Cinnamon Raisin Bread

Name: Cinnamon Raisin Bread
Prep time: 2 h 50 min
Cook time: 45 min
Total time: 3 h 35 min
Yield: 1 loaf
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) Smyrna raisins; ¼ cup (60 ml) warm water; 1 tsp (5 ml) sugar; 2 ¼ tsp (11 ml / 8 g) active dry yeast; 1 cup + 1 tbsp (265 ml) milk + a little for brushing; 5 tbsp (75 ml) melted butter; 1 ½ tsp (7.5 ml) salt; 3 tbsp (45 ml) sugar; 1 tsp (5 ml) cinnamon; 3 ½ cups (440 g) bread flour; 2 tbsp (30 ml) bread flour; 2 tbsp (30 ml) sugar; 4 tsp (20 ml) cinnamon; 1 pinch of salt; 3 tbsp (45 ml) milk; 3 tbsp (45 ml) milk

Preparation 2 h 50 min
Cooking 45 min
Servings 1 loaf
Freezing Absolutely

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Raisins

1 ½ cups (375 ml) Smyrna raisins

Yeast

¼ cup (60 ml) warm water
1 tsp (5 ml) sugar
2 ¼ tsp (11 ml / 8 g) active dry yeast

Dough

1 cup + 1 tbsp (265 ml) milk + a little for brushing
5 tbsp (75 ml) melted butter
1 ½ tsp (7.5 ml) salt
3 tbsp (45 ml) sugar
1 tsp (5 ml) cinnamon
3 ½ cups (440 g) bread flour

Swirl

2 tbsp (30 ml) bread flour
2 tbsp (30 ml) sugar
4 tsp (20 ml) cinnamon
1 pinch of salt
3 tbsp (45 ml) milk

Finishing

3 tbsp (45 ml) milk

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Preparation

Cover raisins with boiling water and let soak for 15 minutes. Drain and pat dry thoroughly with a clean cloth. Set aside.
In a small bowl, mix warm water, sugar, and yeast. Let rest for 10 minutes until the mixture is foamy.
Meanwhile, heat milk until steaming. Pour into a large bowl, add melted butter, sugar, salt, and cinnamon. Whisk to combine and let cool to lukewarm. Add the activated yeast mixture.
Add flour and knead by hand for 10 minutes on the counter, or with a mixer using the dough hook at medium speed, until dough is smooth and elastic.
Flatten dough, place raisins on top and incorporate by folding and kneading until well distributed. Add a little flour if needed. Form into a ball.
Place in a large bowl lightly greased with vegetable oil. Cover with a damp cloth and let rise in a warm place for about 1 hour 30 minutes, until doubled in volume.
Prepare the swirl by mixing flour, sugar, cinnamon, salt, and milk to form a smooth paste. Add a little more milk if mixture is too thick.
Roll dough into a rectangle about 8 × 24 inches. Brush surface with milk, then spread swirl mixture evenly. Roll tightly from one short side.
Fold ends under and place roll in a loaf pan. Cover and let rise for 45 minutes to 1 hour, until dough rises about 4 inches above the pan. Brush top lightly with milk.
Preheat oven to 350°F (180°C). Bake on middle rack for 45 minutes. Cover with aluminum foil if top browns too quickly. Internal temperature should reach 190°F (88°C). Let cool 15 minutes before removing from pan and cool at least 1 hour before slicing.