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You should not add raisins to recipes dry

Used straight from the packet raisins are too dry and hard.

254K 4.8/5 based on 111 reviews

Last modified on: February 21^th 2011

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For 100 g, you will need:

1 100 g raisins
Total weight: 100 grams

Change these quantities to make:

50 g 100 g 200 g 300 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 11 min.

Resting: 20 min.

Cooking: 5 min.

All in all: 36 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

You should not add raisins to recipes dry

Its preferable to soak them 4 - 5 minutes in boiling water, during which they will swell.

Stage 2 - 1 min.

Then cool under cold water.

Stage 3 - 5 min.

And finally dry them on absorbant paper.

Stage 4 - 5 min.

Remove any small stalks that remain.

Stage 5 - 20 min.

You can also soak them for about 20 minutes in rum, or other alcohol of your choice.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	3 1 %	80 7 %	1 0 %	320 20 %	1,360 20 %
Per 100 g	3 1 %	80 7 %	1 0 %	320 20 %	1,360 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites

How much will it cost?

For 100 g : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Raisins

Like these other recipes: 3-fruit brioche loaf, Kugelhof for Nanou, Pains briochés aux raisins, Tyrolean apple crumble, Raisin breads (pains aux raisins), ... See them all 20

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