Pan rico de pasas

Ingredientes

• 1/2 cup milk (whole or 2%)
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 1 teaspoon granulated sugar
• 1/2 cup water (lukewarm)
• 1 1/2 teaspoons active dry yeast
• 2 large eggs beaten (room temperature)
• 3 1/2 cups all purpose flour
• 1 cup raisins
• 1 large egg yolk (room temperature)
• 2 tablespoons milk

Preparación

1. 1

   Soak the raisins in boiling water, rum or even orange juice for approximately 15 minutes, drain and gently dry with a paper towel, set aside.

2. 2

   In a small pot heat the milk, salt, sugar (¼ cup) and butter until butter has melted, cool to lukewarm.

3. 3

   In a small bowl combine the water and sugar (1 teaspoon), sprinkle the yeast on top, let sit 5-10 minutes, then stir to combine.

4. 4

   In the stand mixer bowl combine the milk mixture, yeast mixture and eggs, add 1½ cups of flour beat 2 minutes, on low speed add the remaining flour a ½ cup at a time to form a soft slightly sticky dough. Continue to knead for 5-7 minutes.

5. 5

   Move to a lightly floured surface and form into a ball, place in a lightly greased bowl turning to grease all over. Cover the bowl with plastic wrap, let rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

6. 6

   Punch the dough down on a lightly floured flat surface, knead in the raisins and shape into a loaf shape. Place in a greased 9x5 inch loaf pan, cover and let rise 1-2 hours or until doubled in bulk.

7. 7

   Pre-heat the oven to 375F/190C.

8. 8

   Brush the loaf with the glaze and bake 30-40 minutes (internal temperature is 190F). Move the loaf immediately to a wire rack to cool before cutting. Enjoy!

9. 9

   --- FOR THE GLAZE ---

10. 10

    In a small bowl beat together the egg yolk and milk.