Embark on a delightful baking adventure with our Coconut Raisin Bread recipe, a wonderful combination of the tropical flavors of coconut and the sweet, chewy texture of raisins. This bread is an excellent choice for a comforting breakfast, a satisfying snack, or even a sweet addition to your brunch table. The blend of flavors makes this bread both unique and irresistibly delicious.”
“The key to this recipe’s charm lies in its perfect balance of flavors. The natural sweetness of raisins pairs beautifully with the tropical hints of coconut, resulting in a bread that’s not only flavorful but also has a delightful aroma. Whether you’re a seasoned baker or new to bread-making, this recipe is straightforward, making it easy to bake a perfect loaf every time.”
“Imagine slicing into a warm, freshly baked loaf of Coconut Raisin Bread, the aroma of coconut and raisins filling your kitchen. The bread is soft and moist, perfect for toasting and enjoying with a pat of butter or your favorite spread. So, let’s start this baking journey and fill your home with the warm, inviting scents of coconut and raisins.
Coconut Raisin Bread Recipe
Ingredients
- 300 g bread flour
- 108 g milk
- 60 g heavy cream
- 10 g condensed milk
- 10 g milk powder
- 50 g granulated sugar
- 1 g salt
- 1 egg
- 4 g instant yeast
- 25 g coconut oil
- 100 g raisins
- 1 whole egg for egg wash
Instructions
- In the stand mixer bowl, bring together bread flour, milk, heavy cream, condensed milk, milk powder, sugar, salt, 1 egg, and instant yeast, beat in high-medium speed until a soft dough ball forms. Add in coconut oil and beat until well combined.
- Grab a bowl of clean water, pour in the raisins, let set for 10 minutes and pour out the water. Pour in some clean water, add in 1 tbsp. of rum and mix well. Let set for 10 minutes, sift and dry the raisins. Set aside.
- Roll the dough into a large rectangle, evenly spread the raisins onto the dough, fold the dough to cover the raisins and seal the edges. Fold the dough in half and use a rolling pin to roll it into another rectangle. Fold the dough in half again and roll it into another rectangle. Slice the dough into four smaller rectangles and slice into 20 bread cubes. Place them onto a lined baking tray, leave enough room for each to grow during fermentation, and let rest until doubled in size.
- Preheat the oven to 356℉(180℃). Egg wash the breads twice. Send into the oven to bake for 16 minutes or until golden brown. Let cool and serve.
