sweet raisin crisps

Sweet Raisin Crisps

(350 grams) warm water (100-110 degrees F)

tbsp (60 grams) honey

tsp (7 grams) active dry yeast

(656 grams) bread flour

olive oil

salt

(102 grams) coarsely chopped walnuts

(120 grams) seedless raisins

pecan bread

(170 grams) butter, melted

(250 grams) demerara sugar or any other type of coarse sugar

Sweet raisin crisps

Combine warm water with honey and yeast, stirring to dissolve. Let sit for 10 minutes or until the yeast has been activated and the mixture is foamy. 

Combine yeast mixture with flour, olive oil and salt in the bowl of a stand mixer. Mix until the dough starts to come together. Add the chopped walnuts and raisins and knead until dough is smooth and elastic, about 10 minutes. Lightly oil a bowl with 1 tbsp oil and transfer dough to the bowl, turning to coat. Cover with plastic wrap and let proof in a warm area until doubled in size, about 1 1/2 hours.

Punch down the dough and shape into a large round loaf. Transfer to a baking sheet and loosely cover with plastic wrap. Let proof until doubled in size, about 30 minutes.

With a sharp knife, make 1/8-inch deep slashes across the top of the bread. Bake for 15 minutes, reduce the oven to 375 degrees and continue to bake 30 minutes or until browned. Remove from oven and cool completely.

Lower oven heat to 350 degrees Fahrenheit.

Slice the bread into thin slices, about 1/4 inch thick. Brush the top side with butter and sprinkle a generous amount of sugar, about 1 tsp depending on how long the slice is. Bake on a sheet pan for 8 minutes or until crisp.

Remove from oven and flip over the bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8-10 minutes or until lightly golden brown. Remove and cool.

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Sweet Raisin Crisps

The most viewed sweet raisin crisps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine