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Brown Sugar Raisin Bread

  • Author: Cherie
  • Prep Time: 165 Mins
  • Cook Time: 20 Mins
  • Total Time: 3 hours 5 minutes
  • Yield: 8"x8" Baking Pan (12 Buns) 1x


“Cottony” soft brown sugar raisin buns that are slightly denser in texture.
These buns have a sweeter flavor from the Yudane, and remain soft and moist, even after 3 days!




  • 50g Bread Flour
  • 40g Hot, Boiling Water

Bread Dough

  • 150g Whole Milk, Chilled
  • 15g Japanese Brown Sugar
  • 3g Instant Dry Yeast
  • 10g Unsalted Butter, Chilled
  • 200g Bread Flour
  • 1/4 tsp salt
  • 65g Raisins


  • Milk, for brushing
  • Oats



  1. Make Yudane the day or night before: Place bread flour in a bowl. Add the hot boiling water into bowl and mix well. Cling wrap dough and place in fridge overnight.

Bread Dough

  1. Pour the room temperature milk into inner bread pan of bread machine or mixing bowl.
  2. Add sugar, butter, yeast. Tear Yudane into pieces and add it in, followed by bread flour, salt.
  3. Turn on bread machine to dough kneading mode, or mix the dough with your mixer.
  4. Add in raisin after kneading dough for about 5 mins.
  5. When dough is mixed to window pane stage, roll the dough into a round ball and let proof for about 1 hour. Place a piece of cling wrap or clean damp cloth over the dough to prevent drying.
  6. Punch dough down and divide into 12 portions with a scraper. Roll them into round balls of dough.
  7. Place dough into lined or greased 8″x8″ baking tray. Place cling wrap or cloth over the tray. Proof 2nd time for about 1 hour.
  8. Just before proofing ends, preheat oven to 180C. Brush the top of each bread dough with milk and sprinkle with oats. Bake in preheated oven at 180C for about 20-25 mins.


Recipe adapted with thanks from Chopstick Chronicles

  • Category: Bread
  • Method: Bake

Keywords: Bread