Plan ahead... needs to chill...
7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
2 Tbsp. butter, melted
2 Tbsp. honey
Line a baking sheet with parchment paper. Set aside.
In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.
In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.
Add in the half egg. Whisk again.
Pour wet ingredients into dry. Mix.
Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.
Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.
After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.
Place the rounds on the prepared baking sheet.
Spray the baking sheet and dough rounds lightly with cooking spray. Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.
The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.
Preheat the oven to 350 F.
Combine the 2 Tbsp. melted butter and honey together.
Bake the raisin rounds for 10-15 minutes until lightly golden.
When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.
Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/