Today we have another delicious popcorn recipe for you: This time it will make hobby bakers and bread lovers happy: The popcorn raisin bread is our creation of the week!



  • 1 tbsp butter
  • 3 tbsp sugar
  • 100g fresh popcorn
For the dough
  • 750 grams of wheat flour
  • 1 tsp salt
  • 50 grams of sugar
  • 1 packet of dry yeast
  • 250 ml lukewarm milk
  • 3 eggs
  • 100 grams of warm butter
  • 100 grams of raisins


The popcorn corn as usual use your popcorn loop to make popcorn, but without sugar and salt.

Melt the butter in a pan, melt the sugar in it while stirring and let it caramelize. Add the popcorn and mix well with the caramel. Let cool down.

For the dough, sift the flour into a large mixing bowl and mix in the salt. Make a well in the middle, add sugar and yeast. Pour half of the lukewarm milk over it and mix with a little flour to form a dough. Cover the dough and let it rise in a warm place for about 15 minutes.

Then add the remaining lukewarm milk, eggs and butter, mix well and knead for 15 minutes to form a smooth, pliable dough. Place the dumpling back in the bowl and let it rise, covered, for 30 minutes. Grease a loaf tin and preheat the oven to 200 degrees top/bottom heat. Knead in the raisins and 50 g of the prepared popcorn. Place the dough in the loaf tin and let it rise covered for another 30 minutes. Place a bowl of hot water in the preheated oven and slide the loaf pan into it. Bake at 200 degrees for about 45 minutes. Leave the finished raisin bread to cool in the tin for about 5 minutes before placing it on a wire rack. Sprinkle with the remaining popcorn.

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