Cinnamon Swirl Milk Bread with Raisins
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5
3 reviews
Excellent
Cinnamon Swirl Milk Bread with Raisins
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Perfect as a snack or breakfast, you’ll love this Cinnamon Raisin Swirl Milk Bread. A little different than the typical cinnamon raisin bread, this milk bread version of cinnamon raisin has a subtle cinnamon flavour mixed in throughout.
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Ingredients
For the tangzhong:
- 3 tbsp flour
- 6 tbsp milk
For the five spice scallion milk bread:
- ½ cup milk warmed to 30 to 40C
- 7 grams active dry yeast 1 packet
- 320 grams all-purpose flour 2½ cup (*plus 2 tbsp
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp kosher salt
- 2 egg room temperature, one for the dough, one for the egg wash
- ½ cup raisins
- 4 tbsp butter room temperature
- 1½ tbsp ground cinnamon
Instructions
- To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
- At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
- Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.
- While the yeast is blooming, prep the dough by combining flour, sugar (white and brown), and salt in your mixer bowl.
- When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes.
- Add in the raisins.
- Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.
- When done, remove the dough from the mixer bowl divide it in half.
- Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.
- To the other half, add the cinnamon powder and knead it in or combine it with the mixer. I prefer using the mixer for this instead of hand kneading the cinnamon in. Once combined with the cinnamon, place the dough ball into a greased bowl and cover with plastic or a tea towel.
- Allow to proof for 1 to 2 hours or until the dough has doubled.
- While the dough is rising, prepare your loaf pan by spraying it with some non-stick and lining with parchment.
- Once doubled, transfer the two dough balls one at a time to a lightly floured work surface.
- Roll the doughs out to around 8.5 inches x 14 inches, as close to a rectangle as possible. Positioning the dough with the 8.5 inch width facing you.
- Lightly wet your hands and lightly run your hands over the plain dough.
- Take the cinnamon dough that was rolled out and layer it on top of the plain one. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.
- Carefully roll the dough into a little log by rolling from the top down or bottom up.
- Once rolled, place the loaf seam side down in the loaf pan. Cover and let rise for 1 hour.
- Heat over to 350°F.
- Beat an egg and brush the egg over the risen loaf.
- Bake the loaf for 50 to 55 minutes on the low rack of your oven.
- When done, let cool before slicing and enjoying!
Equipments used:
Notes
- *If your dough isn't coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.*
- If your yeast isn’t rising, add in 1 tsp of sugar and give it 5 more minutes. If it is still not bubbly or rising then your yeast is dead and you’ll need new yeast.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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