Warning: Division by zero in /home/kitchenaidindia/public_html/blog.kitchenaidindia.com/wp-content/themes/kitchenaid/header.php on line 356
Diwali Offers

CINNAMON AND RAISIN SWIRL BREAD

Featured Image

Freshly baked bread, filled with cinnamon and wine-soaked raisins – if you haven’t yet got into the Christmas spirit, then baking this bread will definitely help you catch up fairly quickly. A recipe handed down by James Beard and Melissa Clark, it’s like working with a piece of history to bake something for Christmas!

 

Time Taken: 4 hours 15 minutes                                    Serves: 6 people

PRODUCTS FEATURED:

- KitchenAid Stand Mixer

 

INGREDIENTS: For Dough

–  Instant dry yeast: 1 teaspoon

–  Milk (slightly warm): ¾ th cup or 178 gms.

– Sugar: 33 gms.

–  All-purpose flour: 312 gms. (could need up to 60 gms more)

– Canola oil: 22 gms.

– Egg: 1 no.

– Salt:  ¾ th teaspoon.

 

INGREDIENTS: For Filling

– Madeira wine (for soaking raisins): ¼ cup

– Raisins: 110 gms.

– Butter (melted): 28 gms.

– Dark brown sugar: 50 gms.

–  Cinnamon powder: ½ teaspoon

 

METHOD:

We ate this bread as is on the first day, and a day later, I dipped slices of it in eggy custard to make French Toast for breakfast. If you don’t like the idea of soaking raisins in wine, try orange juice instead, or even water is fine. There is an egg in the bread dough too, but to make an eggless version, leave the egg out and increase the milk by 50 grams.

We ate this bread as is on the first day, and a day later, I dipped slices of it in eggy custard to make French Toast for breakfast. If you don’t like the idea of soaking raisins in wine, try orange juice instead, or even water is fine. There is an egg in the bread dough too, but to make an eggless version, leave the egg out and increase the milk by 50 grams.

Mis en place or lining up all the ingredients is very helpful when you’re working on a bread recipe. There are times, like in this recipe, when you gradually need to add a bit more flour. It’s good to have everything close by and ready.
I like working with instant dry yeast as opposed to active dry yeast that you find easily at grocery stores. The best thing about instant yeast is that you can easily be stored in an airtight container in the freezer.

yeast in milk
Use the KitchenAid Flat Beater with the KitchenAid Artisan Stand Mixer to mix everything together.

mix with paddle attachment (1 of 1)

Let the dough rest for a couple of minutes.

ready for first rise (1 of 1)

Add salt and then knead the dough with the Dough Hook Accessory. You might need to add a bit more flour but do so in small additions. We’re looking for a dough with a smooth surface, not sticky.

knead with dough hook
Set it aside to rise in a greased bowl for about 2 hours. 2 hours later, it’s risen a bit.Knead it for about 3 minutes and pop it back in the greased bowl to rise for another 40 minutes.

Knead it for about 3 minutes and pop it back in the greased bowl to rise for another 40 minutes.

after first rise (1 of 1)

Now we get the bread pan greased. Raisins have been soaking in wine for a while and are plump. Mix the cinnamon and dark brown sugar together.

while dough is rising

Now that’s the after 40 minutes see the dough!

dough after second rise (1 of 1)
Gently deflate it roll it out into a 9-inch by 14-inch rectangle. Brush with melted butter.

roll out the dough

Evenly spread out the cinnamon-sugar mixture.

sprinkle cinnamon

Sprinkle the raisins.

sprinkle raisins

Start rolling the dough.

roll the dough

When you reach the end, tuck in the sides to the bottom and place it seam-side down.

tuck the ends of the dough

Place it in the loaf pan and let it rise for another 30 minutes while oven pre-heat to 200 degrees Celsius. Brush with melted butter just before you put it in the oven.

place in pan for rising and then baking (1 of 1)

METHOD: STEP BY STEP

- Dissolve the yeast in the milk & set aside for a couple of minutes. In the bowl of Stand Mixer, combine flour and sugar.

- Add oil & egg to milk and whisk together until well combined. Pour into dry ingredients and mix with the Flat Beater Attachment of the Stand Mixer. Let it rest for 5 minutes. Now sprinkle the salt and use the Dough Hook Attachment to knead the dough. Add extra flour in increments for 10 gms until the consistency is smooth and springy to the touch.

- Grease a large bowl with canola oil and place dough in it and cover with plastic wrap and let it rise for 2 hours.

- Soak the raisins in red wine.

- After 2 hours knead the dough for 3 minutes and then leave it in the same bowl, covered with plastic wrap, to rise again for 40 minutes.

- Get the pan and filling ingredients ready. Drain the wine from raisins. Mix the sugar with cinnamon.

- Deflate dough after second rise and roll into 9-inches by 14-inches. Brush with melted butter and sprinkle on the sugar & cinnamon mixture, followed by raisins. Roll the dough as shown and tuck in the sides and place seam-side down into loaf pan. Let it rise for about 30 minutes in this pan.

- Pre-heat oven to 200 degrees Celsius. Bush the loaf with some melted butter and place the pan in the oven and bake for 10 minutes and then, let the temperature drop to 180 degrees Celsius and bake for 20 to 30 minutes or until the internal temperature of the bread reaches 200 degrees Celsius or the surface is hollow when tapped. Let it cool on a wire rack before slicing.

bread is ready

ENJOY A WARM SLICE OF HOMEMADE CINNAMON AND RAISIN SWIRL BREAD! *CHEERS*

You might also like:

Leave a Reply

ABOUT THE BLOG

The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.