• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
×

Home » Recipes » Bread

Corner Bakery's Sweet Crisps

Published: May 18, 2012

Sharing is caring!

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.

corner bakery's sweet crisps
corner bakery's sweet crisps
corner bakery's sweet crisps
Print Recipe
5 from 1 vote

Corner Bakery's Sweet Crisps

20 raisin crisps
Total Time3 hrs
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bread
Author: Cherry on My Sundae

Ingredients

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)

Instructions

  • 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.

**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 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!

knead the dough until smooth

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.

punch down the dough

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.

baked bread

The bread alone was delicious; I actually saved a couple of slices just to enjoy 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.

slice bread and toast with butter and 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.

corner bakery's sweet crisps

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.

corner bakery's sweet crisps

For more sweet bread inspiration check out this pancake bread!


Sharing is caring!

More Bread

  • Earl Grey Bread Pudding with Blueberries
  • Poppy Seed Streusel Bread
  • Kouign-Amann with Citrus Marmalade
  • Chocolate Cherry Pistachio Challah Rolls

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Unknown

    May 29, 2012 at 11:02 pm

    Thank you, thank you, thank you!! I have been trying to duplicate the Corner Bakery's crisps ever since visiting the restaurant in Chicago. I have come close...but have not been entirely successful. I cannot wait to try your method.

    Reply
  2. Anonymous

    September 21, 2012 at 8:45 pm

    Thank you SO much! I used to live in DC and always had these readily available but since i moved to Wisconsin i have been missing these terribly!

    Reply
  3. Anonymous

    September 25, 2012 at 4:25 am

    When my friend went Chicago, she brought back a bag of these and a mission for me: duplicate them. Now, with your recipe, my mission just became a little easier! I hope they turn out!

    Reply
  4. Anonymous

    December 02, 2012 at 2:50 pm

    HOw do you think this recipe would work using the Mark Bittman "no knead" recipe for bread? It seems like it would be adaptable...

    Reply
    • Christine Ma

      January 18, 2013 at 5:34 am

      I also think it would work!

      Reply
    • Nancy

      October 21, 2022 at 5:13 pm

      I do no knead cranberry walnut bread and, I think, just as good. Would just like to make smaller and narrower!

      Reply
  5. Anonymous

    December 04, 2012 at 11:33 pm

    I make these crisps using the 3 cups whole wheat and 1+ cups of ap. I usually make two smaller rustic loaves (long and skinny) because I find it easier to slice the bread very thin without it breaking. I bake at 375 for 30+ minutes until internal temperature is 190 degrees.

    I brush the slices with melted butter and sprinkle coarse sugar crystals I order from King Arthur before I toast them in the oven.

    They turn out wonderful!

    Reply
  6. Anonymous

    February 23, 2013 at 1:27 am

    I am so excited; I was in DC and found these, by chance I googled them; can't wait to make my own. I bought 3 bags of the delightful treats.

    Reply
  7. Anonymous

    March 04, 2013 at 5:17 pm

    I am so glad I found this! Just what I was looking for today.

    Reply
  8. Anonymous

    May 20, 2013 at 3:13 am

    OMG, YOU WERE SO RIGHT!!!! THIS IS AMAIZING, LOVE THEM!!!!

    Reply
  9. Jocelyn

    June 18, 2013 at 8:24 pm

    Delicious! Boy was that a lot of work, but yummy!

    I baked the bread at 375 for 35 minutes. I don't have an internal thermometer and "hollow tap" makes no sense to me. Came out great, pretty golden brown color, not super crusty.

    I subbed vegetable oil for canola (didn't have any) and used whole wheat flour. I also used half golden raisins and half regular for the color. You can also use a food processor to cut up the pecans.

    Reply
    • Christine Ma

      July 12, 2013 at 5:17 am

      Its a lot of work but its so worth it!

