Raisin Loaf with Orange Liqueur
A soft, fluffy white bread studded with plump raisins that have been soaked in Cointreau orange liqueur for extra depth of flavor. The tangzhong method ensures an incredibly tender crumb.
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This recipe uses the Japanese tangzhong method, where a portion of the flour is cooked with liquid into a thick paste. This hydration technique creates an exceptionally soft, moist bread that stays fresh longer. The raisins are soaked in Cointreau and hot water to plump them up and add a subtle orange note that pairs beautifully with the sweet dough.
Ingredients
bread flour
250g (2 cups)
tangzhong (flour paste)
70g (about 1/3 cup)
egg
1 large (50g)
milk
30ml (2 tablespoons)
granulated sugar
40g (3 tablespoons)
instant dry yeast
3g (1 teaspoon)
salt
5g (1 teaspoon)
unsalted butter, softened
30g (2 tablespoons)
ice cold water
80-100ml as needed
raisins (red and green)
40g (1/4 cup)
Cointreau or other orange liqueur
15ml (1 tablespoon)
hot water
enough to cover raisins
Instructions
1
Soak the raisins
Place raisins in a small bowl. Pour Cointreau over them, then add just enough hot water to cover. Let sit for at least 30 minutes, then drain well.
2
Make the tangzhong
If not using pre-made tangzhong, combine 20g bread flour with 100ml water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a paste. Let cool to room temperature.
3
Mix the dough
In a large bowl, combine bread flour, sugar, yeast, and salt. Add the egg, milk, tangzhong, and most of the cold water. Mix until a shaggy dough forms, adding remaining water as needed. Knead for 10 minutes until smooth and elastic.
4
Add butter and incorporate raisins
Flatten the dough, add softened butter, and knead until fully absorbed. Drain the soaked raisins and gently fold them into the dough until evenly distributed.
5
First rise
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 60-90 minutes.
6
Shape and second rise
Punch down dough and shape into a loaf. Place in a greased 9x5 inch loaf pan. Cover and let rise until the dough crowns about 1 inch above the pan, about 45 minutes.
7
Bake
Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Remove from pan and cool completely on a wire rack before slicing.
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