This fluffy bread studded with raisins is one of my favorite breakfast treats. It’s made using the tangzhong method which gives the bread a very soft texture.
A while back I made raisin rolls using the tangzhong method, a natural method that creates a wonderfully soft and fluffy bread. For those of you unfamiliar with the tangzhong method, it’s a method described in a Chinese book “65 degrees tangzhong method” which creates a super soft and fluffy bread. It seems to work very well. I’ve gotten an overwhelming response from others who have tried this great method for baking bread. You can read more about making the tangzhong here.
This time I decided to make a loaf of raisin bread. I used to love raisin bread as a kid. The sweet, plump and small dried bits of fruit taste delicious in this sweet fluffy bread. I do need to work on creating a more even loaf. Mine always seems slightly lopsided.
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I tried to check out the 65 degrees book a while back. There is a large selection of Chinese books at the library near my parent’s house. I was on the waitlist for a few months, but just last week, the book finally came in. My mom is going to help translate the recipes. I can’t wait to try out some more recipes. Until then, I’ll continue experimenting with the milk bread, which has been my favorite recipe so far.
A slice of this (or a large chunk in my case) is a perfect breakfast treat. I am submitting this post to Yeastspotting.
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
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When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should form circle.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
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4. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
6. Flip dough over so the folds face up. Sprinkle raisins across the dough then use rolling pin to roll the raisins into the dough. Now roll the dough up. (the picture below is one I took of a plain milk bread I made previously without adding raisins.) Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
This soft and fluffy bread studded with raisins is one of my favorite breakfast treats. Plan to make the tangzhong, a simple flour and water mixture cooked to a certain temperature, ahead of time so it's ready to go when you are ready to make this raisin bread.
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.The sugar content is not so high, but the raisin makes whole bread slightly sweet, so it makes a nice dessert sandwich.
Apply whipping cream on the thinly sliced raisin bread, put sliced kiwi fruit on top. Apply more whipping cream to fill the gap. Place one more slice of bread and press gently.
This is a gift from my editor of my first book. It’s a natural cheese for longer fermentation, and smoked. Never taste like before!
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Recipe: Cinnamon Swirl Raisin Bread
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Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate I earn from qualifying purchases.
One of my favorite Chinese bakeries in San Francisco closed in 2020. I searched for alternative bakeries and I realize that I don’t like the limited options. I decided it’s time for me explore bread making to make Chinese bakery style bread recipes so that we don’t lose these recipes and traditions forever. Of course I don’t know the bakeries’ actual recipes, but I do think this raisin bread recipe is a close approximation and hope you will enjoy it too.
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The basic bread dough recipe is key, it needs to be soft, fluffy, slightly sweet, with a little bit of chew, and never dry (trying not to say the m-word lol). Chinese bakeries make so many different kinds of buns with different toppings or fillings. I decided to start with raisin bread because every time we drive by Cafe Bakery on Noriega St. my mom would lament that they’re closed and their raisin bread is her favorite.
The tangzhong method uses a water roux which gelatinizes some of the flour and traps moisture into the dough. The bread will rise more and have a soft and fluffy texture as a result. I whisk together a small amount of flour and water from the recipe to make a smooth and runny paste. Then I cook the paste on medium heat for a few minutes until the paste looks like mashed potatoes. Then I will add it to the dough after it cools down a bit.
Yvonne Chen, aka 65°C Bread Doctor, wrote a Chinese cookbook about making Chinese style breads (affiliate link) with a tangzhong starter. I haven’t actually read the book since it’s written in Chinese and no longer
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