      Reply
  10. Cecelia

    December 19, 2013 at 5:43 pm

    I so want to make these. Can the dough be made using a bread machine.

    Reply
    • cma0425

      December 20, 2013 at 1:10 am

      Absolutely!

      Reply
  11. oaj2005

    January 15, 2015 at 9:03 pm

    While heating oven, put a rimed cookie sheet on a lower rack. When you put bread in the over, toss a handfull of ice cubes on the tray. This generates steam for the beginning of the bake and lets the bread rise higher by not letting the top crust dry out so fast

    Reply
    • cma0425

      January 16, 2015 at 12:22 am

      I heard of this technique - I will definitely try this next time. Thanks for the tip!

      Reply
  12. A. Berry

    July 27, 2016 at 8:16 pm

    3,395 calories?? really??

    Reply
    • cma0425

      July 28, 2016 at 2:32 pm

      That's the calories for the entire loaf of bread

      Reply
  13. Sache

    February 02, 2017 at 6:14 pm

    This is a little off topic and I hope you will forgive: I found your recipe while "googling" bread crisps because of two quick-bread fails I had recently. One was banana bread that called for both baking soda and baking powder and I forgot to add the soda; then, after that, in a different recipe using oranges & dates (from my mom's 1940's cookbook), I used Crisco (the formula has changed since my mom's day) instead of butter----both of these "fails" produced a dry and crumbly bread. I froze the loaves and sliced each very thin and then dried the slices in the oven at about 225 degrees, for a long time. The slices held together, sweetened with the drying and crisped up, producing a wonderful crisp that was great for dipping in coffee or tea. Mine was by accident---yours on purpose, but what a great way to salvage my mistakes. It also led me to your wonderful recipe!

    Reply
    • cma0425

      February 03, 2017 at 3:23 pm

      Wow what a great way to salvage a mistake! Thanks for sharing, I'm going to keep that in mind and try it the next time I make a mistake on a bread!

      Reply
  14. Rebecca

    February 24, 2018 at 12:30 am

    How many calories in each slice

    Reply
    • cma0425

      February 24, 2018 at 5:56 pm

      Hi Rebecca, there are approximately 169 calories in each slice.

      Reply
  15. vic

    May 08, 2019 at 1:11 am

    How will it taste, if I leave the walnuts out?

    Reply
    • Cherry on My Sundae

      May 08, 2019 at 5:12 pm

      It would still be great!

      Reply
  16. TOMMIE COLMERAUER

    May 23, 2019 at 4:22 pm

    CAN I ORDER THE RAISIN PECAN SWEET CRISPS. MY DAUGHTER BROUGHT ME SOME FROM A TRIP TO CHICAGO AND I LOVE THEM. IF I CANNOT ORDER THEM FROM YOU CAN YOU TELL ME WHERE I MIGHT BE ABLE TO GET THEM.
    THANK YOU.
    TOMMIE COLMERAUER

    Reply
    • Cherry on My Sundae

      May 23, 2019 at 10:14 pm

      You can buy them from Corner Bakery!

      Reply
  17. Amy

    August 16, 2019 at 9:56 pm

    I used a pre-sliced raisin walnut bread from my local supermarket. Toasted for 9 minutes on each side. SO DELICIOUS! Takes exactly like the Corner Bakery crisps. I'm in love.

    Reply
    • Cherry on My Sundae

      August 17, 2019 at 5:50 pm

      So glad you liked it! Definitely going to go that shortcut route when I'm not in the mood to bake a whole loaf next time

      Reply
  18. betty

    June 10, 2020 at 2:26 pm

    do you know why mine turned soft after about an hour? they were crisp at first but then i dont know what happened to make them lose their crispness.

    Reply
    • Cherry on My Sundae

      June 10, 2020 at 2:55 pm

      Hm, that is so strange! Did you, by any chance, cover them while they were still warm? The only thing I can think of is that steam made them soft. My other suggestion is to try baking them at a lower temperature for longer ie 300 degrees F for 15 minutes on each side or until golden brown.

