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