Bread Baking Day 2: Krintstuut

738015271_6f73287712_o.jpgThe topic for Bread Baking Day #2 is „Bread with fruit“. My impression is that in Germany, bread with fruit almost is immediately called cake. The only things I came up with entitled bread were Fruit Bread, which I think is more a Christmas thing here and which I actually do not really like, Banana Bread, which I already recently tried, and bread with raisins.

So I decided to bake Rosinenbrot or Krintstuut, as it is called in Ostfriesland where I originally come from. This is a sweet white wheat yeast bread containing rasins. It is best served with butter only.



  • 1 pkt dry yeast
  • 450 g wheat flour (type 550)
  • 1 egg
  • 200 ml milk (lukewarm)
  • 50 g butter (I always use the reduced fat version)
  • 45 g sugar
  • 1 pkt Vanilla sugar
  • 100g rasins
  • some cinnamon and nutmeg


Make an elastic dough out of all ingredients except the raisins and leave it to rest for 45 minutes until it has doubled. In the mean time put the raisins to soak in some hot water with some rhum, if you like. Then dry the raisins and add them to the dough. Kneed dough well again and form it into a plait shape. Then put it on a baking tray or into a buttered baking form and leave it to rest for another 30-45 minutes. Then bake it in the oven at 200 °C for about 45 minutes. Best served with butter only.


7 Antworten to “Bread Baking Day 2: Krintstuut”

  1. Columbus Foodie » Blog Archive » BreadBakingDay #02: Bread With Fruit Roundup Says:

    […] at Chaosküche Heidelberg, Germany Karla contributes Krintstuut, a sweet white yeast bread with raisins that is a regional specialty in the area she grew up in. […]

  2. zorra Says:

    Sicher lecker zum Frühstück!

  3. tatter Says:

    Your bread must have been delicious…I love rasins in bread!

  4. ejm Says:

    I love that you have braided your raisin bread! And aren’t Sunmaid raisins the best?! That is the kind of raisin I like to put into raisin bread as well.

    (How many grams are in the vanilla sugar packet and the yeast packet?)


  5. chaoskueche Says:

    Vanilla sugar are 8g and dry yeast are 15g.

  6. ejm Says:

    Thank you. Wow! That’s lots of yeast for that amount of flour! But I guess it’s because of the high sugar content.


  7. Jan Says:

    Moin Moin,

    in deinen rezepten kann ich herauslesen das du aus Ostfriesland kommst und jetzt wohl im der Pfalz lebst. na da geht es dir ja genau wie mir.

    Ich komme aus Horsten und lebe jetzt in Herxheim b. LD

    Finde die Rezepte toll da kommen Erinnerungen an meine Kindheit hoch.


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