      Reply
      • betty

        June 10, 2020 at 6:04 pm

        thank you for responding. i will try the lower temp. Im so excited about these.

        Reply
  19. betty

    June 11, 2020 at 1:30 am

    I tried the lower temp and perfection!! thank you so much. these are delicious. I cant stop eating them!

    Reply
    • Cherry on My Sundae

      June 11, 2020 at 3:44 pm

      So glad to hear! Thanks for sharing!

      Reply
  20. Jesse-Gabriel

    November 20, 2020 at 2:22 pm

    Es wäre so toll wenn du das Rezept noch mal aktualisierst und auch in Gramm Angaben einstellen würdest, das wäre großartig!
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin

    Reply
    • Cherry on My Sundae

      November 20, 2020 at 4:29 pm

      Yes I am working on it!

      Reply
  21. Yvonne

    December 06, 2020 at 2:46 pm

    Fantastic recipe! Turned out perfect! Thank you!

    Reply
    • Cherry on My Sundae

      December 06, 2020 at 7:13 pm

      I'm so glad!

      Reply
  22. Marie Nixon

    January 22, 2021 at 11:35 pm

    Hello, I'm wondering if there is a minor mistake in the ingredient list for the Raisin Pecan Bread? The ingredients list walnuts, not pecans! Is that intentional? I do see the pecans as an ingredient for the crisps. Thank you.

    Reply
    • Cherry on My Sundae

      January 23, 2021 at 12:28 am

      Sorry about that! It's actually supposed to be walnuts. I corrected the recipe to read the correct ingredient now.

      Reply
  23. Sugar on My Crisps

    April 23, 2021 at 9:57 pm

    I couldn't stop eating these! They should be called "Crack Crisps"! A must make if you haven't tried this recipe yet. Delicious!

    Reply
    • Cherry on My Sundae

      April 23, 2021 at 10:20 pm

      I'm so glad you enjoyed them!

      Reply
  24. Ann

    May 10, 2021 at 11:04 am

    Hi, can this be baked in a Dutch oven like an artisan bread? Thank you!

    Reply
    • Cherry on My Sundae

      May 10, 2021 at 2:35 pm

      I actually never tried using a Dutch oven but I think you can. I would keep the oven temperature at 425 the entire time and bake the bread covered for 20 minutes, then remove the lid and bake for another 25 minutes or until browned. Let me know if you have any other questions!

      Reply
  25. Janet

    July 18, 2021 at 2:49 pm

    Love the Sweet Raisin Pecan Crisps from Corner Bakery, can’t wait to try this recipe! I’m curious..why not use pecans instead of walnuts in your recipe since the original has pecans? Is it simply a matter of preference?

    Thanks for sharing your recipe!
    Janet

    Reply
    • Cherry on My Sundae

      July 18, 2021 at 4:10 pm

      You know for some reason I just assumed that the original one had walnuts (whoops!). I bet pecans would be amazing in this recipe too though!

      Reply
      • Janet

        July 18, 2021 at 7:02 pm

        I will have to try both and follow up with my analysis.

        Thanks again!

        Reply
  26. Cathy

    December 01, 2022 at 1:06 am

    This came out WONDERFUL thanks so much for the recipe!!!!

    Reply
    • Cherry on My Sundae

      December 01, 2022 at 1:37 am

      I'm so glad!

      Reply

Primary Sidebar

Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

More about me →

Subscribe

Join my email list and get recipes delivered straight to your inbox!


 

 
 

Seasonal Favorites

  • Spicy Chicken Vermicelli Soup
  • Everything Bagel Spice Citrus Salad
  • Italian Farro Stew with Sun-Dried Tomato Gremolata
  • Mediterranean Tuna Salad with Egg

Footer

↑ back to top

  • Pinterest
  • Instagram

Privacy Policy