Recipes for baked goods that include raisins typically call for reduced amounts of sugar, honey or other sweeteners. If you use raisins in baking, you may notice that your finished product seems dry, or that the bits of raisin seem leathery and tough. Although overbaking can cause dryness, raisins draw moisture out of the dough as they naturally rehydrate during baking, which can cause baked goods to dry out. "Plump" your raisins before you add them to improve your baking results.
Grapes to Raisins
Most raisins available in the United States are made from Thompson seedless grapes, the typical white grapes you can also buy fresh in the produce aisle. Dark raisins are Thompson grapes that have been dried naturally in the sun with no additives, the Favorite Brand Name Recipes website explains. Golden raisins are the same type of Thompson grapes, but mechanically dried with sulfur dioxide added to keep them from turning brown. The moisture content of finished raisins is reduced to a consistent level before they are packaged.
Dry Raisins
Some recipes tell you to stir raisins into the dry ingredients. In this method, the wrinkles of the moist raisins become coated with flour and other dry ingredients. This dry-bake method is used for batter-type breads, muffins and cakes, because it helps the raisins remain suspended in the batter during baking instead of settling to the bottom of the pan.
Plumped Raisins
Rehydrate raisins before you add them to your dough or batter by soaking them in liquid. Also known as "plumping," you can simply place raisins in a bowl and pour in enough hot or boiling water to cover them. Allow them to sit for about five minutes, then drain off the liquid. Use other liquids, such as fruit juice or brandy, to add flavor to your plumped raisins. If you use liquid other than water, soak the raisins in the liquid at room temperature for three hours or longer, or overnight. Many cooks always plump raisins before baking with them, including with the dry-bake method. After soaking and draining, pat off excess liquid with paper towels and toss the plumped raisins in the dry ingredients to coat them, making sure to separate the individual raisins so they don't form clumps.
Raisin Storage
Once you open a package of raisins and expose them to air, the unused portion can dry out and become leathery. Raisins will keep for up to a year if you store them in an airtight container in the refrigerator.
References
- Favorite Brand Name Recipes; Raisin; 2006
- "Betty Crocker's Cookbook"; Special Helps and Tips; 1979
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