Raisin bread with nut ice cream

Mix the flour with the yeast, sugar and cinnamon. Stir in 300 ml of warm water and half of the egg.

Add a generous pinch of salt and knead by hand or in a food processor with dough hooks to form a smooth and soft dough. Add some more flour if the dough is too sticky. Cover the dough with foil and let it rise for about 1 hour.

Knead the dough again with the raisins and sugar. Let rise for another 30 minutes covered.

Meanwhile, make the noteprice: finely grind the nuts with the sugar in a food processor and add the rest of the egg (keep a little egg over to cover the bread).

Form with moist hands a roll of the ground nuts, wrap in foil and let stiffen in the refrigerator.

Preheat the oven to 200 ° C. Knead the dough and roll out into a thick piece. Place the roll on the food, fold the dough around it and press the seam firmly.

Place the bread with the seam down on the baking sheet. Brush with a brush with egg and sprinkle with the almond shavings.

Bake the bread low in the oven in about 30 minutes until golden brown. Allow to cool completely. Brush the bread with the glaze and let it harden.