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Mini Sweet Raisin Milk Breads

This "panini al latte" are super common as snacks in parties especially for the little ones!

Mini Sweet Milk Breads - International Cooking Blog

Ingredients

- 500g flour

- 7g of active dry east

- 300ml milk

- 50g butter, melted

- 60g sugar

- 150g of raisin

- 7g of salt

 

to brush: extra milk and 1 egg

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

First you need to activate the yeast, pouring 100ml of warm milk over it and one or two tablespoons of sugar (from the 60g).

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Mix everything until the yeast is melted. Wait about 10 min until foam forms on the surface.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Warm up 200ml of milk, adding the rest of the sugar and the melted butter.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

In a standing mixer put the flour, the yeast mixture and the milk mixture.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Add the salt and start to mix at medium speed until the dough starts to get together.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Then mix 15 min at low speed until you get an homogeneous ball, moisted but not sticky. You can do this process also using your hands, if you don't have a standing mixer. Mix everything in a bowl and once the dough starts to fomr a ball, knead it on a flat surface for about 15 minutes. Cover the bowl with the dough with a kitcken towel.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Let it rest for 2 to 4 hours in a warm place. We left it in the oven with just the light on. The dough should double its volume. Let the raisins rest in a cup of warm water for haf an hour.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Then, place the dough, flattened, on a working suerface. Strain the raisins really well. You can also sqeeze the with your hands. Put in the middle the raisins and knead the dough until the chip are uniformely spread in the dough.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Cut small pieces of dough, abou 35-40g and round them with your hands (as showed in the pictures) so they will get a smooth surface.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Close the dough on the bottom and place the balls on an oven tray over a baking paper sheet.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Warm some milk. Brush the balls with the milk. Let them rest for at least an hour. We left them in the oven with just the light on.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

They should double in volume. Beat an egg in a bowl and brush the breads on top.

Mini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking BlogMini Sweet Milk Breads - International Cooking Blog

Cook for 15 to 20 min in the oven at 220°C (425F). The timing really depends on your oven, so check them after 15 min. Let them cool at room temperature. Serve cold. Store in a tupperweare.

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