This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it, and stays fresh for days…
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.
Tangzhong or water roux
- 40 g bread flour
- 200 g water
- 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
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.
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.
How much of the Swedish pearl sugar is in the dough? Thank you!
Hi Hannah, it is up to up the amount of Swedish sugar pearl you add on top of the bread, I added for the look as well as bit more to sweetness…it is totally optional.
Have a great week and stay safe!
Hi does the butter need to be room temperature?
I had used butter in all different temperatures…just make sure that the butter is well incorporated in the dough.
Wow This Looks FANTASTIC!