 390ml (1 1/2cups)  milk
  • 40g/ 1.4Oz unsalted butter
  • 200 g/ 7Oz wine-soaked raisins
  • 65g/ 2.3Oz walnut kernels
  • Brush the surface with egg a little