Cinnamon Raisin Swirl Bread
I have some good news and some bad news. First, the bad.
This girl is home sick with the flu today, and oh. my. gosh. this thing really took the wind out of me. Fever, aches, upset stomach, you name it.
I’m lucky enough to be camping out at my grandparent’s cozy apartment until I feel better, and I’ve got an arsenal of products from the drugstore to (hopefully) help speed up that process.
Now, for the good news: I have an incredibly delicious recipe to share with you all today.
Last week Alysha made a cranberry swirl bread and mentioned that she was on the hunt for a cinnamon raisin swirl bread. I’ve never been a big fan of raisins, but for some reason I couldn’t get it out of my head.
I had all the ingredients on hand, so I found this recipe on The Kitchn and got to work while watching Sarah’s Key on Friday night (a great movie and even better book, by the way!).
Before the bread was even done, I knew it was going to be good based on the smell coming from my oven. So sweet and delicious.
Once the bread was finished and cooled, we dug in. The result was a perfectly moist and slightly sweet bread with a nice ratio of perfectly plump raisins.
Even though the bread was fairly time consuming to make, it was so worth the effort. I snacked on the bread all weekend and had finished the entire loaf by Sunday morning!
- For the bread:
- ½ cup raisins
- 1.5 teaspoons active dry yeast
- ½ cup skim milk
- ⅛ cup unsalted butter, melted
- 2 teaspoons salt
- 2¾ cups all-purpose flour
- For the filling:
- ¼ cup granulated white sugar
- 2¼ teaspoons cinnamon
- 1 large egg beaten with 2 teaspoons warm water
- Put the raisins in a small bowl and cover with hot water. Let plump for at least 10 minutes. Drain and set aside, reserving the water.
- Pour ½ cup of the drained raisin water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. Let sit a few minutes, then stir to fully dissolve the yeast into the water.
- Stir the milk, butter, and salt into the water. Add the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. If the dough is still very sticky (think: bubble gum), add a ¼ cup additional flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
- Toss the raisins with a few tablespoons of flour to absorb any residual moisture. With the mixer on gradually add them to the bowl and continue kneading until they are evenly distributed. (If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
- Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
- Roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it.
- Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, tightly roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down.
- Let the loaf rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
- Brush the top with some of the remaining egg wash. Sprinkle any remaining cinnamon-sugar over the top of the loaf. Bake for 40 minutes until golden brown.
- Remove the loaf from the pan and cool completely on a wire rack before slicing.