Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/2 cup raisins
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup powdered sugar
- 1 tbsp water
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cardamom, cinnamon, and nutmeg. Mix on low speed until well combined.
2. Add the softened butter, milk, and eggs to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and continue mixing for 5-7 minutes, until the dough is smooth and elastic.
4. Add the raisins to the dough and mix on low speed until they are evenly distributed.
5. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces and shape each piece into a small ball. Place the balls on the prepared baking sheet, leaving about 1 inch of space between them.
8. Bake the kleina and raisin bread for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. While the bread is baking, make the glaze by whisking together the powdered sugar and water in a small bowl.
10. Remove the bread from the oven and let it cool for 5 minutes on the baking sheet. Transfer the bread to a wire rack and brush the glaze over the top of each bread.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 2 hours 45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 12 small breads.
Nutritional information:
Calories per serving: 250
Total fat: 9g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 120mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 16g
Protein: 4g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins, such as cranberries, apricots, or cherries.
- If you don't have cardamom, you can substitute with an equal amount of ground ginger.
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
Variations:
- Add chopped nuts, such as almonds or pecans, to the dough for extra crunch.
- Replace the raisins with chocolate chips for a sweeter version.
- Add a teaspoon of orange zest to the dough for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough, or it will be difficult to mix.
- If the dough is too sticky, add a little bit of flour until it comes together.
- Let the dough rise in a warm, draft-free place for the best results.
- Brushing the glaze over the bread while it's still warm will help it absorb better.
Storage instructions:
Store the kleina and raisin bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and bake in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the kleina and raisin bread on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the bread with a sprinkle of cinnamon or a few extra raisins on top.
Pairings:
Serve the bread with a cup of hot tea or coffee.
Suggested side dishes:
Serve the bread with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the dough was not in a warm enough place. Try again with fresh yeast and make sure the dough is in a warm, draft-free place.
- If the bread is too dense, it may be because the dough was overworked or the yeast was not activated properly. Make sure to mix the dough until it's just combined and let it rise in a warm place.
Food safety advice:
Make sure to wash your hands and all surfaces before preparing the dough. Use a food thermometer to ensure the bread is cooked to an internal temperature of 190°F (88°C) to prevent foodborne illness.
Food history:
Kleina is a traditional Icelandic pastry that is typically served with coffee or tea. It is similar to a doughnut, but is denser and has a slightly crunchy texture on the outside.
Flavor profiles:
The kleina and raisin bread has a sweet and slightly spiced flavor, with a chewy texture from the raisins.
Serving suggestions:
Serve the kleina and raisin bread as a sweet breakfast or snack.
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