Raisin couque

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

Additional information

Weight 90 g