Homemade Raisin Cinnamon Swirl Bread
I like raisin cinnamon swirl bread a lot, but I had never made it before. I enjoy eating it as a snack or for breakfast, along with a cup of warm coffee. The sweetness of the raisins adds a very bright taste to the bread. I love fresh, homemade baked goods. One thing is for sure, the smell of baking bread is marvelous. It makes my house smell wonderful.
My first attempt at making this bread at home turned out well! My husband and I both loved it. The texture was soft and a little bit chewy on the inside. The inspiration behind this bread was from the raisin buns that I baked a few weeks ago. With the approaching fall season, I've been motivated to bake more bread.
To make bread or buns, you must begin by preparing a yeast mixture. I would recommend using active dry yeast because it worked tremendously well for me. However, you are welcome to use instant yeast, instead. The difference is that active yeast needs to be dissolved in lukewarm water or milk, whereas instant yeast can be mixed straight into the dough. Both are useful for making bread.
For this recipe, I used California raisins, but you can use any type.
Prep Time: 1 to 2 hours (including resting time)
Total Time: 2 to 3 hours
Makes: 2 loaves
For the yeast mixture:
- 1/4 cup warm water
- 1 1/2 tablespoons active dry yeast
- 1 1/2 tablespoons sugar
For the dough:
- 1 large egg plus egg yolk, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons salt
- 3 1/2 cups bread flour
- 1 cup warm milk
- 1/2 to 1 cup raisins
For the filling:
- 1 cup dark brown sugar
- 5 tablespoons butter, melted
- 2 tablespoons ground cinnamon
- In a small bowl, combine the water, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
- In another small bowl, lightly beat the egg and egg yolk. Set aside.
- Combine the flour, salt in the bowl of a standing mixer. In a lower speed add the yeast mixture, milk, and egg. Increase the speed and mix until the dough comes together. If the dough is sticky, add 1 tablespoon of flour at a time.
- Add butter to the mixture. Continue stirring until all well-combined. Lastly, add the raisins and mix at a lower speed for about 2 to 3 minutes.
- Transfer the mixture onto a baking mat to shape the dough into a ball.
- Transfer the dough into a greased bowl. Let it stand in a warm place for an hour.
- Place dough on a baking mat to deflate. Pat dough to a square shape using your hands. Then, start rolling the dough.
- Brush the dough surface with melted butter then sprinkle with brown sugar and cinnamon. Spread the filling evenly using a spatula or your hands.
- Roll the dough tightly starting from the top to bottom. Tuck in the edges underneath the dough.
- Transfer the dough into a greased loaf pan and let it rest for about 15 to 20 minutes.
- In the meantime, heat the oven at 375ºF.
- Bake for 45 minutes or until deep golden-brown.
- Cool it on a wire rack. Brush top with melted butter and honey. Let it cool completely before slicing.
Photo Tutorial: Baking, Rolling, Shaping & Cooling
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© 2018 Liza