Lagana bread with raisins


What do you think about the idea of ​​lagana stuffed with raisins? The tradition of lagana bread plays a leading role on the fasting table of Lent Monday.
Its history goes back to the whole nutritional tradition from ancient times until today.
Its recipe has remained unchanged through the centuries.It is crispy, crunchy and consumed on Lent Monday.
“Genuine Tastes” suggets you a different edition of the tradiotional lagana, which is stuffed with raisins

We are pleased to present you our new product, naturally dried raisins. Their characteristic is their “full” flavor, which is due to that
does not contain any additives such as potassium. Its dark color and its origin are Corinthian, sultanine variety. They are now available to use as
either to taste your meals with its sweetness or to satisfy your need for a quick daily snack.


8 gr of dried yeast (or 1 cube of 25 gr fresh)
300 ml warm water (caution not hot)
100 ml of olive oil or sunflower oil
600 gr of bread flour
1 tsp salt
1-2 solid pinches of sugar
100 gr of sesame seeds
200 gr of soultaninas raisins


For the easiest and tasty lagana, dissolve the yeast in a small bowl, with a little sugar and a little warm water.
Allow to rise and foam for 5 minutes. Dissolve the salt in the rest of the water.

We hold 3 tbsp. from the whole oil to the edge. In another bowl put the flour and make a puddle in the middle,
put in the activated yeast, water (warm, caution not hot) and remaining oil.

Mix the ingredients with a spoon, to roll the dough into a ball. Flour or
oil your hands and knead for a few minutes. Take out the dough on the bench.

Knead it for a little longer with your hands, pulling and folding the dough to get some air.
The dough should be soft and supple. The more we work on the bench, the more fluffy the lagana will become.

With your hands, wrap it in a ball with the joints down and leave it
in an oiled bowl covered on the counter for 1 hour and 30 minutes, or until doubled in volume.

If you are in a hurry, put it in a warm place, such as a warm oven, to make it faster.
Take it to the counter. Deflate the dough by kneading it for a while. Cut it into 2 or 3 equal parts.

Fold each lagana with your fingers, opening it like pizza, on an oiled baking tray.
With oiled hands we spread the dough on the baking sheet giving it the desired shape.

With a brush, sprinkle water over the surface of the dough. Add the raisins and plenty of sesame seeds.
Gently press with your palm on the raisins and the sesame to stick to the dough. We make the rest the same way.

Cover with a clean towel and allow to rise for 30 to 45 min again.
With the fingertips, we press deep into the dough or puncture the surface with a knitting needle or
another pointed needle. We prepare all 3 lagoons in the same way.

Bake in a preheated oven at 200 degrees C in the air for 30 minutes.
Towards the end of the baking spray the pans with a little water to polish.

When we remove them from the oven, leave them in a clean towel to pull to dry and stay crispy.

Lagana without kneading
For non-kneading lagoons put all the ingredients in a large bowl. Stir with a spoon to roll the ingredients into a dough ball.
Oil a bowl and put in the dough. Coat the surface with a little oil. Close the bowl tightly and leave it in the refrigerator for one night.
The next day leave the bowl with the dough on the bench for 30 minutes.
Follow the above execution steps for forming and firing the hull.

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