‘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?
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.
- 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!