This bread for breakfast is prepared in the north of Italy, in the Trentino-Alto Adige region. This is a mountainous region with magnificent vineyards - that's why raisins are used. Absolutely incredible bread!!! The crumb is so airy, just fluffy... And the fragrance!!! This is crazy!!! We would call it a butter pie or a cake, but the Italians say it's bread.
Prepare the products so that everything is at hand. I made half a serving.
Cut the butter into cubes and leave at room temperature so that it softens well.
Soak the raisins in warm water. When the raisins swell, drain the water and add 1-2 tablespoons of rum or brandy to the raisins (the taste of bread is significantly enriched, but this is optional).
In a small bowl, mix sugar and yeast, add salt, eggs and milk.
Sift the flour into a larger bowl. Rub the lemon zest on top.
Add the raisins and stir. Then add the softened butter, mix a little.
Pour in the milk-egg mixture.
Kneaded the dough. It will be soft, very soft and sticky.
Dipping your hands in flour, roll the dough into a ball (not too well, but somehow), put it in a bowl, tighten with a film and leave at room temperature until the dough increases in volume by 2 times.
Meanwhile, grease the mold with butter and sprinkle them with flour. I took a mold with a diameter of 23 cm, but this was not enough, the remains of the dough had to be put into a cake mold. So, as a result, I got 2 types of bread.
Then divide the dough into portions. Roll balls the size of a billiard ball with your hands greased with vegetable oil. I have little idea what size billiard balls are, and the balls turned out to be too big.
Fold them into a mold. Let the dough stand for a few minutes until you have a homogeneous pie.
Bake in a preheated 160*C oven for 40 minutes. The bread in the oven should rise, but after a while it just started to brown, so I increased the temperature to 180 * C and turned on the blowing. After that, the loaves will quickly brown.