Raisin Cakes
12 servings
30 minutes
Raisin flatbreads are delicate pastries with a crispy crust and sweet notes, perfectly combining airy texture with the juiciness of raisins. This recipe draws inspiration from traditional Indian cuisine, where spices and sweet ingredients often harmonize in one dish. Such flatbreads are great for morning tea or a cozy family dinner. Their light sweetness makes them ideal as a standalone treat or an accompaniment to aromatic drinks. In India, similar items are often served with butter or jam to highlight their rich flavor. They are easy to prepare, and the warm aroma of fresh baking fills the home with comfort and warmth, inviting you to enjoy every bite.
1
Preheat the oven to 200 degrees. Line the bottom of the pan with non-stick baking paper.
2
Sift flour, baking powder, and salt into a bowl. Rub in softened unsalted butter until the mixture resembles crumbs. Add sugar and raisins.
- Wheat flour: 450 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
- Butter: 100 g
- Sugar: 75 g
- Raisins: 75 g
3
Mix milk and egg, then slowly pour two-thirds into the flour while constantly stirring with a kitchen knife until the mixture resembles dough. It should be quite firm but juicy. If the dough is too dry, add milk and egg.
- Whole milk: 225 ml
- Chicken egg: 1 piece
- Whole milk: 225 ml
- Chicken egg: 1 piece
4
Place the dough on a floured surface and knead for another minute or two to shape it into a round form. Continue rolling until you have a sausage about 2 cm wide. Cut into 12 pieces about 6.5 cm wide. Dust the knife with flour before each cut.
- Wheat flour: 450 g
- Wheat flour: 450 g
- Wheat flour: 450 g
5
Place the flatbreads on a baking sheet, lightly brush them with the remaining egg and milk mixture. Bake in the center of the oven for 10-15 minutes until they rise and turn golden. Serve immediately, preferably warm.
- Whole milk: 225 ml
- Chicken egg: 1 piece
