This loaf is a bit of a project, but well worth it for a special occasion. But something for a special occasion. The buttery dough needs an overnight rise in the refrigerator to render the soft, sticky dough into a manageable shaping consistency (the long rise adds extra flavor, too.) It’s a true labor of love and you will probably cry when you’ve devoured the last slice, but your effort will be lauded to the hilltops by any lucky duck you share it with.
Cinnamon Raisin Bread, Step by Step
The process of making this raisin loaf is similar to making any cinnamon raisin swirl bread with one major difference: the bread dough is brioche rather than straight yeast bread. Here are a few helpful tips:
Start with a sponge. A sponge (aka pre-fermentation) is a very wet mixture of water, yeast, and flour that is left to rise, after which the rest of the dough ingredients are added. It gives the dough a boost that results in a more complex flavor with faint sourdough overtones and a light and airy texture. Prepare for two rises. The first rise takes place in the refrigerator overnight, from 8 to 10 hours—this gives you some flexibility. It also allows the dough to go from sticky to firm but still slightly soft. The second rise takes about 2 hours at room temperature once you have shaped the loaf and put it in the pan. Shape the loaf well. Brushing the dough with milk before sprinkling cinnamon sugar on top helps the sugar adhere to the dough, keeping large gaps from forming between the layers of cinnamon and dough in the baked loaf. Roll the dough up tightly like a jelly roll and pinch the bottom seam with your fingers.Bake it just right. Cover the top of the loaf loosely with foil if it browns too quickly. To help determine if the loaf is fully baked, tip the loaf out of the pan and poke an instant read thermometer into the center on the bottom. It should register between 190ºF and 200ºF. As tempting as it may be, don’t slice the loaf until it is fully cooled. The temperature still ticks up a few degrees after the bread comes out of the oven, so the bread is not really fully set until it has cooled.
Cinnamon Spice and Everything Nice
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1/2 cup warm water (about 110°F)
1 tablespoon instant yeast
3 1/4 cups (390g) unbleached all-purpose flour, divided
3 large eggs
1 large egg yolk
1/4 cup sugar
1 teaspoon salt
8 tablespoons (113g) unsalted butter, room temperature
1 1/4 cups raisins
For the cinnamon filling
1/4 cup sugar
4 teaspoons cinnamon
2 tablespoons milk
For the topping
1 egg beaten with 1 tablespoon water (for the egg wash)
Switch to the dough hook. On medium-low speed, gradually sprinkle in the remaining 1 1/4 cups flour until incorporated (about 3 minutes.) Knead on medium speed for about 10 minutes, or until smooth and elastic. Stop to scrape down the dough hook occasionally. Add the raisins to the dough bowl and mix until incorporated. Brush the dough with the milk and sprinkle with the cinnamon sugar. Place the short side of the rectangle parallel to the countertop. Starting with the edge nearest you, roll the dough tightly into a log. Pinch the seam and roll again to form a uniform log shape. Drop the log into the oiled loaf pan with the seam side down. Tent the pan with a plastic bag, leaving 3 to 4 inches of headroom and tucking the open end of the bag under the pan. Did you love the recipe? Leave us stars below!
