Coconut Raisin Bread

Coconut Raisin Bread


300g bread flour

108g milk

60g heavy cream

10g condensed milk

10g milk powder

50g granulated sugar

1g salt

1 egg

4g instant yeast

25g coconut oil

100g raisins

1 whole egg for egg wash



  1. 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.
  2. 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.
  3. 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.
  4. 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.
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