Raisin Toast

Raisin Toast

by Ms half sugar

5.0 (1)







A toast bread very common in bakery. The recipe does not use much sugar, the salt is one gram more than the usual toast, and the taste is a bit prominent, and the raisin is the finishing touch.


Raisin Toast

1. Stir the yeast with 30 degrees warm water. You can pinch a pinch of sugar with your hands to help ferment. You can see bubbles in the water in about three minutes. This part is to test the activity of yeast. If your yeast is just opened, this step can be omitted.

Raisin Toast recipe

2. Put all the ingredients in the main ingredient into the bucket of the chef's machine.

Raisin Toast recipe

3. Start kneading in the 1st gear, then turn to the 2nd gear to knead to the expansion stage. Add butter.

Raisin Toast recipe

4. Turn to gear 3 and knead until the dough can pull out the film.

Raisin Toast recipe

5. Add the raisins to the dough and knead well, cover and ferment until it doubles in size.

Raisin Toast recipe

6. Fermentation is complete.

Raisin Toast recipe

7. Exhaust the dough and divide it into two portions.

Raisin Toast recipe

8. Take a dough and roll it out.

Raisin Toast recipe

9. Roll up. Cover and relax for 15 minutes.

Raisin Toast recipe

10. Roll it out again and roll it up from the side.

Raisin Toast recipe

11. Put them into the mold one by one.

Raisin Toast recipe

12. Put a bowl of hot water in the oven and start the fermentation mode for 40 minutes.

Raisin Toast recipe

13. After the fermentation is complete, put it in the preheated oven at 180 degrees for 35 minutes.

Raisin Toast recipe


The baking time depends on the personal oven temperature.
The water absorption of each brand of flour is different, so reserve 15g of water when making it.
The best toast must be kneaded until the film is pulled out.
The weather is getting colder and the fermentation is not as fast as summer. You can use warm water to make toast, or increase the amount of yeast.


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