Buttery Raisin Bread Knots

Knotty but oh-so-nice! 🌀 Can you resist these golden twists of delight? Find out! #HomemadeGoodness. Indulge in soft, buttery knots with a sweet surprise inside. Irresistible fusion of flavours awaits!

Hello, fellow bakers and bread enthusiasts! Today, I’m thrilled to share a recipe that’s close to my heart and utterly delicious – Buttery Raisin Bread Knots. These bite-sized breads are a delightful mix of buttery, crunchy, caramelized exteriors, and soft, chewy interiors. Trust me; it takes just one bite to fall head over heels for them.

What sets these knots apart is their perfect balance of richness and subtlety. The secret lies in the condensed milk filling, which imparts a lusciousness beautifully complemented by the fruity and slightly bitter notes of caramelized raisins. It’s a decadent treat that doesn’t tip over into opulence.

What’s more, these knots are a breeze to make! You’ll find that the ingredients are everyday staples, likely already nestled in your pantry. Just toss everything into a bowl, knead, and knead some more. The result? A surprisingly simple yet recipe that’s well worth your time.

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Buttery Raisin Bread Knots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Snack
  • Cuisine: Freestyle


Indulge in soft, buttery knots with a sweet surprise inside. Irresistible fusion of flavours awaits!



Units Scale



  • 50 g butter, softened
  • 1 tbsp brown Sugar
  • 2 tbsp condensed milk
  • 1/2 cup raisins


  1. In mixing bowl, combine all the dough ingredients. Knead on a low speed with a dough hook attachment until the dough starts to take shape, around 5 minutes.
  2. Increase the mixer speed and knead for about 15 minutes or until the dough is soft and elastic.
  3. Remove the dough from the bowl, form it into a smooth ball, and place it in a covered bowl to rise.
  4. Allow it to rise in a warm, humid, and draft-free place.
  5. While the dough is rising, make the filling by combining all the filling ingredients together. Put it in the fridge to stiffen up.
  6. After the dough has doubled in size, around 2 hours, roll it out on a floured surface into a roughly 40x50cm rectangle.
  7. Spread the chilled filling evenly on half of the rolled-out dough (lengthwise). Sprinkle the raisins evenly over the filling. Fold the side of the dough with no filling over the other half and press down to remove any air bubbles.
  8. Divide and cut the folded dough into 6 equal pieces, and then further divide each piece in half.
  9. To shape the bread, take one half piece, stretch it out slowly without losing too much filling, and then do the same with the other half. Lay the second half on top of the first.
  10. Stretch both pieces together while twisting in opposite directions with each hand. Once you cannot twist any longer, bring the two ends together and twist again to form a knot.
  11. Place the shaped bread knots on a round baking pan. Leave them to rise again for 45 minutes.
  12. Preheat your oven to 175°C. Bake for 18 to 20 minutes or until fully cooked.
  13. Remove the bread from oven then and brush melted butter on top (optional). Serve.


6 Responses

  1. That filling with the condensed milk sounds tasty. I don’t think I’ve ever used that as a filling before. I do love baking homemade rolls and breads, so I need to try this recipe out ASAP!

  2. chef Mimi says:

    They’re beautiful!

  3. Hannah says:

    Well those look AMAZING! Such a soft, tender crumb, it looks like it would melt in your mouth. Raisins don’t get enough love and I’m so happy to see this!

  4. First, these are beautiful! I think I will make them for our guests at Thanksgiving. Love the filling. But also love the title Knotty but Nice! So clever!

  5. They love so beautiful and totally inviting – I’d gladly steal one or five :) And I’m also a huge fan of condensed milk, so the filling sounds intriguing and tasty!

  6. suituapui says:

    Look lovely! Must be very nice.

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