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Meizan Kitchen

Raisin Sandwich

Enjoy a light breakfast with a slice of soft, chewy and delicious raisin sandwich with a glass of milk. The sandwich can also be filled with pâté, butter, cheese or some other fillings for better flavor and complete nutrition.

Raisin Sandwich


  • Meizan margarine: 10 g
  • Meizan bread flour: 500 g
  • Sugar: 10 g
  • Salt: 2 g
  • Yeast for sweet bread: 8 g
  • Additives for bread: 0.5 g
  • Water: 300 g
  • Cold water: 65 g
  • Raisin: 50 g


Mix bread flour with sugar, salt, yeast, additives, water and cold water. Please note that yeast and salt should be placed in two separate corners in the bowl, not so close with each other, to avoid the inactiveness of the yeast. Mix the dough until it is soft, then add in butter and raisin and mix well. Keep the dough at 28°C and let it rest for 30 minutes.

Take the dough out, divide it into portions of 200 gr, let it rest for another 30 minutes at 30°C. After resting, the dough will be shaped, tighten and molded in sandwich shape. Let it rest the third time at 30°C for 90 minutes.

Warm up the oven at 220°C for 30 minutes before baking. When the rest time is over, put the mold of dough into the oven and bake at 220°C for 20 minutes until the sandwich is well cooked and turns brown.