This recipe capture the same flavour but with a moist interior.
My kid said it was “ok” while stuffing his mouth on his third slice.
If you can, grate your cinnamon just before using it really make a huge difference.
- 515g all-purpose flour
- 5g instant dry yeast
- 120g melted butter cooled
- 65g sugar
- 12g salt
- 175g raisins
- 10g ground cinnamon
- 90g brown sugar
- egg wash (1 egg + 2 tsp water)
- 220g water lukewarm
- 90g buttermilk
- First let’s make the cinnamon sugar, simply mix the ground cinnamon with the brown sugar until combined. Reserve.
- In a stand mixer bowl, combine the flour, yeast, buttermilk, water, butter, sugar and salt. Mix with the dough hook for 4 minutes on low speed followed by another 2 minutes on medium. Add the raisins and do another 2 minutes on medium. Cover and let bulk for 30 minutes.
- You want to do 4-6 stretch and fold. Stretch and fold are done by grabbing each “side” at a time, you pull the dough up and bring it over the remaining dough.
- Example: take the right side of the dough and stretch it in the air ( DON’T break the dough) then fold it in the center. Repeat for each side. See this video
- Let your dough rest for 90 minutes.
- Dust some flour on your work surface and dump the dough on. Give it a light coating on the top too. Using a rolling pin roll the dough into a rectangle about 1/2″ thick, approximately 20″ x 12″. Brush the surface with the egg wash and cover the whole surface with cinnamon sugar. Put the remaining egg wash in the fridge, we will need it later.
- Roll tightly ( from the 12″ side ) to make a log.
- Cut the log in the middle lengthwise. You now need to twist the 2 pieces and “braid” them.
- You should be able to do 2 twists from end to end. Don’t worry if it’s a bit of a mess.
- Butter up a bread pan and carefully dump your dough into it. If your pan is a bit small you will have to squish it a little, it works but messes the swirling inside. Cover with a clean dishcloth and let proof for 60minutes.
- At this point preheat the oven to 400F.
- Brush another layer of egg wash on top of the bread and bake for 20minutes. Remove the bread from the oven and cover it with aluminum foil on top ( this will prevent further browning). Put back in the oven at 375 for another 20 minutes
- Remove from the bread pan and let cool on wire rack
This recipe is an adaptation of the one from Brian Lagerstrom.