KEY TOOLS/EQUIPMENT
- Oven - Preheat
- Stand Mixer with Dough Hook
- Digital Kitchen Scale
- Small Blass bowl
- Large Glass Bowl - Lightly greased
- 8 1/2" x 4 1/2" Loaf Pan - Lightly greased
CINNAMON SWIRL BREAD
- Servings: 4
- Preparation Time: 40M
- Cooking Time: 45M - 50M
- Total Time: 3H40M
- Difficulty: Easy
INGREDIENTS
DOUGH:
- 12¾ oz all purpose flour
- 1⅝ oz potato flour or rice flour
- 1¼ oz nonfat dry milk powder
- 2 oz unsalted butter, cut into small pieces
- 2½ tsps instant or rapid rise yeast
- 8 oz water, room temperature
- 1 large egg
- 1¼ tsps salt
- 1¼ oz sugar
- 1 tsp ground cinnamon
FILLING:
- 2 tsps cinnamon
- 2 oz sugar
- 1 oz unsalted butter
- 2 tsps all purpose-flour
- 4 oz golden raisins
- ½ tsp vanilla extract
EGG WASH
- 1 large egg, slightly beaten
- 1 TBS water
- Pinch of salt
DIRECTIONS:
STEP 1:
DOUGH: In the stand mixer bowl whisk all-purpose flour, potato flour, milk powder, butter, yeast and ground cinnamon. In a small bowl, whisk water, egg, salt and sugar until all solids are dissolved.
STEP 2:
Set stand mixer on LOW speed, add water mixture slowly to flour mixture. Mix for about 2 MINUTES or until cohesive dough starts to form and no dry flour remains. Cover with plastic wrap and let rest for 15 MINUTES.
STEP 3:
Continue to knead for an additional 5 to 7 MINUTES or until dough is smooth and elastic. Transfer to dough to a lightly greased large bowl, cover with plastic wrap and let rise for 1½ HOURS or until doubled its size.
STEP 4:
Press down on dough to deflate. Transfer dough to lightly floured counter and shape into a long, thin rectangle about 16” x 8”.
STEP 5:
FILLING: Combine cinnamon, sugar, butter, flour, raisins and vanilla in a food processor or blender, processing until fruit is chopped.
STEP 6:
Brush the dough with the egg wash and spread the filling onto the dough. From the short edge, roll the dough the dough into a log. Pinch both ends and side seams closed. Put into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover with plastic wrap and let rise for about 1 HOUR at room temperature or until the dough rises 1” above the rim of the pan.
STEP 7:
Towards the end of the rising time, preheat oven to 350°F. Brush the loaf with the remaining egg wash.
STEP 8:
Bake the bread for 45 MINUTES at 350°F. Tent the loaf lightly with aluminum foil for the last 15 MINUTES if it appears to be browning too quickly.
STEP 9:
Remove loaf from the oven, transfer to a wire rack. Let rest for 5 MINUTES then remove loaf from the pan.
SERVE.