
Aside from tasting delicious, whilst baking the aroma that fills your home is divine. I made & baked on a Saturday evening and since the loaf has to completely cool before slicing, it wasn’t until Sunday morning before having. I kid you not when I say the warm, cinnamon smell still emanated. Perfection.
Ingredients:
For the dough:
2 1/2 tsp (7 grams) yeast
2 tbsp + 2tsp (57 grams) honey
2 tbsp (30 grams) unsalted butter, melted
1 tbsp (13 grams) neutral oil
1/2 cup + 1 tbsp (135 grams) milk
1/4 cup (60 grams) warm water
1 egg
1/4 cup (30 grams) milk powder
1 1/2 tsp (9 grams) salt
3 1/4 cups (390 grams) bread flour
3/4 cup (115 grams) raisins, soaked & dried
For the cinnamon mix:
1 tbsp (1 gram) bread flour
3 tbsp (36 grams) brown sugar
3/4 tbsp (6 grams) cinnamon
1 tbsp (15 grams) water
Preparation:
Soak raisins in boiling water for 10-15 minutes.
Whisk together yeast, honey, water, milk and egg. Add bread flour & milk powder. Mix until just combined.
Add oil/ butter mixture and knead until the dough starts to come together. Add salt & knead for 6-8 minutes in the mixer or until tacky & passes a gentle windowpane test.
Drain & Pat dry the raisins. Toss them with a bit of flour before and add to the dough, kneading until just combined.
Cover and set aside in a warm environment to proof for 60-90 minutes.
While proofing, combine all ingredients for cinnamon filling. It should be a thick paste (like peanut butter).
Press your dough into a long rectangle. Spread the filling, leaving a one inch border on each edge. Tightly roll without stretching the dough.
Line a 9×5 bread pan with parchment paper, or grease, and press dough down into the pan to compress any air pockets. Cover & proof one more time for an hour.
Just before baking, brush with milk and bake at 350° F for 45-55 minutes. Tent with foil if it becomes too dark.
Cool completely!
Eat as is or toast & add honey butter. Yum!

Enjoy!
Source: TikTok Grace | Better Bakes Kitchen











