Cinnamon Raisin Bread
A soft, buttery yeast bread filled with plump raisins and a sweet cinnamon swirl. It is delicious sliced plain, toasted, or used for French toast and bread pudding.
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Ingredients
- 198 g Raisins
- Water (Boiling water, enough to cover the raisins by about 1 cm (1/2 inch); most is drained before use.)
- 298 g Whole milk (Plus 1 tablespoon for brushing the dough during shaping and sealing.)
- 70 g Butter (Melted, for the dough.)
- 9 g Salt (For the dough.)
- 43 g Sugar (For the dough.)
- 1 tsp Ground cinnamon (For the dough.)
- 454 g Bread flour (For the dough.)
- 7 g Instant or active dry yeast
- 2 tbsp Bread flour (For the cinnamon swirl.)
- 2 tbsp Sugar (For the cinnamon swirl.)
- 4 tsp Ground cinnamon (For the cinnamon swirl.)
- Salt (A pinch, for the cinnamon swirl.)
- 3 tbsp Whole milk (For brushing the dough before adding the swirl and sealing the final edge.)
- 2 tbsp Butter (Melted; brush over the hot loaf immediately after baking.)
- Pan spray or neutral oil (For coating the dough and pan as directed.)
Steps
- 1
Place the raisins in a heat-proof bowl. Pour boiling water over them until they are covered by about 1 cm (1/2 inch). Let them soak for 10–15 minutes, until their color lightens slightly and the water level has dropped.
- 2
Drain the raisins thoroughly. Spread them over several layers of paper towel or a lint-free tea towel and blot them dry. Set aside while preparing the dough.
- 3
Heat the 298 g whole milk in a microwave-safe bowl or saucepan until steaming but not boiling.
- 4
Pour the hot milk into the bowl of a stand mixer and add the 70 g melted butter. Whisk until combined, then allow the mixture to cool slightly so it is warm rather than hot.
- 5
Add the dough sugar, dough salt, and 1 teaspoon cinnamon to the milk mixture. Whisk well to distribute the seasonings.
- 6
Add all 454 g bread flour on top of the liquid, then place the yeast on top of the flour. Keeping the yeast away from the concentrated salt and cinnamon at first helps prevent premature contact.
- 7
Fit the mixer with a dough hook and mix on low speed for about 1 minute, just until all the flour is incorporated.
- 8
Increase the speed to medium-low and knead for about 10 minutes, until the dough is smooth, springy, and very stretchy.
- 9
Add the drained raisins and mix on low speed for 2 minutes. Some raisins may remain loose rather than being fully incorporated at this stage.
- 10
Transfer the dough and any loose raisins to a clean counter. Knead by folding the dough over itself and pressing it out repeatedly until the raisins are distributed as evenly as possible.
- 11
Shape the dough into a smooth ball by rounding it on the counter and using friction to pull the outer surface taut.
- 12
Return the dough to the mixer bowl. Lightly coat it with pan spray or a thin film of oil, cover the bowl, and let the dough rise in a warm, draft-free place until doubled in size, about 2 1/2 hours.
- 13
Whisk together the swirl flour, swirl sugar, 4 teaspoons cinnamon, and a pinch of salt in a small bowl.
- 14
Gently press the gases out of the risen dough. Roll it into a long, narrow rectangle approximately 20 × 60 cm.
- 15
Brush the surface generously with the 3 tablespoons milk. Sprinkle the cinnamon mixture evenly over the entire rectangle, then use clean hands to spread it from edge to edge and press it into the milk so it adheres.
- 16
Starting at one short end, roll the dough tightly into a log. Pull back slightly every couple of turns to maintain tension. When you reach the final approximately 5 cm, brush that portion with additional milk, pinch the seam closed, and place the log seam-side down.
- 17
Bend the log like a slinky, with both ends pointing downward, and fit it into a 22 × 12 cm loaf pan. Press it down firmly to even out the dough.
- 18
Lightly coat the dough with pan spray, cover the pan, and let the loaf rise again for about 1–1 1/2 hours, until it rises approximately 2 cm above the edge of the pan.
- 19
About 20 minutes before baking, preheat the oven to 180°C (350°F). Bake the loaf on the middle rack for about 45 minutes, until the internal temperature reaches 93°C (200°F). If the top browns too quickly, tent it loosely with foil; the moist raisins and cinnamon swirl can make this loaf require the full baking time.
- 20
Immediately transfer the baked loaf to a rack and brush the top liberally with the 2 tablespoons melted butter. Turn the loaf out of the pan and cool for at least 1 hour before slicing; cooling completely gives the cleanest slices.
- 21
Serve plain, toasted, or as a base for French toast or bread pudding. Store cooled leftovers well covered at room temperature for up to 5 days, or slice and freeze for longer storage.
Notes
The recipe text lists 298 g whole milk plus 1 tablespoon, and separately lists 3 tablespoons whole milk for brushing; use the additional milk as needed during shaping. Cool the loaf before slicing for the best texture. Store covered at room temperature for up to 5 days, or freeze sliced.
Nutrition per serving
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