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Hello fellow teamliquiders! I wasn't entirely sure where to post this so I made a blog ( sorry admins =( )
We have this sweet raisin bread here in America we call "Bulkie." I'm not entirely sure whether it is Russian or German or what, but I found a recipe online which I would like to try. The problem is, the translation is not very good and I'm having trouble understanding it. Here's the link to the orignal source:
Recipie
I tried using google translate and I get the ingredients but I can't make out the directions. The words are way too convoluted. Here's the English Translation:
+ Show Spoiler +When mares are called in Northern Germany in bun
Loaf pan with raisins, the cake as opposed to a weak
is sweetened.
Place the flour in a large bowl and in the middle of a depression
make Dissolve the yeast in some of the warm milk in the
Dump water and mix with a little of the flour. Cover and 15
Minutes to go. Then the sugar and the salt on the edge of the
Put the flour. With the dough hook, the remaining milk, in which one of the
Butter has dissolved, the eggs, raisins and knead until
a smooth dough is formed. Approx. 45 minutes let rise until
its volume has doubled.
Shape the dough into a greased oblong bread and a
Box shape of 30 cm length filled. Cover with a cloth and
again 30-40 minutes to leave.
Preheat the oven to 200GradC and mares 30-40 minutes
bake it an ovenproof dish with boiling water on the
Bottom of the furnace set. After baking for another 5 minutes in the form
let set, then plunge and let cool on a grate.
You can shape the dough and roll, you prior to baking
smeared with egg yolk, beaten with some milk.
Note Petra: I knead the raisins into the dough by hand. From the
Bake bread dough 16 to 2 with baking paper-lined baking sheets
distribute, and after 40 minutes of walking coat with beaten egg.
At 170 ° C fan (!) On 2 floors (middle and bottom) in 20
Minutes until golden brown. Through the use of relatively little
These sugars are not very sweet buns.
Would anyone be kind enough to help me make any sense out of this? =/
Also, if anyone knows any good sweet raisin bread recipes that come out to be circular, please let me know! Thanks guys, <3 TL!!!
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Ingredients:
500 Gramm (wheat) flour, Type 405 (no idea what that is actually)
2/3 teaspoon. Salt
35 Gramm Sugar
20 Gramm yeast
150 ml Milk
2 Eggs
65 Gramm Butter
100 Gramm Raisins
Mehl zum Kneten=you need flour for working/kneading the stuff...
Fett für die Form=you need fat/oil for the form you put the stuff in
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Just the short version, I will leave out flavour text 
- put the flour in a large bowl (use a sieve) and make a hollow in the middle
- mix the yeast with a bit of warm milk, put it into the hollow and mix it with a bit of flour
- cover it and let the yeast proof for 15min (sic? just wait 15min!)
- put the sugar & salt at the border of the flour
- add rest of the milk, eggs, butter, raisins and use a dour hook until you get a smooth dough
- wait 45min (volume should double)
- put the dough in a greased (probably with butter) loaf pan (or something similiar), cover it again, wait 30-40min
- preheat oven with 200°C
- put the form in and let it in for 30-40min
- you should put a bowl (fireproof) with boiling water on the bottom of the oven (dont ask me why^^)
- after baking keep it in the form for 5 additional minutes, then get it out of the form and let it cool on a grating (get it out of the oven first I assume)
- you can also use the dough to make "Brötchen" (buns), which you should coat with a milk/egg yolk mixture prior to baking
Comment from Petra:
I knead the raisins in with my hands. I can get a total of 16 buns from the dough, which I spread over 2 with backing paper covered baking plates. After letting it wait for 40min I coat them with whisked eggs. 170°C air circulation mode ("Umluft" - the one where the heat is spread - not bottom/top heating), on 2 levels (middle & bottom), bake them for ~20min until they're golden-brown. Since you basically dont use any sugar the buns arent very sweet.
Edit: Type 405 is just normal (baking, wheat, white) flour we can buy here.
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+ Show Spoiler +Als Stuten bezeichnet man in Norddeutschland Hefegebäck in
Kastenform mit Rosinen, das im Gegensatz zu einem Kuchen nur schwach
gesüßt ist. (This part is talking about the definition of this kind of food, doesn't matter for you I guess..)
+ Show Spoiler +Das Mehl in eine große Schüssel sieben und in die Mitte eine Mulde
machen, die Hefe in etwas von der lauwarmen Milch auflösen, in die
Mulde gießen und mit etwas von dem Mehl mischen. Zugedeckt 15
Minuten gehen lassen. Dann den Zucker und das Salz am Rand auf das
Mehl geben. Mit den Knethaken die restliche Milch, in der man die
Butter aufgelöst hat, die Eier, sowie die Rosinen unterkneten, bis
ein glatter Teig entstanden ist. Ca. 45 Minuten gehen lassen, bis
sich sein Volumen verdoppelt hat.
Using a filter (Sieb), put the flour into a big bowl (schuessel). In the middle of the flour, make a basin/pit/hole (Mulde).
Then, disperse the yeast in some lukewarm milk, pour it into the basin/pit/hole and mix in a little bit of the flour. Put some towel over the bowl and wait 15 minutes. After waiting, add the sugar and salt into the outside/border of the flour. Add the rest of the milk (in which you've put in the butter), the eggs and the raisins, until the dough is plain (glatt). Then wait for 45 minutes, until the volume should have doubled.
No need to translate further, seems like its already done. 
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Sorry 
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Ok the guys who tried to translate this didn't get it 100% right, but it's close enough. Good luck!
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On December 14 2011 08:52 Abductedonut wrote:
When mares are called in Northern Germany in bun
Loaf pan with raisins, the cake as opposed to a weak
is sweetened.
Place the flour in a large bowl and in the middle of a depression
make Dissolve the yeast in some of the warm milk in the
Dump water and mix with a little of the flour. Cover and 15
Minutes to go. Then the sugar and the salt on the edge of the
Put the flour. With the dough hook, the remaining milk, in which one of the
Butter has dissolved, the eggs, raisins and knead until
a smooth dough is formed. Approx. 45 minutes let rise until
its volume has doubled.
Shape the dough into a greased oblong bread and a
Box shape of 30 cm length filled. Cover with a cloth and
again 30-40 minutes to leave.
Preheat the oven to 200GradC and mares 30-40 minutes
bake it an ovenproof dish with boiling water on the
Bottom of the furnace set. After baking for another 5 minutes in the form
let set, then plunge and let cool on a grate.
You can shape the dough and roll, you prior to baking
smeared with egg yolk, beaten with some milk.
Note Petra: I knead the raisins into the dough by hand. From the
Bake bread dough 16 to 2 with baking paper-lined baking sheets
distribute, and after 40 minutes of walking coat with beaten egg.
At 170 ° C fan (!) On 2 floors (middle and bottom) in 20
Minutes until golden brown. Through the use of relatively little
These sugars are not very sweet buns.
I read this as a poem and it touched something deep inside of me, especially the end and the beginning.
Well and it made me laugh to read it like a rhyming storyteller from an old disneymovie(although it didn't rhyme).
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EPT
