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Sweet Raisin Bread

Sweet Raisin Bread

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A delicious braided brioche loaf filled with raisins and butter.MORE+LESS-

Updated November 11, 2014


tablespoon active dry yeast


stick butter, divided into quarters


cups unbleached all-purpose flour


egg wash egg beaten with 1 tbsp water

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  • 1

    Mix the yeast, salt, eggs, honey and 3/4 of the stick of butter (melted first) with the milk in the bowl of a stand mixer fixed with the paddle attachment.

  • 2

    Mix in the flour, without kneading, into the stand mixer bowl. When ingredients are just incorporated, switch paddle attachment with dough hook, and mix until dough is loose but mostly sticking together. There will be lumps in the dough -- don't worry, these will go away in the finished product.

  • 3

    Pour dough into a large greased bowl, cover and let rise until doubled, about 2 hours. After the first rise, place bowl, covered, in refrigerator overnight to chill.

  • 4

    In the morning, place the dough on a lightly floured counter top and roll out into a 10 x 15-inch rectangle. Transfer dough to a piece of parchment paper. Cut a small, 1 x 1-inch square of dough from each corner, using a pizza cutter or bench scraper. Then, into each of the long sides, cut about 8 1/2-inch wide strips.

  • 5

    In the center of the dough, brush on the remaining melted butter and sprinkle on the raisins evenly. Fold in top and bottom flaps of dough, and then fold each strip, left over right, crisscrossing over the filling, creating a braid. Allow to rest for 40 minutes to 1 hour, until slightly puffy.

  • 6

    Preheat oven to 350°F. Brush the braid with egg wash, and place on a baking sheet. Bake the braid for 30 minutes or until golden brown. Allow to cool slightly before serving.

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More About This Recipe

  • This bread recipe was supposed to go very differently than it did.

    Milchbrot, or "milk bread," in the rough German-to-English translation, is something my great-grandmother used to make all the time for special occasions. She had her own homemade recipe memorized like the back of her hand, and within a day of mixing together the milk, yeast sponge, flour and sometimes raisins; braiding them all together and twisting the braid into a turban shape; brushing it with egg wash and baking until golden brown, she had a delectable, pull-apart loaf that was sweet, dense, cakey and elastic.

    My great-grandmother always kept her kitchen filled with cookies, pot roasts, cakes, soups and breads made from handed-down recipes from past generations. She didn't write the recipes down, she knew them so well. They were ingrained in her. I truly wish I had the wealth of knowledge as she did about making delicious food, but alas, unless I have a cookbook or printed recipe in front of me, there's no way I could go from raw beef to pot roast without something going terribly awry.

    With bread, however, it's a different scenario. I suppose, after all this practice, I've been getting better at concocting my own recipes (though I still have to write them down for my own future reference). But this time, I wanted to use a recipe passed down in my family, the one for milchbrot. Unfortunately, it's never been written down, and no one really knows how my great-grandmother made it as precisely as she did.

    So I made my own version and named it Sweet Raisin Bread. A light brioche-like loaf, mixed with milk instead of water, and braided with a filling of butter and raisins, I've made my own adapted recipe of my great-grandmother's bread. It doesn't have that pull-apart elasticity that made hers so delicious, but it does maintain that hint of sweetness and egg-washed golden brown top. My version is also a little more buttery than hers. But I suppose that's how recipes go -- they change from generation to generation. Who knows? Maybe my great-grandmother's milchbrot was different from her own mother's or grandmother's recipe. At least we all love to bake -- and that's a trait I'm glad to have.

    Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Sweet Braided Easter Bread with Raisins

I love yellow raisins very much and use them in many recipes such as buttermilk mini muffins is one of them. I load this bread with two cups of it, but you may reduce that to one cup or use poppy seed instead if you don't like raisins.

The bread itself is very soft, moist, and sweet, the raisins add a nice touch of sour to it which adds a bit of a varied taste. We all absolutely love to enjoy this bread with a little butter spread and a hot cup of tea or coffee.

