“Raisins are nature’s candy.” — Kitty Forman
Raisins aren’t everyone’s favorite, and that’s okay. There are those of us who love it in our oatmeal cookies, Morcón, and even pizza (jk, those are for pineapples!).
When it comes to bread, though, raisins can elevate your typical sandwich loaf to a richer, more flavorful pastry great for French toast, jammy breakfasts, or even enjoyed on its own.
With a warm cinnamon filling and raisins thoughtfully added into the dough, this Raisin Bread might just be your next favorite. Think sandwich bread x cinnamon rolls x raisins!
Try out the recipe below and watch this TikTok for a quick tutorial. Enjoy!
INGREDIENTS
Dough
- 380g bread flour
- 70g white sugar
- 6g instant yeast
- 4g cinnamon powder
- 200g whole milk
- 55g egg (1 large)
- 55g unsalted butter, softened
- 7g fine salt
- 100g raisins pre-soaked in 30g Cointreau, rum, or water
Cinnamon Sugar
- 50g brown sugar
- 4g cinnamon powder
- Pinch of salt
- For brushing—25g unsalted butter, softened
Egg Wash
- 1 large egg
- 1 tbsp. water
METHOD
- MIX. In a stand mixer fitted with the dough hook, mix bread flour, instant dry yeast, sugar, and cinnamon. Stream in milk and egg. Knead on low until it forms a rough dough. Add butter, knead on low-medium until absorbed, then add salt.
- KNEAD. Knead on medium speed until the dough is smooth, stretchy, and forms a large windowpane, about 6 -10 minutes. See tips.
- ADD. Drain pre-soaked raisins. Add raisins *without excess liquid* into the dough. Knead on low until distributed.
- PROOF. Shape into a ball and place into a lightly greased bowl. Cover with cling wrap and proof in a warm area for 60 mins. or until doubled in size. (Note: Proofing takes longer in cool weather.)
- SHAPE. Punch down the gases. Roll dough into a large rectangle at least 18″ wide. Brush softened butter all over, then evenly sprinkle cinnamon sugar all the way to the edges. Tightly roll to form an 18″ log, then cut into two 9” logs. Keep logs plain, or cut and shape into babka. See tips.
- PROOF. Line two 8-inch loaf pans with parchment. Place logs or babkas seam-side down into the pans. Cover and proof for 30-40 mins. or until doubled in size, slightly taller than the pan. Meanwhile, preheat oven to 180°C.
- EGG WASH. Beat egg and mix with water. Lightly brush on the proofed loaves.
- BAKE. Bake at 180°C for 30-40 minutes or until golden brown. Place on a wire rack to cool for 5 minutes, then remove the loaves from their pans. Let cool completely before slicing.
TIPS
How do I know when to stop kneading?
The total kneading time is highly variable. Factors such as the strength and size of your mixer, the brand of your bread flour, and more can affect this step. It’s important to note that the main objective of kneading is to build structure through gluten development. Follow these visual cues, you’re in for a successful batch:
- The dough is much smoother.
- The dough is very stretchy and less sticky.
- The dough passes the windowpane test.
How to shape babka?
A babka is a braided loaf. To shape these, freeze your logs (covered) for 10 mins. or just until firm. Use a large knife to cut the logs in half *lengthwise* to reveal stripes of filling. Pinch the top of two half-logs together, with the stripes facing outwards. Twist together at least 3 times to form a braid, then pinch the bottom to seal. Place into your pans and proceed with proofing. Note that proofing cold dough will take longer. TIP: Watch my shaping tutorial!
Baking time varies.
Every oven is different! It’s always best to use an oven thermometer (I use 3!) to know the actual temperature of your oven. Observe the speed of its browning and adjust the total baking time accordingly. You’ll know it’s done when it’s golden brown all over.
Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!
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