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Cinnamon Swirl Bread

KEY TOOLS/EQUIPMENT

  • Oven - Preheat
  • Stand Mixer with Dough Hook
  • Digital Kitchen Scale
  • Small Blass bowl
  • Large Glass Bowl - Lightly greased
  • 8 1/2" x 4 1/2" Loaf Pan - Lightly greased

 

CINNAMON SWIRL BREAD

  • Servings: 4
  • Preparation Time: 40M
  • Cooking Time: 45M - 50M
  • Total Time: 3H40M
  • Difficulty: Easy

 

INGREDIENTS 

DOUGH:

  • 12¾ oz all purpose flour
  • 1⅝ oz potato flour or rice flour
  • 1¼ oz nonfat dry milk powder
  • 2 oz unsalted butter, cut into small pieces
  • 2½ tsps instant or rapid rise yeast
  • 8 oz water, room temperature
  • 1 large egg
  • 1¼ tsps salt
  • 1¼ oz sugar
  • 1 tsp ground cinnamon

FILLING:

  • 2 tsps cinnamon
  • 2 oz sugar
  • 1 oz unsalted butter
  • 2 tsps all purpose-flour
  • 4 oz golden raisins
  • ½ tsp vanilla extract

EGG WASH

  • 1 large egg, slightly beaten
  • 1 TBS water
  • Pinch of salt

 

DIRECTIONS:

STEP 1:

DOUGH: In the stand mixer bowl whisk all-purpose flour, potato flour, milk powder, butter, yeast and ground cinnamon. In a small bowl, whisk water, egg, salt and sugar until all solids are dissolved.

STEP 2:

Set stand mixer on LOW speed, add water mixture slowly to flour mixture. Mix for about 2 MINUTES or until cohesive dough starts to form and no dry flour remains. Cover with plastic wrap and let rest for 15 MINUTES.

STEP 3:

Continue to knead for an additional 5 to 7 MINUTES or until dough is smooth and elastic. Transfer to dough to a lightly greased large bowl, cover with plastic wrap and let rise for 1½ HOURS or until doubled its size.

STEP 4:

Press down on dough to deflate. Transfer dough to lightly floured counter and shape into a long, thin rectangle about 16” x 8”.

 STEP 5:

FILLING: Combine cinnamon, sugar, butter, flour, raisins and vanilla in a food processor or blender, processing until fruit is chopped.

STEP 6:

Brush the dough with the egg wash and spread the filling onto the dough. From the short edge, roll the dough the dough into a log. Pinch both ends and side seams closed. Put into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover with plastic wrap and let rise for about 1 HOUR at room temperature or until the dough rises 1” above the rim of the pan.

STEP 7:

Towards the end of the rising time, preheat oven to 350°F. Brush the loaf with the remaining egg wash.

STEP 8:

Bake the bread for 45 MINUTES at 350°F. Tent the loaf lightly with aluminum foil for the last 15 MINUTES if it appears to be browning too quickly.

STEP 9:

Remove loaf from the oven, transfer to a wire rack. Let rest for 5 MINUTES then remove loaf from the pan.

SERVE. 

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