Cinnamon raisin swirl bread
Directions
- 1Pour 3/4 cup of warm milk into a small bowl.
- 2Microwave the milk for 45 seconds to reach the perfect temperature.
- 3Add 2 1/4 teaspoons of fast-rise yeast to the milk.
- 4Add a tablespoon of sugar to the milk and yeast mixture.
- 5Mix the yeast, milk, and sugar, and let it rest for about 5 minutes.
- 6Add a cup of raisins to a mug.
- 7Add a little vanilla to the raisins.
- 8Cover the raisins with boiling water and let them soak for about 10 minutes.
- 9Add one egg to a large bowl.
- 10Add a teaspoon of salt to the egg.
- 11Add a teaspoon of cinnamon to the egg and salt.
- 12Add 1/4 cup of melted butter (not hot) to the mixture in the large bowl.
- 13Start with one cup of bread flour in the large bowl.
- 14Stir to combine all ingredients in the large bowl.
- 15Add the frothy yeast mixture to the large bowl.
- 16Add the second cup of flour to the mixture.
- 17Add half of the third cup of flour to the mixture.
- 18Flour your mat and sprinkle a little flour on top of the dough.
- 19Knead the dough a couple of times.
- 20Drain the raisins and squeeze them dry.
- 21Add the soaked raisins to the dough and continue to knead for 5-8 minutes, adding flour if the dough gets sticky.
- 22Grease a warm bowl with butter and place the dough inside.
- 23Cover the bowl and set aside for 1 to 1.5 hours until the dough doubles in size.
- 24Roll out the dough into a rectangle shape.
- 25In a small bowl, combine 2 tablespoons of brown sugar, 1 teaspoon of flour, and 2 teaspoons of cinnamon.
- 26Brush the top of the dough with a little water to help the cinnamon and sugar stick.
- 27Spread the cinnamon sugar mixture evenly over the top of the dough.
- 28Butter a loaf pan.
- 29From the shorter side, roll the dough tightly, pinching and tucking in the sides and the seam at the bottom.
- 30Place the rolled dough into the loaf pan.
- 31Cover the loaf pan with plastic wrap and let it rest for about 45 minutes until it fills out the pan.
- 32Bake in the oven at 350 degrees Fahrenheit for about 30-40 minutes.
- 33Remove from the oven, place on a cooling rack, and top with a little butter.
- 34Slice and serve.
Ingredients
- 0.75 cup Warm milk
- 2.25 teaspoons Fast-rise yeast
- 1 tablespoon Sugar
- 1 cup Raisins
- Vanilla
- Boiling water
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.25 cup Melted butter
- 3 cups Bread flour
- 2 tablespoons Brown sugar
- 1 teaspoon Flour
- 2 teaspoons Cinnamon
- Water
Equipment
Small bowlLarge bowlSpatulaMugKettleLoaf panCooling rackRolling pinMixing spoonPlastic wrap
Tips
- You can use up to a fourth of a cup of sugar if you want it sweeter.
- For soaking raisins, alternatives to hot water and vanilla are spiced rum, apple juice, or vanilla chai tea.
- If you use all-purpose flour, you might need a little more flour than if you use bread flour.
- Washing the bowl with hot water helps the dough rise.
- Sprinkling flour in the cinnamon sugar mixture helps the swirl not to separate when it bakes.
- Pinching and tucking the sides and the seam at the bottom while rolling prevents separation during baking.
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