Imagine a symphony of textures and flavors in your hands. That’s cinnamon raisin bread: a soft, pillowy dough cradling plump, juicy raisins studded with warm, fragrant cinnamon. A dusting of cinnamon sugar adds a touch of rustic charm.
Toast it to crispy perfection for a golden morning treat. Spread it with butter and jam for a comforting afternoon snack.
The sweet smell wafting from a warm oven on a cold day. Sharing slices with loved ones around a cozy table. The simple pleasure of a warm, sweet treat enjoyed anytime, anywhere.
So, indulge in a loaf of cinnamon raisin bread. It’s an experience for your senses, a comfort for your soul, and a taste of pure, wholesome goodness.
Cinnamon Raisin BreadCourse: Breads and Rolls
2 cups all purpose flour
½ cup milk
¼ cup water
3 tablespoons butter
3 tablespoons sugar
1/2 cup raisins
2 tbsp milk powder
1.5 teaspoon instant yeast
1/4 teaspoon salt
For Cinnamon Mixture
1 tablespoon ground cinnamon
1 tablespoons powdered sugar
1 tablespoon butter
½ tablespoon cornstarch
- Wash raisins. Transfer them to a deep bowl. Pour hot water enough to cover the raisins. Drain the water after 5 minutes. Keep the raisins aside.
- In a small bowl add water and microwave for 10 seconds and add 1 tsp sugar and active dry yeast. Mix quickly and let this bowl sit in a warm place for 12-15 minutes and let the yeast get activated.
- In the meanwhile, in a large bowl, add flour, soft butter, salt, milk powder, remaining castor sugar and warm milk.
- Add the activated yeast mixture to the flour mix.
- Knead for 6 to 8 minutes. Add little bit water if needed, dough should be soft. Transfer the dough to an oiled bowl and cover. Keep it for 1 hour.
- Knead again on a floured surface. Add raisins. Grease loaf tin.
- With the help of a rolling pin, roll out into a rectangle, no wider than the loaf pan you are using. Smear with a tablespoon of melted butter. Mix ground cinnamon, cornstarch and powdered sugar. Sprinkle this mix evenly over the butter smeared roll.
- Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes or till the loaf turns golden brown.
- Remove from the oven. Remove from the loaf tins after 10 minutes. Place on the rack and let it cool. Slice and serve.