This homemade cinnamon raisin bread is a delicious, lightly sweetened yeast bread. It’s wonderful sliced right off the loaf, and it makes fabulous toast. Whichever way you like it, homemade raisin bread is a top-notch breakfast choice. Add some fresh-squeezed orange juice and a hot cup of your favorite coffee or strong, black tea, and you have a breakfast that would be right at home on a cafe menu.
You can also make French toast out of raisin bread for your breakfast. Start by stirring together milk, butter, yeast, and a little honey, and let it sit for 10 minutes until foamy. This cinnamon raisin bread recipe is one you are going to make again and again. The raisins are soft and plump. The cinnamon gives it a beautiful kick, and the eggs and fat in the dough make it a wonderfully moist bread that stayed fresh even after three days when I had it covered in foil.
Add flour, eggs, salt, and raisins to the liquid and knead it in the bowl of a stand mixer for 10 minutes. Let this soft, sticky dough double in size, which should take an hour or two. Remove the dough and stretch it out into a rectangle on a lightly floured board. Make the cinnamon filling by mixing together melted butter, brown sugar, and tons of cinnamon. Spread the cinnamon filling all over the rectangle, and roll the rectangle up. Pinch the seam shut at the end, and place the bread roll in a loaf pan. Cover it with plastic wrap and let the roll rise for about an hour then place it into the oven it goes until it comes out golden brown.
- 270 grams of high-gluten flour
- 30 grams of low-gluten flour
- 1 teaspoon yeast
- 15 grams of milk powder
- 40 grams of sugar
- 4.5 grams of salt
- 2 / 3 eggs
- 125 grams of milk
- 75 grams of heavy cream
- White sesame
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon powder
- 1/3 cup raisin
- 1/4 cup chopped pecan kernel
- Put the cream, milk, eggs, sugar, salt, high-gluten flour, low-gluten flour, milk powder, and yeast into the bread machine in the order of the liquid in the next powder material, taking care not to let the yeast and sugar salt contact directly, start the bread
- After the machine is finished, stop the bread machine and restart the dough preparation process. Wait for the second time, take a small piece of dough to see if it has been filmed.
- If it has already been filmed, you can Let the bread machine start, but if you haven’t, just take a moment.
- When the dough is twice as large, it is taken out, and the bread machine will be heated automatically when it is turned on.
- Sometimes it is not necessary to wait until the scheduled fermentation time to finish the dough. It is better to check it from time to time.
- Preheat the oven to 350F/177 degrees.
- Remove the dough, flatten the vent, gently round it, cover it, and wake up for 10 minutes.
- Then, divide the dough into 3 equal portions, apply a thin layer of butter, a thin layer of butter, sprinkle with brown sugar, cinnamon, raisins and pecans, roll up into rolls, and then 3 slices.
- Roll into a dumpling mold, cover it, cover it again, ferment again until the dough is 2 times larger, brush the egg liquid on the surface, sprinkle with white sesame seeds.
- Place in a preheated oven and bake to 350F/161 degrees, bake 30 to 35 minutes.