raisin bread from Hasselt
Sieve the flour. Dissolve the yeast in the water with a dash of milk. Add together and make a dough with the soft butter, egg yolks and a pinch of salt. Knead the raisins underneath. Let rise for 30 minutes under a clean cloth at room temperature and draft-free. Knead again well and let rise again for 30 minutes. Give the dough ball the shape of a loaf and bake in a preheated oven at 200°C for 40 minutes.

raisin bread from Hasselt

Hasseltse krentenmik

granulated sugar 1 kg of pastry flour 500 g of butter 2 eggs 50 g of baker's yeast
Hasselt raisin bread has, in contrast to what the name suggests, apparently its roots in Alken. The Alken people were sometimes called mockingly "fly eaters" because of the large amount of raisins that go into this bread.
ingredients - info 250 g of raisins pinch of salt 1 ½ dl water milk
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
granulated sugar 1 kg of pastry flour 500 g of butter 2 eggs 50 g of baker's yeast
ingredients - info 250 g of raisins pinch of salt 1 ½ dl water milk
Sieve the flour. Dissolve the yeast in the water with a dash of milk. Add together and make a dough with the soft butter, egg yolks and a pinch of salt. Knead the raisins underneath. Let rise for 30 minutes under a clean cloth at room temperature and draft-free. Knead again well and let rise again for 30 minutes. Give the dough ball the shape of a loaf and bake in a preheated oven at 200°C for 40 minutes.
Hasselt raisin bread has, in contrast to what the name suggests, apparently its roots in Alken. The Alken people were sometimes called mockingly "fly eaters" because of the large amount of raisins that go into this bread.

raisin bread

from Hasselt -

Hasseltse krentenmik

taste and tradition
Ingredients Directions
Belgian Cuisine

taste and tradition

Creative Cooking privacy policy
Hasseltse krentenmik
the fiery passion