Buttery Crunchy Raisin Bread Knots

Name: Buttery Crunchy Raisin Bread Knots
Prep time: 3 h
Cook time: 17 min
Total time: 3 h 17 min
Yield: 8
Ingredients: 300 g Bread Flour; 4 g Active dry yeast; 30 g Sugar; 1 Large egg; 170 ml Milk; 20 g Butter; 40 g Butter; 1 tbsp Brown sugar; 2 tbsp Sweetened condensed milk; 60 g Raisins

AuthorYun Zhang JohnCategoryBread, SweetsDifficultyIntermediateRating

Yields8 Servings

Prep Time3 hrsCook Time17 minsTotal Time3 hrs 17 mins

Buttery Crunchy Raisin Bread Knots

I don’t like to eat raisins…but I love to eat raisin bread. So I’m always looking for new and improved recipes. And while there are plenty of them worth trying…I promise that this one REALLY is!

Why?

1st

Because it takes just one bite to fall in love with these amazing little breads. The buttery crunchy caramelized exterior give way to a soft and chewy interior. There is a richness that comes from the condensed milk in the filling but it's balanced with the fruitiness and slight bitterness from the caramelized raisins. It's decadent without being too opulent.

2nd

They are also easy to make! Cheap, everyday ingredients that you probably already have in your pantry. Simply dump all the ingredients into a bowl and knead...and knead...and knead.

All in all, a 10 out of 10 recipe that is worth making.

Baker’s notes:

- Bread flour is better choice if you want a chewy bread, but all purpose flour will also work very well if that’s what you have.

- The long kneading process is essential as it develops the necessary gluten in this high hydration dough. Either by hand or in a stand mixer, 10mins of kneading is needed.

- Put the filling mixture into the fridge to stiffen up as it’ll help it stay in place when it comes time to shape the knots.

- The shape of the knots is super forgiving. As long as you manage to wrap it all up...it's a knot!

- Finally, when it’s cooked, you will want to scrap up ALL the caramelized filling that has leached out and now surround the bottom of each bread. It is SO GOOD.

So get the recipe below and try it out! You will be shocked at how much you’ll like raisin breads again.

Want more amazing bread recipes? Why not try my:

Asian Coconut Bread
Sweet potato rolls
Pull apart garlic bread loaf

You Will Need

Dough

300 g Bread FlourAll purpose flour also ok

4 g Active dry yeast

30 g Sugar

1 Large egg

170 ml Milk

20 g ButterSoften to room temperature

Filling

40 g ButterSoften to room temperature

1 tbsp Brown sugar

2 tbsp Sweetened condensed milk

60 g Raisins

Instructions

Heat up milk slightly, then add dry yeast into the lukewarm milk and stir to dissolve.

Add all dough ingredient, except butter into a large bowl and mix to combine. If using a stand mixer, knead on 2 with a dough hook attachment until the dough starts to take shape. This should take about 5min.

Add soften butter to the dough and mix again to incorporate all the butter. Then increase the speed to 3 or 4 and knead for about 10min or until the dough is soft, elastic and doesn't tear even when stretched very thin.
Remove from the bowl, form it into a smooth ball and leave it in a covered bowl to rise in a warm, humid and draft-free place.

Make the filling but combining all the filling ingredients together. Put it into the fridge to stiffen up.

After the dough has doubled in size, which will can take between 1-2hours, depending on the condition. Take it out and roll it out on a floured surface. Rolled it into a roughly 40x50cm rectangle and make sure the dough is detachable from the surface (ie. it's not sticking to it).

Take out the chilled filling and spread it out evenly with a spatula on the half side of the rolled out dough (lengthwise). Then sprinkle the raisins evenly over the filling. Fold over the side of the dough that has no filling over the other and carefully press down to remove any air bubbles.

Divide and cut the now folded dough into 8 equal pieces and then further divide each piece in half.

To shape the bread, take one half piece and stretch it out slowly as far as you can with loosing too much filling. Then do the same with the other half before laying it on top of the 1st half.

Take both pieces and stretch it together while twisting in opposite direction in each hand. Once you cannot twist any long, bring the 2 ends together and twist again to form a knot. Pinch the open ends tightly to close.

Put the shaped breads spaced out slightly on a parchment paper lined baking tray. Leave them to rise again for 45min.

Then bake them in a preheated 350F / 175C oven for 17 to 19min, depending on your oven.

After baking remove and brush melted butter on top (optional). Then scrap all the bread and caramelized filling from the baking tray onto a wire rack to cool.

Ingredients

Dough

300 g Bread FlourAll purpose flour also ok

4 g Active dry yeast

30 g Sugar

1 Large egg

170 ml Milk

20 g ButterSoften to room temperature

Filling

40 g ButterSoften to room temperature

1 tbsp Brown sugar

2 tbsp Sweetened condensed milk

60 g Raisins

Directions

Heat up milk slightly, then add dry yeast into the lukewarm milk and stir to dissolve.

Make the filling but combining all the filling ingredients together. Put it into the fridge to stiffen up.

Divide and cut the now folded dough into 8 equal pieces and then further divide each piece in half.

To shape the bread, take one half piece and stretch it out slowly as far as you can with loosing too much filling. Then do the same with the other half before laying it on top of the 1st half.

Put the shaped breads spaced out slightly on a parchment paper lined baking tray. Leave them to rise again for 45min.

Then bake them in a preheated 350F / 175C oven for 17 to 19min, depending on your oven.

After baking remove and brush melted butter on top (optional). Then scrap all the bread and caramelized filling from the baking tray onto a wire rack to cool.

Buttery Crunchy Raisin Bread Knots

Ingredients Directions