raisins bread “stafidopswmo”


‘stafidopswmo’ raisins bread reminds me of school! my mom used to give my sister and me a light lunch for school but I always liked eating a soft and most of the times still warm from the bakery stafidopswmo.. and I still do to be honest! it’s a great combination with a nice cup of coffee, so I thought why not to try and make my own?

the recipe



for the dough

  • 500gr. flour
  • 8gr. dry yeast
  • 300ml. lukewarm water
  • 2 tbsp. olive oil
  • sugar & salt pinch
  • 2,5tsp. cinnamon
  • 1tsp. cloves
  • 6tbsp. sugar powder

for the filling

  • 200gr. raisins
  • 100ml. strawberry liqueur



Prepare the dough

  • Mix the flour, cinnamon, cloves and sugar powder in a bowl.
  • In another big bowl mix the yeast and the water until the yeast melts completely.
  • Add a pinch of sugar and stir a little bit.
  • Start adding the flourmix little by little and knead with your hand or a dough mixer.
  • After adding half of the flour, add the salt and the olive oil.
  • Continue adding the rest of the flour little by little while kneading the dough. You should have a soft dough that doesn’t stick to your hands. That means that you could need a little more or less flour, trust your senses!
  • When the dough is ready, cover the bowl with a clean towel and let it rest for 1 hour.



For the filling

  • In a bowl cut into half the raisins, add the liqueur and let them stay like this for a while so that the raisins get softer.

Getting ready

  • After the dough is ready (after resting for 1 hour) add the raisins and liqueur and knead again well. If needed add some extra flour. The dough might be a bit sticky but that’s ok. Let it rest for another 20′.
  • In the meantime preheat your oven at 230 degrees C.
  • When the dough is ready make small balls, you’ll get approximately 18 raisin breads. Spread them in a pan covered with baking paper. You’ll probably need to bake two times or use two pans. Bake for 17′-20′ till they get a nice brown color! Your house will smell lovely cinnamon..



The Dutch way is to enjoy a cinnamon bread cut in the middle and stuffed with a slice of cheese!



4 Comments Add yours

  1. learningswithlittlefoot says:

    These look yummy! Are they hard in the middle or still kind of soft? Thanks for the recipe!

    Liked by 1 person

    1. Thank you! They are soft for 2-3 days, it depends also on the flour you’ll use. Afterwards you can keep them in the fridge in a closed tupper/bowl so that they don’t get dry quickly. In general this recipe is a more ‘bread’ one and not ‘briosche’ if it makes more sense. With the more old ones you can make french toast or simple toast with marmelade… 😉


  2. Rita Ann says:

    You just remind me of my childhood!

    Liked by 1 person

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