Raisin Crown Toast

Raisin Crown Toast


The particularly delicious Crown Toast has an extremely soft and fragrant texture, and every bite is extremely silky and sweet!


  • 500g high flour
  • 265g milk
  • 2 eggs
  • 40g sugar
  • 6g salt
  • 6g milk powder
  • 15g fresh yeast
  • 15g butter
  • 30g raisins


  1. Put all the ingredients except butter and raisins in a mixer, knead at low speed first and then at high speed to form a thick film, add the butter that has been softened in advance, and continue kneading at low speed
  2. Knead until the butter is no longer visible, then knead at high speed to form a thin but not easily broken glove film
  3. The temperature of the dough when it comes out of the cylinder is controlled at 24-26 degrees. Make a smooth surface out of the kneaded dough and place it in an environment with a temperature of about 25 degrees to ferment; it will ferment for about 50 minutes
  4. Place the fermented dough on the cutting board, divide it into 4 equal parts, seal and rest for 20 minutes
  5. Roll out the risen dough thinly and tap out any big air bubbles
  6. Roll it up from top to bottom, seal it and let it rest at room temperature for about 20 minutes
  7. Roll out the dough thinly, sprinkle with appropriate amount of raisins, and roll it up from top to bottom again.
  8. Place them in a 450g toast box mold one by one; place them in an environment with a temperature of 35 degrees and a humidity of 75% to ferment for about 1 hour
  9. Ferment until 80% full, cut the openings and squeeze in butter
  10. Preheat the oven for 10 minutes in advance, set the heat to 180, then lower the heat to 210 and bake for about 30 minutes; take out the oven and place the toast on the drying net.