Make a delicious raisin walnut loaf and turn them into sweet crisps for a tasty and addicting treat. Trust me, they're hard to put down!
Corner Bakery's Sweet Crisps
Raisin walnut bread
- 1 ½ cups warm water (100-110 degrees F) (375 ml)
- 3 tablespoons honey (60 grams)
- 2 ¼ teaspoons active dry yeast (7 grams)
- 4 cups bread flour (592 grams)
- 2 tablespoons olive oil (24 grams)
- 1 teaspoon salt
- 1 cup coarsely chopped walnuts (120 grams)
- ¾ cup seedless raisins (120 grams)
Sweet raisin crisps
- 1 loaf raisin walnut bread
- ¾ cup butter, melted (170 grams)
- 1 cup demerara sugar or any other type of coarse sugar (250 grams)
- Combine warm water with honey and yeast, stirring to dissolve. Let sit for 10 minutes or until yeast has been activated and mixture is foamy.
- Combine yeast mixture with flour, olive oil, and salt in the bowl of a stand mixer. Mix until dough starts to come together. Add chopped walnuts and raisins and knead until the dough is smooth and elastic, about 10 minutes. Lightly oil a bowl with 1 tablespoon 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 ½ hours.
- Punch down 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.
- Preheat oven to 425 degrees F.
- With a sharp knife, make ⅛-inch deep slashes across top of the bread. Bake for 15 minutes, reduce the oven to 375 degrees and continue to bake for 30 minutes or until browned. Remove from oven and cool completely.
- Lower oven heat to 350 degrees Fahrenheit.
- Slice bread into thin slices, about ¼ inch thick. Brush top side with butter and sprinkle generous amount of sugar, about 1 teaspoon depending on how long the slice is. Bake on a sheet pan for 8 minutes or until crisp.
- Remove from the oven and flip over bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8-10 minutes or until lightly golden brown. Remove and cool.
Watch how to make this:
When I used to dine at the Corner Bakery Cafe, I always made sure to purchase a bag of their sweet raisin crisps before I left. Crispy with a slight chewiness, these raisin crisps were sweet but not overly so with large sugar crystals coating both sides. Turns out, it's not that hard to make yourself! Here's a copycat recipe for Corner Bakery's sweet crisps made with homemade raisin walnut bread.
- Bread flour: With a higher protein content than all-purpose flour, bread flour is the preferred flour for this recipe. The higher protein content results in a lighter, airier texture with a moist tender crumb.
- Active dry yeast: Although the recipe calls for active dry yeast, you can use instant yeast instead. Skip step 1 and instead combine all of the ingredients together, kneading the dough until smooth and elastic.
- Raisins: The dried fruit adds a sweet element to the bread. If you're not a fan of raisins, you can use dried cranberries instead.
- Walnuts: The buttery nuts add texture and another layer of flavor to the bread. However, you can substitute them with another nut such as pecans, or omit them completely.
- Demerara sugar: This raw cane sugar with large, golden brown crystals has a unique taste similar to brown sugar. Since it has large coarse crystals, it doesn't melt when baked and adds a pleasant crunch and texture to the sweet crisps.
How to Make Corner Bakery's Sweet Crisps
Step 1: Make the bread
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 walnuts 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 it into a loaf, loosely cover it with plastic wrap, and let it 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 if it starts to get too dark.
Step 2: Bake sweet crisps
The bread alone was delicious; I actually saved a couple of slices just to enjoy it as is. Spread a little butter and jam with a nice cup of tea and you have yourself one delightful breakfast. But we're not here just to make bread. We must take it a step further and make those Corner Bakery's sweet crisps. Brush one side with melted butter and sprinkle a generous amount of demerara sugar or any type of 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. They can be stored at room temperature for at least a week, if they last that long.
Can I use store-bought bread to make the crisps?
I always believe homemade bread tastes the best but if you can find a good quality raisin walnut bread, go for it! You can also experiment and try other loaves to turn into crisps.
How long do these sweet crisps stay good for?
Store the crisps in an airtight container and they should stay good for 5 days.
For more sweet bread inspiration check out this pancake bread!