1 pinch of salt
1/4 liter milk
1 pack of dry yeast
Soak the raisins in a little hot water (or a little
rum). Put the flour in a bowl. Add the salt, the sugar, and the dry yeast.
Add the softened butter, the lukewarm milk. Mix well. Add the eggs. Work
the dough during 10 to 15 minutes, until it stops sticking to the bowl.
Cover the dough with a towel and let it raise in a
warm place for an hour. Dry the raisins and work them in the dough.
Transfer the dough into a buttered mold. Cover again
with a towel and let it raise in a warm place for another hour.
Bake at 180° C for about 40 minutes (until brown).
Delicious served warm with Crème Caramel.
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