Spring is my favorite season of the year! I love observing nature bursting into life with vibrant colors and how remarkably the scenery changes. Grass becomes green and lush, leaves start to sprout, tulips, daffodils bloom, and it finally warms up. So beautiful!

With all these changes my favorite holiday comes to mind. Easter. A holiday of life, love, and hope. This holiday is a personal one and means a lot to me. My Savior died to save me and was risen, gifting my internal life.

Traditionally, we cook and bake lots of goods to celebrate this special holiday. After a heartfelt church service, we love to enjoy a festive lunch with our family to celebrate and praise the Lord. Yes, God is great! Happy Spring and Easter to all!

Reviews (211)

Most helpful positive review

Most helpful critical review

I finally figured out it was the amount. Anything over 3 cups for a 2lb loaf is too much! Anyway, this bread turned out to be moist and delicious! It wasn&apost too moist, it turned out like the SunMaid Raisin Bread I buy from the grocery at $4.99 a loaf. So. sorry SunMaid, I no longer need you anymore. The only things I did differently with this recipe was added an extra tsp of cinnamon and soaked my raisins for about half an hour before adding them to the cycle. Everyone LOVED this bread and I make it weekly now. Our favorite way of eating it is to slice a very thick piece, (we have a wide-slice toaster) cutting the piece in half and popping it into the toaster. YUM! Thank you for this recipe, it&aposs the best cinnamon raisin one I&aposve found :) Read More

  • Use your oven to proof the dough: whenever dough needs to rise, it’s best to let it sit in a consistent and controlled climate. I prefer using my oven with the light on (oven settings are off). This creates a consistent temperature while the oven light develops a small amount of warmth to encourage the dough to rise.
  • Freeze it: Let the bread cool and store in a freezer-friendly bag (press all the air out) and freeze for 1-2 months. Let thaw at room temperature and reheat in the oven at 350F until warm.
  • Tips if preheating dutch oven: this recipe doesn’t call for preheating your dutch oven, but if choose to do this I recommend doing a double layer of parchment paper to ensure the bottom of the bread doesn’t get too brown.
  • Easy cinnamon honey butter recipe: Make delicious and slightly sweet honey butter to spread on your homemade bread. You’ll need 1 tsp honey, a pinch of cinnamon, 3 tbsp room temperature butter – mix together in a small bowl and spread on your bread when done. SO good.

Active dry yeast: You’ll need to take different steps when baking bread with different yeasts. If you have active dry yeast on hand, you will need to activate it in water before adding flour (this step is included in the instructions).

Instant yeast: If you have instant yeast, you can skip dissolving it in water and stir it into your dry ingredients before adding water. Instant yeast has super small granules compared to active dry yeast so it does not need to be activated in water first.

If you love this cinnamon bread, you might also be a fan of our cranberry walnut bread! Equally as delicious and just as easy to make.

If you tried this Cinnamon Raisin Bread Recipe recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Sweet Milk Raisin Bread

I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I must admit that this recipe requires a bit of work, but so well worth it!

I used tangzhong or water roux method as in many of my bread recipes. If you like baking bread you must give this method a try…

This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist.


  • 600 g bread flour
  • 100 g sugar
  • 8 g salt
  • 20 g dry milk powder
  • 8 g yeast
  • 2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g)
  • 150 g heavy cream
  • 30 g water
  • 50 g butter
  • 100 g raisin
  • 2-3 tablespoons brandy
  • Swedish pearl sugar

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy.

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Drain the raisins and set aside.

Knock back doughs and split the dough into two portions and each portion to 10 small balls. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Roll it like a Swiss roll and flatten again with the roller pin. Place the flatten Swiss rolls side by side in the loaf pan.

Let the dough rise until triple of its original size.

Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

I hope you enjoy this bread recipe using tangzhong method.

/>Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content.


  1. Usama

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