Cookie Butter Raisin Loaf

This sweet yeast bread roll is flavourful, super moist, and so delicious. The cookie butter raisin filling give the bread a decadent depth of flavour and taste.There are many different types of cookie butters. The one I am using for this recipe has a mix of holiday spices (cinnamon, nutmeg, cloves, ginger) and tastes just like speculoos cookie spread. I use smooth one, but crunchy would work too!

20 g Fresh yeast, crumbled
50 g Coconut sugar
250 ml Full fat milk, luke warm
500 g Plain flour (German #550)
1/2 tsp Black salt (or regular)
80 g Beef dripping (or butter, softened)
2 Eggs, medium, room-temperature
125 g Raisins
150 g Cookie butter

Crumble the fresh yeast in the bowl of your stand mixer fixed with a dough hook. Add in coconut sugar and lukewarm milk. Stir together and set aside for 5 minutes.
Add in flour, salt, beef dripping or butter, and one egg. Mix for 5 minutes until the dough is elastic and smooth. Add in raisins and knead briefly.
Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Grease and line a 30cm loaf pan with parchment paper.
Gently punch dough down. Knead until smooth. Roll dough into a 24cm x 30cm rectangle. Spread the cookie butter over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in the prepared pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200C/400F.
Use a knife to score the loaf and brush the top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.

Cookie Butter Raisin Loaf

Cookie Butter Raisin Loaf

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