Ingredients
For the Dough
- 1 cup whole milk, warmed to ~110F
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 cup raisins
- 4 1/4 cups bread flour
- 6 tablespoons unsalted butter, softened, plus more for the bowl
For the Filling
- 3 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- A pinch of kosher salt
Prepare the Dough and First Rise
First, plump the raisins by placing them in a bowl and covering them with hot water. Let them soak for about 15 minutes, then drain them thoroughly.
In the bowl of a stand mixer, combine the warm milk, yeast, and both sugars. Let it sit for 5 minutes until it looks slightly foamy.
Add the salt, drained raisins, and the bread flour. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms. Add the softened butter, one tablespoon at a time, waiting until each is incorporated before adding the next.
Increase the speed to medium and knead for ~10-12 minutes. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.
Form the dough into a ball and place it in a large, buttered bowl, turning to coat. Cover tightly with plastic wrap and let it rise in a warm place for ~75-90 minutes, or until it has nearly doubled in size.
Shape the Loaf and Second Rise
Grease a 9×5-inch loaf pan. In a small bowl, mix the brown sugar, cinnamon, and pinch of salt for the filling.
Turn the risen dough out onto a lightly floured surface. Gently press and stretch it into a 9×12-inch rectangle. Brush the surface with the 3 tablespoons of melted butter, leaving a 1/2-inch border along one of the short ends. Sprinkle the cinnamon-sugar mixture evenly over the butter.
Starting from the short end opposite the clean border, roll the dough into a very tight log. Pinch the seam and the ends firmly to seal, then tuck the ends under slightly.
Place the log seam-side down in the prepared loaf pan. Cover it loosely with plastic wrap and let it rise for another ~75-90 minutes, until the dough has crowned about 1 inch above the rim of the pan.
Bake and Cool
About 30 minutes before the second rise is complete, preheat your oven to 350F.
Bake the loaf for ~50-60 minutes. It’s done when the crust is a deep golden brown and the loaf sounds hollow when you tap on the bottom. An instant-read thermometer should register 190F.
Turn the bread out of the pan immediately and let it cool on a wire rack for at least 1 hour before slicing. This is a crucial step; the internal structure of the bread needs to set as it cools, and slicing it too early will result in a gummy texture.
Cinnamon Raisin Swirl Bread
Ingredients
For the Dough
- 1 cup whole milk warmed to ~110F
- 2 1/4 teaspoons 1 packet instant yeast
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 cup raisins
- 4 1/4 cups bread flour
- 6 tablespoons unsalted butter softened, plus more for the bowl
For the Filling
- 3 tablespoons unsalted butter melted
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- A pinch of kosher salt
Instructions
- Place the raisins in a bowl, cover with hot water and soak for 15 minutes, then drain.
- Combine the warm milk, yeast, and both sugars in the bowl of a stand mixer and let sit for 5 minutes until foamy.
- Add the salt, drained raisins, and the bread flour. Mix with the dough hook on low until a shaggy dough forms.
- Add the softened butter one tablespoon at a time, incorporating each addition before adding the next.
- Knead on medium speed for 10-12 minutes until the dough is smooth, elastic and pulls away from the bowl.
- Place the dough in a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 75-90 minutes until doubled.
- Grease a 9×5-inch loaf pan. Mix the brown sugar, cinnamon, and salt for the filling in a small bowl.
- On a floured surface, stretch the dough into a 9×12-inch rectangle. Brush with the melted butter, leaving a 1/2-inch border on one short end.
- Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Roll tightly from the short end (opposite the clean border). Pinch seams and ends to seal.
- Place seam-side down in the prepared pan. Cover loosely and let rise 75-90 minutes until crowned 1 inch above the rim.
- Preheat the oven to 350F.
- Bake for 50-60 minutes until deep golden brown and internal temperature reaches 190F.
- Remove from the pan immediately and cool on a wire rack for at least 1 hour before slicing.
