Raisin Swirl Bread
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Bread
Cuisine: American
Yield: 1 pan
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
For the dough:
  • 2 ¼ teaspoons (7 g) active dry yeast
  • 1 cup (240 ml) lukewarm milk
  • ¼ cup plus 1 teaspoon (55 g) sugar
  • 4 tablespoons / ½ stick (55 g) unsalted butter, diced
  • 1 egg (L)
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg (optional)
  • 3¾ - 4 cups (490-520 g) all-purpose flour
For the filling:
  • 1 tablespoon sugar
  • 2 teaspoons ground cinnamon (Ceylon cinnamon, if possible)
  • 2 teaspoons unsweetened cocoa powder* (optional)
  • ½ cup (75 g) raisins or sultanas
  • 2 tablespoons (30 g) unsalted butter, softened
For the glaze:
  • 1 egg (M)
  • 1 tablespoon water
Method
Dough:
  1. Dissolve one teaspoon of sugar in ¼ cup (60 ml) of the lukewarm milk (about 110°F / 45ºC).
  2. Sprinkle with the yeast, let sit for 3 minutes and stir.
  3. Meanwhile, in the bowl of our electric mixer, fitted with the paddle attachment, mix the remaining milk (180 ml / ¾ cup), remaining sugar (¼ cup / 50 g) and butter together on low speed for 1-2 minutes.
  4. Add salt, nutmeg (if using it) and egg and mix for 1 more minute.
  5. Next, add sweetened milk and yeast mixture and, still on low speed, mix for another minute. The mixture won’t look uniform at this stage at all, but rather the opposite.
  6. Change to the dough hook and add, initially, 2 ¾ cups (360 g) of the flour. Mix on low speed until flour is fully moistened and almost incorporated. The dough will be very soft and sticky by now.
  7. Add another cup (130 g) of the flour and mix, now at medium speed, for a couple of minutes.
  8. If the dough still sticks to the bowl, add up to ¼ cup (30 g) of the remaining flour, one tablespoon at a time, until it cleans the sides of the bowl.
  9. Keep mixing at medium speed and knead for 3 more minutes until the dough becomes more elastic and smooth. It will be still too soft to knead by hand.
  10. Place the dough in a large oiled bowl and cover tightly with plastic wrap. Let it rise in a warm, draft-free place for about 1-1½ hours or until doubled in size.
  11. Once our dough has risen, transfer the dough to a work surface and push it down with your knuckles a few times to release all the gases and air. Do not knead nor fold it.
  12. Wrap the dough in plastic wrap and place it in the freezer for 30 minutes so that it is firm enough to be rolled after that. (If you prefer to eat your bread freshly baked in the morning, you can put it in the fridge overnight and continue the next day instead.
Filling:
  1. Start by moistening the raisins; place them in a heatproof bowl and cover with boiling water. Let them sit for 5-10 minutes until plump and moistened. After that, drain and set aside on some paper towels to dry.
  2. Meanwhile, grease a 9 x 5 x 3-inch (23x13x7.5 cm)** loaf pan and set aside.
  3. In a medium bowl, whisk sugar, cinnamon and cocoa together until totally combined. Set aside as well.
  4. Transfer dough to a slightly floured work surface, dust some flour over the top of the dough and roll it with a rolling pin (floured too) into a rectangle about 8 x 18-inches (20 x 45 cm).
  5. Gently butter the top surface completely (you can use a pastry brush or even your fingers).
  6. Finally, dust the buttered dough with the sugar, cocoa and cinnamon mixture evenly all over the surface, except for ½-inch (1 cm) on one of the shorter ends. Scatter over the raisins.
Giving shape and baking:
  1. Starting with the shorter end that we left filling-free, roll up the dough snugly. Do not press too hard or it could misshape.
  2. Carefully place the resulting log in the greased pan, seam side down, and tuck the ends to make it fit perfectly.
  3. Cover with a clean kitchen towel and let it rise again, in the same way we did previously, for 45 minutes until the dough reaches slightly above the edge of the pan.
  4. Just before the dough is fully risen, preheat oven (electric) to 375º F / 190ºC and place oven rack in the center position.
  5. Beat the egg with one tablespoon of water and gently brush the top of the loaf. Be careful not to prick our just risen dough or it could deflate.
  6. Place the pan on a baking sheet and bake for 20 minutes.
  7. After this, cover loosely with a foil tent and continue baking it for 25 minutes more until golden brown and sounds hollow when tapping the bottom of the pan.
  8. Remove from oven and let it cool in the pan for 5 minutes on a cooling rack.
  9. Unmold and let cool completely on the cooling rack before slicing and serving.Wrapped in plastic wrap, our bread will keep at room temperature for about 3 days, although it is at its best if consumed within the same day.

    Firma Rosa M Lillo

Notes
- *If you prefer to make this without cocoa, that’s all right, but you should know that you can increase cinnamon to taste up to 5 teaspoons.
- **Try to keep to the pan dimensions indicated in the recipe as much as you can, otherwise your loaf could overflow or come out flat.
- This bread is a real delight when sliced and toasted. Buttered and/or spread with a generous layer of your favourite jam makes it even better.
- It will keep in the freezer for up to 2 months. Remember, it must be completely cold and wrapped in plastic wrap and foil.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/09/23/raisin-swirl-bread/