Cinnamon Curl Raisin Bread
36 servings
240 minutes
Raisin bread with a cinnamon swirl is a fragrant embodiment of comfort and warmth in European cuisine. Its history is rooted in traditional home baking, where each loaf is infused with love and craftsmanship. The soft and airy dough, enriched with butter and milk, hides sweet notes of raisins, while the delicate cinnamon swirls add a spicy touch. This bread is perfect for morning coffee or as a base for delightful desserts. It combines tenderness and richness of flavors, with each slice awakening memories of family gatherings. The toasted crust and caramelized brown sugar make it irresistible. Such a treat will adorn the festive table and be a cozy addition to everyday tea time.
1
Mix flour and yeast in the bowl of an electric mixer with a hook attachment. Add 1 liter of milk (its temperature should be 20–24 degrees), softened butter, sugar, 4 eggs, and salt. Knead on low speed for 4 minutes. In the last minute of mixing, add raisins, and in the last 30 seconds — 21 grams of cinnamon. The dough should remain quite soft.
- Wheat flour: 1.81 kg
- Dry yeast: 14 g
- Milk: 1058 ml
- Butter: 163 g
- Sugar: 163 g
- Chicken egg: 6 pieces
- Salt: 43 g
- Raisins: 340 g
- Ground cinnamon: 49 g
2
Let the dough go through the bulk fermentation stage until it doubles in size (about 1 hour).
3
Gently fold the dough in half and softly knead.
4
Divide the dough into pieces weighing 567 grams and shape them into an elongated form.
5
Cover and let rest for 15-20 minutes. Lightly grease 907-gram bread pans. Combine brown sugar and remaining cinnamon.
- Brown sugar: 227 g
- Ground cinnamon: 49 g
6
Roll the dough into rectangles measuring 20×30 cm. Lightly brush with an egg wash (made by mixing 2 eggs and 58 ml of milk with a pinch of salt). Evenly sprinkle the surfaces of the loaves with brown sugar mixed with the remaining cinnamon (about 28 grams of mixture per loaf). Keeping your palms open parallel to the table and pressing evenly, roll the loaves along the long side into smooth, even cylinders.
- Chicken egg: 6 pieces
- Milk: 1058 ml
- Salt: 43 g
- Brown sugar: 227 g
- Ground cinnamon: 49 g
7
Place the dough seam side down in a greased bread pan. It will spring back and fit snugly. Lightly brush it with an egg wash.
- Chicken egg: 6 pieces
8
Cover and let it rest for 1.5–2 hours.
9
Carefully brush again with egg wash. Bake in a preheated oven at 191 degrees until the crust is brown and the sides spring back when pressed (25-30 minutes).
- Chicken egg: 6 pieces
10
Remove the bread from the mold and let it cool completely on a rack.
