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Cinnamon Swirl Raisin Bread
Cinnamon Swirl Raisin Bread
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
795 minutes
Irresistible cinnamon sugar brioche loaf with raisins. Perfect for a special breakfast with its tender crumb and overnight rise for easy homemade delight.
Ingredients:
  • For the dough
  • 1/2 cup warm water (about 110°F)
  • 1 tablespoon instant yeast
  • 3 1/4 cups (390g) unbleached all-purpose flour, divided
  • 3 large eggs
  • 1 large egg yolk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 1 1/4 cups raisins
  • For the cinnamon filling
  • 4 teaspoons cinnamon
  • 2 tablespoons milk
  • For the topping
  • 1 egg beaten with 1 tablespoon water (for the egg wash)
Instructions:
  • Prepare the sponge: Using the paddle attachment in a stand mixer on low speed, combine water, yeast, and 1/2 cup of flour until well mixed. Cover the bowl and let it rise at room temperature for 45 minutes, or until the dough is puffy with small bubbles forming.
  • Prepare the dough: In a mixing bowl fitted with the paddle attachment, beat eggs and egg yolk one at a time until fully incorporated. Scrape down the sides of the bowl. Add sugar, salt, and 1 1/2 cups of flour, mix until smooth. Switch to the dough hook attachment and gradually add the remaining 1 1/4 cups of flour on medium-low speed for about 3 minutes. Knead on medium speed for 10 minutes until the dough is smooth and elastic, scraping down the hook as needed.
  • Gradually add the butter, one tablespoon at a time on medium speed using the dough hook. Ensure each addition is fully mixed in before adding more. Remember to scrape down the sides of the bowl occasionally. The dough will become soft and sticky when all the butter is incorporated. This step takes about 4 minutes. Then, add the raisins to the dough and mix until well combined.
  • Chill in the refrigerator overnight for the first rise: Transfer the dough into a clean bowl and shape it into a ball. Cover the dough surface directly with plastic wrap and allow it to rise for 8 to 12 hours.
  • Create a sweet and aromatic cinnamon sugar blend by thoroughly mixing sugar and cinnamon in a small bowl.
  • Prepare the loaf: Grease a 9x5-inch loaf pan with baking spray. On a lightly floured surface, shape the dough into an 8 1/2x6 1/2-inch rectangle. Brush with milk and sprinkle with cinnamon sugar. Roll the dough tightly into a log, pinching the seam. Place in the greased pan seam side down. Cover loosely with a plastic bag, tucking the open end under the pan.
  • Allow the dough to rise: Leave it for approximately 2 hours, or until it becomes puffy and springs back slowly when lightly pressed with a finger, leaving a slight impression. The rising time may vary based on the dough temperature and room environment.
  • Preheat the oven to 400ºF when the dough has 30 minutes left to rise, placing a rack in the middle position.
  • Coat the loaf with egg wash and bake in a preheated 375ºF oven for 35 to 40 minutes until golden brown on top. To check for doneness, transfer the loaf to a cooling rack and insert an instant-read thermometer into the bottom, ensuring it reads about 190ºF. If needed, bake for an additional 5 minutes under loosely placed foil if the loaf is already deep brown.
  • Allow the loaf to cool fully on a rack before slicing. Enjoyed the recipe? Give us a star rating below!

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