Sweet Raisin Bread

This sweet raisin bread is so soft and fluffy, you’ll hardly have any leftovers when it’s done. You can enjoy it with a cup of coffee or hot chocolate. 


1 cup warm water 

2 tbsp powdered milk

1 tbsp yeast 

1/2 cup sugar

3 tbsp margarine (melted)

2 small eggs 

31/2 cups flour 

1 teaspoon salt

1 cup raisins 

1 tbsp vegetable oil for kneading 

1 egg yolk 

2 tbsp water 



  • In a large bowl, dissolve yeast in the warm water. Add milk, sugar, margarine, and eggs. Whisk together. 


  • In another large bowl, stir together the flour and salt. Make a hole in the center and pour in the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until dough is smooth and elastic, about 10 minutes. Gently fold the raisins into the dough. 


  • Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. 

Grease a 9-inch round pan. Punch down dough and divide into 6 equal parts. Roll the pieces into balls and place the first ball in the center of the pan. Arrange the remaining balls around the first one. Cover with a tea towel or lightly greased cling film and allow to rise, about 40 minutes to 1 hour or until doubled. Preheat oven to 190 degrees C. 

To make the glaze, mix together the egg yolk with 2 tablespoons of water. Apply glaze on the dough, and bake in preheated oven for 25 minutes or until golden brown. 

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