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How to Plump Raisins for Baking

Raisins are a delicious addition to breads, pastries, and other baked goods because they add little bites of intense sweet flavor. Since they tend to be dried and very chewy when you buy them, it’s a good idea to plump them ahead of time so they stay juicy while baking. Here’s how:

To plump raisins for baking, place them in a bowl and pour over boiling water. Let sit for 5-10 minutes, drain, and use. If you want to add additional flavor, soak them in hot juice or hot water mixed with bourbon or rum.

We love using a soaking liquid that complements the other flavors in the recipe. This technique also makes the raisins easier to chop without sticking to the knife.

  • Carol Cripps

    I like soaking raisins (or currants) in tea for scones or other tea breads, even Irish soda bread. The tea compliments the flavour of the fruit, making it seem deeper and more intense. Just pour some, hot from the pot. over the raisins in a bowl and soak for about 10 minutes. As well as making the raisins taste better, soaking them helps prevent the bread from drying out, as the raisins would normally absorb liquid from the batter as it bakes.