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!
Whole wheat pecan raisin bread
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- 3 tbsp honey
- 1 (1/4 ounce) package active dry yeast
- 1 1/2 cup warm water (105-115 degrees F), divided
- 2 tbsp canola oil or high-oleic sunflower oil
- 1 tsp salt
- 3 cups whole wheat flour
- 1 cup coarsely chopped pecans or walnuts
- 1 cup seedless raisins or chopped dates
- 1 cup all-purpose flour, plus more for kneading
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For complete recipe visit Whole Foods
**Helpful tips and common mistakes
Although this recipe calls for whole wheat, I used all-purpose flour instead to resemble the original crisps. Rather than mixing by hand, I combined the ingredients using a kitchen aid stand mixer. When chopping the pecans, an easy way to go about this is to put the pecans in a Ziploc bag. Seal, trying to release as much air as you can. Using a mallet or even a pan, lightly smash down on the nuts so they break. Much easier and neater than chopping with a knife!
My dough was a bit on the sticky side but I did not feel like it needed any more flour so I stuck with the 4 cups as stated in the recipe (used ap flour for all 4 cups).
When it was time to proof the dough, I found that the damp towel will dry out during the time and the dough will stick to the towel! Next time I will simply wrap with plastic. When you proof for the second time on the baking sheet, I did not cover it at all since the towel was sticking to the dough.
My bread came out a little darker than I preferred. 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.
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.