Name: Fluffy Thermomix Braided Raisin Yeast Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: European
Ingredients: 500 g wheat flour (type 405); 125 g butter (room temperature); 250 ml whole milk (lukewarm); 1 packet of dry yeast (or 42 g fresh yeast); 100 g raisins (soaked and patted dry); 4 eggs (size M); 100 g sugar; 1 pinch of salt; 1 packet of vanilla sugar; 100 g onions (for the milk and onion base); 1 egg yolk with a splash of milk (for brushing)

Ingredients

500 g wheat flour (type 405)

125 g butter (room temperature)

250 ml whole milk (lukewarm)

1 packet of dry yeast (or 42 g fresh yeast)

100 g raisins (soaked and patted dry)

4 eggs (size M)

100 g sugar

1 pinch of salt

1 packet of vanilla sugar

100 g onions (for the milk and onion base)

1 egg yolk with a splash of milk (for brushing)

Instructions

Step 1: Chop the onions in the mixing bowl for 5 seconds on speed 10 and scrape down the sides.

Step 2: Add the lukewarm milk and butter, then heat the mixture for 5 minutes at 37 degrees Celsius on level 2 until the butter melts but the milk does not boil.

Step 3: Add the flour, sugar, yeast, salt, vanilla sugar, and eggs to the mixture, then knead the dough for 2 minutes on level 1.

Step 4: Knead in the soaked and drained raisins for 1-2 minutes on speed 1. If the dough feels too sticky or dry, adjust by adding a little more flour or milk as needed.

Step 5: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 45-60 minutes, or until doubled in size.

Step 6: Gently punch down the dough, then divide it into three equal parts and roll each into a long strand.

Step 7: Braid the three strands together and place the braid on a baking sheet lined with baking paper or into a braided loaf pan.

Step 8: Cover the braided dough and allow it to rise again for 30-45 minutes.

Step 9: Preheat the oven to 180 degrees Celsius (top and bottom heat).

Step 10: Brush the braid with a mixture of egg yolk and a splash of milk, then bake for 25-30 minutes until golden brown. If the bread browns too quickly, cover it loosely with aluminum foil after 15 minutes and continue baking.

Tips & Variations

Soaking the raisins in warm water or juice before adding them keeps them plump and prevents them from drying out during baking.

For added flavor, try mixing in a teaspoon of cinnamon or nutmeg with the dry ingredients.

If you prefer a nutty texture, add chopped walnuts or almonds along with the raisins.

Use fresh yeast if available for a more traditional taste, but dry yeast works just as well and is more convenient.

Storage

Store the cooled bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 3 days. To keep it longer, slice and freeze the bread; thaw slices at room temperature or warm briefly in the toaster. Reheat any leftover bread in a low oven for a few minutes to refresh its softness.

FAQs

Can I make this bread without a Thermomix?

Yes, you can prepare the dough by hand or using a stand mixer with a dough hook. Chop the onions finely, gently warm the milk and butter on the stove, then combine all ingredients and knead until smooth before following the rising and baking steps.

What if I don’t have onions? Will the bread still taste good?

The onions add a subtle flavor base but are not essential. If you prefer a sweeter bread, you can omit the onions and slightly increase the vanilla sugar or add a bit of cinnamon for extra warmth.