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!
**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.
Keep 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!
If 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.
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