Sieve the flour. Dissolve the yeast in the water with a dash of milk. Add together and make a dough with the soft butter, egg yolks and a pinch of salt. Knead the raisins underneath. Let rise for 30 minutes under a clean cloth at room temperature and draft-free. Knead again well and let rise again for 30 minutes. Give the dough ball the shape of a loaf and bake in a preheated oven at 200 ° C for 40 minutes.

Raisin bread from Hasselt -

Hasseltse krentenmik  

1 kg of patisserie flour 500 g of butter 2 eggs 50 g of baker's yeast
Hasselt raisin bread has, in contrast to what the name suggests, apparently its roots in Alken. The Alken people were sometimes called mockingly "fly eaters" because of the large amount of raisins that go into this bread.  
250 g of raisins pinch of salt 1 ½ dl water milk granulated sugar
Photo: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Raisin bread

from Hasselt -

Hasseltse

krentenmik  

1 kg of patisserie flour 500 g of butter 2 eggs 50 g of baker's yeast
250 g of raisins pinch of salt 1 ½ dl water milk granulated sugar
Sieve the flour. Dissolve the yeast in the water with a dash of milk. Add together and make a dough with the soft butter, egg yolks and a pinch of salt. Knead the raisins underneath. Let rise for 30 minutes under a clean cloth at room temperature and draft-free. Knead again well and let rise again for 30 minutes. Give the dough ball the shape of a loaf and bake in a preheated oven at 200 ° C for 40 minutes.
Photo: Wikimedia
a recipe guide for the amateur chef Belgian Cuisine
Hasselt raisin bread has, in contrast to what the name suggests, apparently its roots in Alken. The Alken people were sometimes called mockingly "fly eaters" because of the large amount of raisins that go into this bread.