Corner Bakery’s Sweet Crisps

When I used to dine at the Corner Bakery restaurant, I always made sure to purchase a bag of their sweet raisin pecan crisps before I left. I was recently reminded of how delicious they are when a friend bought a bag for me. Crispy with a slight chewiness, these raisin crisps were sweet but not overly so with large sugar crystals coating both sides. I researched many, many bread recipes and was determined to make my own version of Corner Bakery’s sweet crisps. The first step, make the bread!corner bakery sweet crisps corner bakery sweet raisin crispscorner bakery sweet raisin crisps

Sweet raisin crisps

Yields 20 raisin crisps

3 hrTotal Time

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Ingredients

    Raisin pecan bread
  • 1 1/2 cup warm water (100-110 degrees F)
  • 3 tbsp honey
  • 2 1/4 tsp active dry yeast
  • 4 cups bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 cup coarsely chopped walnuts
  • 1 cup seedless raisins
  • Sweet raisin crisps
  • 1 loaf raisin pecan bread
  • 3/4 cup butter, melted
  • 1 cup organic sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 425 degrees F.
  5. 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.
  6. Lower oven heat to 350 degrees Fahrenheit.
  7. 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.
  8. Remove from oven and flip over the bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8 minutes or until lightly golden brown. Remove and cool.
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http://cherryonmysundae.com/2012/05/corner-bakerys-sweet-crisps.html

**Helpful tips and common mistakes

Before you can make the raisin crisps, you have to make the bread. Start by activating the yeast in warm water and honey. Add the flour, raisins, and pecans and knead until the dough is smooth and elastic. The kitchen aid comes in handy when kneading the dough since all you have to do is turn on the machine!

The dough may feel a bit sticky, but resist adding more flour. The dough will come together beautifully, you just have to believe!

Proof the dough in a warm area until doubled in size. Punch down the dough, shape into a loaf, loosely cover with plastic wrap and let rise a second time. 

Score the bread before baking to prevent the bread from rising unevenly in the oven. Use a sharp knife and be confident with the slashes. Don’t worry if the dough snags a little; you will barely be able to notice once baked. 
sweet raisin crispsKeep an eye on your bread during the first 15 minutes when it is at 425 degrees. If you have a strong oven, I recommend covering the bread with foil when it is starting to get too dark. 

The bread alone was delicious. If you prefer, eat just as! The inside was nice and soft, not dry at all. Spread with a little butter, jam, or even cream cheese and have for breakfast!
raisin pecan breadIf you’re like me, you want to take it a step further and make those crisps. If you do not have organic sugar, you can try granulated sugar or raw brown sugar. If you want to be more like Corner Bakery’s crisps, use coarse sugar.

Again, depending on your oven, the time may differ so keep an eye on those crisps. During the first 8 minutes, the crisps may not turn golden; that’s completely fine. If the bread feels like it has been toasted and is slightly hard to the touch, they are ready to be flipped over. The side of the bread that touches the baking sheet will turn golden so it will have its turn to brown.

I honestly think that these crisps taste exactly like the ones from Corner Bakery, and I am not the only one who shares that opinion. The texture of the crisps is exactly like the ones from the restaurant, crispy but still soft in the center. Even with the different sugar used, it is hardly noticeable. Wrap up and give these away to your friends and you will be loved! They can be stored at room temperature for at least a week, if they last that long.
corner bakery sweet raisin crisps

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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21 Comments

  1. Thank you, thank you, thank you!! I have been trying to duplicate the Corner Bakery's crisps ever since visiting the restaurant in Chicago. I have come close...but have not been entirely successful. I cannot wait to try your method.
  2. Anonymous

    Thank you SO much! I used to live in DC and always had these readily available but since i moved to Wisconsin i have been missing these terribly!
  3. Anonymous

    When my friend went Chicago, she brought back a bag of these and a mission for me: duplicate them. Now, with your recipe, my mission just became a little easier! I hope they turn out!
  4. Anonymous

    HOw do you think this recipe would work using the Mark Bittman "no knead" recipe for bread? It seems like it would be adaptable...
  5. Anonymous

    I make these crisps using the 3 cups whole wheat and 1+ cups of ap. I usually make two smaller rustic loaves (long and skinny) because I find it easier to slice the bread very thin without it breaking. I bake at 375 for 30+ minutes until internal temperature is 190 degrees.

    I brush the slices with melted butter and sprinkle coarse sugar crystals I order from King Arthur before I toast them in the oven.

    They turn out wonderful!
  6. Anonymous

    I am so excited; I was in DC and found these, by chance I googled them; can't wait to make my own. I bought 3 bags of the delightful treats.
  7. Anonymous

    I am so glad I found this! Just what I was looking for today.
  8. Anonymous

    OMG, YOU WERE SO RIGHT!!!! THIS IS AMAIZING, LOVE THEM!!!!
  9. Delicious! Boy was that a lot of work, but yummy!

    I baked the bread at 375 for 35 minutes. I don't have an internal thermometer and "hollow tap" makes no sense to me. Came out great, pretty golden brown color, not super crusty.

    I subbed vegetable oil for canola (didn't have any) and used whole wheat flour. I also used half golden raisins and half regular for the color. You can also use a food processor to cut up the pecans.
  10. Cecelia

    I so want to make these. Can the dough be made using a bread machine.
  11. oaj2005

    While heating oven, put a rimed cookie sheet on a lower rack. When you put bread in the over, toss a handfull of ice cubes on the tray. This generates steam for the beginning of the bake and lets the bread rise higher by not letting the top crust dry out so fast
    • cma0425

      I heard of this technique - I will definitely try this next time. Thanks for the tip!
  12. A. Berry

    3,395 calories?? really??
    • cma0425

      That's the calories for the entire loaf of bread
  13. This is a little off topic and I hope you will forgive: I found your recipe while "googling" bread crisps because of two quick-bread fails I had recently. One was banana bread that called for both baking soda and baking powder and I forgot to add the soda; then, after that, in a different recipe using oranges & dates (from my mom's 1940's cookbook), I used Crisco (the formula has changed since my mom's day) instead of butter----both of these "fails" produced a dry and crumbly bread. I froze the loaves and sliced each very thin and then dried the slices in the oven at about 225 degrees, for a long time. The slices held together, sweetened with the drying and crisped up, producing a wonderful crisp that was great for dipping in coffee or tea. Mine was by accident---yours on purpose, but what a great way to salvage my mistakes. It also led me to your wonderful recipe!
    • cma0425

      Wow what a great way to salvage a mistake! Thanks for sharing, I'm going to keep that in mind and try it the next time I make a mistake on a bread!
  14. Rebecca

    How many calories in each slice
    • cma0425

      Hi Rebecca, there are approximately 169 calories in each slice.

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