This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it.

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.

This dough will definitely need the help of a mixer as it is very wet and sticky, making it very hard to handle without a mixer, and it is good for 2 loaves.

Ingredients:

Tangzhong or water roux
40g bread flour
200g water

Bread Dough
600g bread flour
100g sugar
8g salt
20g dry milk powder
8g yeast
2 eggs minus 1 tablespoon for egg wash (approximately 107g egg minus 12g)
150g heavy cream
30g water
50g butter

100g raisins
2-3 tablespoons brandy

Swedish pearl sugar

Method:

Water roux or Tangzhong

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.

Bread dough

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, raisins and Swedish pearl sugar. Mix until all the ingredients are together, it will be very sticky… do not attempt to add more flour.

Increase the speed to number 2 and continue to mix for 5 minutes. You will see the development of gluten as the dough goes through the mixing process.

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 dough 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 into a loaf pan. Repeat with the remaining balls and load each pan with 10 flatten Swiss rolls.

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.

If you enjoy this recipe, you might want to check on the following recipes that uses tanzhong method for bread making…


Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber although it should be eaten in moderation as contain sugar.