This post may contain affiliate links. Please read our disclosure policy.
Soft and fluffy mocha-flavored bread crusted with mocha cookie crust and filled with raisins is the perfect bread to wake up to in the morning or to accompany your afternoon coffee or tea break.
Whenever I travel, I always make sure to stop by the local bakery shops in the area. I have been really into baking bread, cookies, and cakes, for more than 3 years now and sourdough baking for about 2 years now (though my family feels like it’s been 10 years considering the amount of baking I’ve done LOL!). I love getting inspiration from what I’ve seen. The global popularity of Korean pop culture, including K-dramas, K-pop music (my daughter included), and movies, has contributed to an increased interest in Korean cuisine. As people become more curious about Korean culture, they may seek out Korean food experiences, including pastries and baked goods. This Korean mocha raisin bread seems to be a popular one and I see it in almost every Korean bakery shop I’ve visited.
What is Korean mocha raisin bread?
It’s a soft milk bread dough infused with coffee flavor, filled with some juicy plump raisins and then crusted with coffee-flavored cookie crust on top. The concept is similar to roti boy, Mexican concha pan dulce, and po lo bao.
Ingredients and substitutions
1. Bread flour
I use bread flour with protein content of 12.7% (King Arthur’s brand). You can use anything similar
2. Instant coffee
You can use any instant coffee or instant espresso powder if you want stronger flavor
3. Milk
You can use whole milk or low-fat milk. Whole milk gives you richer taste and softer crumbs of course! You can also substitute with non-dairy milk
4. Instant yeast
Instant yeast works best for this recipe. You can also use active dry yeast, but you need to make sure to dissolve it in some warm milk (make sure it’s not too warm or it may kill the yeast) and let it sit until it’s foamy before you mix it with the rest of the ingredients when you prepare the dough
5. Butter
I usually use unsalted butter. If you use salted butter, you can cut down on the salt or omit it if you prefer
6. Sugar
I use granulated sugar. Caster sugar works too
7. Eggs
I use large egg that weighs about 56-58 grams when you weigh it with the shell
8. Raisins
I use dark raisins, but you are welcome to use mix of dark or golden or just golden raisins
9. Salt
I use fine sea salt
Korean Mocha Raisin Bread
Ingredients
- 300 g bread flour (12.7% protein content)
- 8 g instant coffee
- 120 g warm milk plus more as needed
- 50 g egg from 1 large egg
- 5 g salt
- 40 g sugar
- 5 g instant yeast
- 35 g unsalted butter softened
- 60 g raisins
Mocha cookie crust:
- 130 g all-purpose flour
- 30 g unsalted butter softened
- 65 g sugar
- 30 g egg room temperature
- ⅛ tsp salt
- 15 g warm milk
- 5 g instant coffee
Instructions
- Soak the raisin in some warm water for 10 minutes and then drain off the liquid and squeeze out some excess liquid from the raisin. Set aside
- Warm up milk for the dough and for the cookie crust. You can do this on the stove or in the microwave. Just until it's about to come to a simmer, don't let it boil. Remove from the heat and add the instant coffee and stir to dissolve. Set aside about 20 grams for the cookie crust. The rest we will use to make the dough. Let the coffee cool down before adding to the dough as we don't want to kill the yeast
Prepare the dough:
- Put all the ingredients, except for the butter, in a mixing bowl of a stand mixer fitted with a dough hook attachment. Knead on speed 2 for about 3-4 minutes until you get a rough dough.
- Add the butter and continue to knead until the dough is smooth and elastic. The dough should be soft and slightly sticky to the touch. If your dough feels dry, don't be afraid to add more milk, one teaspoon at a time. If you gently stretch a small amount of the dough thinly, it won't break easily.
First proofing:
- Round the dough up and put in a lightly oiled mixing bowl.
- Cover and let it proof until it is doubled in size. This takes about 1 hour at a warm temperature. If it's cooler where you are, it will take longer
Prepare the cookie crust: (can be done the day before)
- While waiting for the dough to do its first proofing, prepare the cookie crust
- Make sure the eggs and butter are at room temperature
- Mash the butter with a spatula. Add sugar and stir to combine. Measure out the amount of egg and add into the butter mixture and continue to stir until it's creamy and combined. Add the coffee you set aside earlier into the mixture. Sift in cake flour, salt, and baking powder. Stir to combine into a sticky cookie dough
- Cover tightly and refrigerate in the fridge for a least 30 minutes. It's easier to work with the dough when it's cold so it won't be too sticky
Shaping:
- Transfer the dough into a lightly floured work surface. Fold the edge of the dough towards the center to deflate the dough.
- Divide into 6 smaller dough of roughly about the same size. Round them up into dough balls. Cover with plastic wrap and let them rest for 10 minutes so it's easier to roll and shape them without much resistance from the gluten
- Work with one dough at a time. Use a rolling pin to roll the dough out into an oval shape, about 4 inches wide. Scatter some raisins on top.
- Roll from the top down, pinching the dough edge to seal as you roll down. Pinch the seam shut to seal it. Repeat with the rest of the dough and raisins
- Get the cookie dough out from the fridge and divide into 6 equal portions.
- Take one dough and roll it flat into an oval shape, similar to the shape of the bread, slightly wider and longer to drape over the top of the bread dough.
- The bottom of the bread doesn't need to be wrapped by the cookie crust. Repeat with the rest of the bread dough and cookie dough
Final proofing:
- Place them on a baking sheet lined with parchment paper, seam side down.
- Cover with damp towel and let them rise again at a warm place for about 45 minutes to 1 hour until they are puffy. When you gently press on the dough, they bounce back slowly and leave some indentations on the dough. The dough should feel light too
Baking:
- 10 minutes before the end of final proofing, preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
- Bake in the middle rack for 15-18 minutes or until the bottom of the bread is golden brown and the cookie crust is crisp. The cookie crust shows some cracks and that's normal and the way it should be
- Remove from the oven and let them cool down on a cooling rack
Serving:
- The bread is best served on the same day. The cookie crust do get softened the next day, but a quick reheat in a toaster oven or air fryer for few minutes will crisp the crust again
Storing:
- The bread can be kept at room temperature in an air-tight container for 3 days. They can be kept frozen for 2 months. Simply thaw in room temperature or overnight in the fridge
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Did you make this Korean mocha raisin bread recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
