My version of the typically Belgian “Couque aux raisins/Rozijnenkoek”, made with excellent AOP butter from Poitou Charente, sourdough, a bit of yeast, and good quality Sultana raisins. It is also topped with some syrup to make it extra “gourmand”!
Wheat flour - butter (AOP Poitou-Charente) - sourdough - milk - water - raisins - cane sugar - Sel de Guérande - yeast
| Weight | 90 g |
|---|
€ 2,20
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Back to bake for you on
January 6
(orders open on Thursday January 1st)
