The Best Raisin Bread Recipe (Tangzhong Method)

The Best Raisin Bread Recipe (Tangzhong Method)

Course: Breakfast, Snack

Cuisine: Chinese, Chinese-American

Keyword: raisin bread

Prep Time: 2 30

Cook Time: 30

Total Time: 3

Servings: servings

Calories: 198kcal

Author: Sharon Wong

Cost: $5

I have tested this raisin bread recipe so many times, I'm confident that you will find it the best raisin bread recipe that is comparable to what you can buy at a Chinese bakery. The recipe is also adaptable for a dairy-free option and the tangzhong (water roux) method is ingenious. This recipe has been updated with more raisins and the instructions on how to assemble the bread has been updated with the original instructions in the recipe notes.

Print Recipe

Equipment

stand mixer
large cutting board
baking sheet
parchment paper
dough scraper (round is preferred)
large bowl

Ingredients

Tangzhong

1/4 cup all purpose flour
1/2 cup water divided

Dough

3 1/2 cup all purpose flour (set aside ~1/4 cup to use as needed)
3/4 cup milk (non-fat) any kind, including dairy-free equivalents
1 large egg
1/4 cup sugar
1 teaspoon salt
1 envelope yeast or 2 1/4 teaspoons
4 tablespoons butter, unsalted softened
1 1/2 cup raisins approximately 8 ounces
neutral tasting oil or oil spray

Egg wash

1 large egg
1 teaspoon water

Instructions

In a small sauce pan, whisk together 1/4 cup flour and 1/2 cup water until smooth. Cook the paste on medium heat for 4 minutes, stir occaisionally. As soon as the paste thickens slightly, lower the heat and continue to stir until the mixture resembles mashed potatoes. Remove from heat and allow to cool.
1/4 cup all purpose flour, 1/2 cup water
Into the mixing bowl of a stand mixer, add 1 egg. Warm 3/4 cup milk in the microwave for 30 seconds and add it to the mixing bowl. Add 3 1/4 cup of flour (set aside remaining 1/4 cup as needed), 1/4 cup sugar, 1 teaspoon salt, and 1 envelope yeast (or 2 1/4 teaspoon). Knead on low speed until mostly incorporated.
3/4 cup milk (non-fat), 1 large egg, 1/4 cup sugar, 1 teaspoon salt, 1 envelope yeast, 3 1/2 cup all purpose flour
Add the tangzhong mixture from step one and 4 tablespoons butter and knead for 15 minutes, stopping as needed to scrape down the contents of the bowl and to add 1-2 tablespoons of flour as needed to form a soft dough. Set aside any remaining flour for dusting your work surface later.
4 tablespoons butter, unsalted
Spray or brush a few drops of oil around a large mixing bowl and then transfer the dough to the bowl and cover with plastic wrap or a large dinner plate and allow the dough to rise in a warm draft-free location for 45-60 minutes (I usually put it in my oven with the oven light on).
While the dough rises, cover the raisins with water and soak for 5 minutes. Drain and pat dry with paper towels, set aside. Line a large baking sheet with parchment paper, set aside. Beat the remaining egg in a small bowl with 1 teaspoon of water. Set aside the remaining 1/4 cup of flour in a small bowl for shaping the raisin bread later.
neutral tasting oil or oil spray, 1 large egg, 1 teaspoon water
After 45-60 minutes of rising, check on the dough. It should be slightly puffier but doesn't need to be doubled in size. Transfer the dough to a lightly floured large cutting board or work surface and pat down gently into a rectangle (approximately 10x12 inches). Cut the rectangle into 4 pieces.
1 1/2 cup raisins
Take one of the quarters and stretch it into a long rectangle (approximately 5x12 inches). Spread 1/4 of the raisins on the dough and then roll it up across the width into a 12 inch log. Pinch the seam and then gently roll the log so that it's even and slightly longer (approximately 16-18 inches long). Hold both ends and twist in the opposite directions until the log is a little bit tight. Hold up both ends and the logs will twist together, lay down the twist. Pinch the two ends together and tuck them under and place the shaped dough on the parchment lined sheet, cover with plastic wrap or parchment paper and continue to shape the remaining pieces
Allow the shaped and covered dough to rise for 45 minutes and then preheat the oven to 350°F. Right before baking, remove the plastic wrap and brush the shaped raisin breads with the beatened egg mixture and bake for 27-29 minutes, until golden brown.
When ready, take the baking sheet out of the oven and use tongs to transfer the loaves to a cooling rack. The bread is ready to eat and serve warm right out of the oven. Wait until it cools completely (at least 1 hour) before storing in a container or plastic bag. To warm and serve later, wrap a piece of bread with a paper towel and microwave for 10-20 seconds.

Notes

Original assembly instructions: Spread half of the raisins onto the dough and roll it up along the width. Spread some of the raisins on top of the log and roll it up along the length and it will look like a rolled up coil. Pat the dough down into a rectangle again. Use a floured knife to cut the dough into 4 pieces and use floured hands to shape the dough into long lengths. If the dough is too tight, let it relax and work on another piece. I hold the ends and swing it around gently like a jump rope to stretch the dough a bit, fold in half and then twist the two ends together. Pinch the two ends together and tuck them under and place the shaped dough on the parchment lined sheet, cover with plastic wrap and continue to shape the remaining pieces

Nutrition facts are calculated automatically and are an estimate.

Nutrition