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birdview - slice of Cinnamon Raisin Loaf, crumbshot by BREADISTA

Cinnamon Raisin Loaf

Fluffy with a nice sent of cinnamon, not just an American favorite during fall season. This Cinnamon Raisin Loaf can be baked in a pan or shaped into small breakfast brioche buns. Either way it makes a droolworthy brunch idea and psst.... great French Toast in case you have some leftovers. The easiest way of achieving the best cinnamon bread you've ever made at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 40 minutes
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 1

Equipment

  • Stand Mixer with Dough Hook like Kenwood, Kitchen Aid...
  • Loaf Pan 9x5

Ingredients
  

Dough

  • 0.5 Bag EINBACK Mix
  • 1-2 TBS Cane Sugar, fine [optional]
  • 1 TSP Cinnamon, ground [Ceylon, it's finer in taste]
  • ⅛ TSP Cardamon, ground
  • 1 Egg, whisked
  • 200 ml Milk [ 6.8 fl oz; Whole or 2% Milk or Half-Half]
  • ½ cup Raisins, dried + unsweetened [ca. 60 g; opt for up to 1 cup]
  • 60 g Water [2 fl oz]
  • 4 TBS Butter, unsalted [softened]

Eggwash

  • 1 Egg , super small is enough
  • 1 TBS Milk or Half-Half

Instructions
 

How to start

  • Soak the raisins in the water for 30-60 min to soften.
  • Lightly warm up the milk in a small pot or skillet. Just to room temperature.
  • Weigh out half of the EINBACK mix into the stand mixer bowl, add the sugar (when you're more on the sweeter side), spices and stir to combine.
    Birdview of ingredients - Cinnamon Raisin Loaf by BREADISTA
  • Whisk the egg, add to the flour-mix.
  • Add the milk - make sure it is maximal lukewarm.
  • Add half of the raisins.

Kneading

  • Knead on low speed (1-2) for ~4-5 min until everything comes together and forms a ball.
  • Add remaining raisins with the leftover soaking water.
  • Knead further until it is incorporated. No worries when the dough will seperate, it will come back together.
    If so, increase the speed to 2-3 and need for another 10 min.
  • Turn off your mixer and let the dough rest to cool down for ~10 min.
  • Turn the mixer back on to level 2-3. Now add the soft butter in small pieces and two steps. Let the dough absorb the butter fully until the dough stops 'smuching' at the bowl.
  • The dough will be soft and sticky to the touch. It should have a nice smooth surface.
  • Take it out on a lightly floured counter and shape it into a round ball. Put it back into the same or a clean bowl, cover with cling foil and rest for 70-90 min until it almost trippled in size.

Shaping

  • Bring the dough onto your workspace with the nice side facing down. Tapping it gently into a rectangle, the short side a bit bigger the size of the loaf pan.
    [Optional: When you want to trime the size, now it's the time. Check the 'TiP' in the recipe notes at the bottom!]
  • Fold the short side to the middle, followed by the other, overlapping each other lightly. Turn the dough 90°, gently tapping again. (pics 1-3)
    Now roll up from the short side, pinch the seam together and roll the whole log a bit wider, to the size of the pan. (pic 4+5)
    sweet raisin bread dough flattened on counter, prepared to be shaped - Cinnamon Raisin Loaf by BREADISTA
  • bread dough, raw, folded, on counter
  • bread dough laying half shaped on counter
  • hand rolling up dough into a log - by BREADISTA
  • Grease or line the loaf pan with parchment paper. Place the dough into the pan, cover losley with cling foil. Let rise for ~45 min until 1/2 inch above the rim.
    raw dough in loaf pan / birdview - Cinnamon Raisin Loaf by BREADISTA

Baking

  • Pre-Heat the oven to 350° F about 35 min into the rise.
  • Mix the egg + milk. Pop the biggest air bubbles with the tip of a pointed knife. Before putting the pan into the oven, generously brush the Cinnamon Raisin Loaf with eggwash.
    risen dough in loaf pan ready to be baked - Cinnamon Raisin Loaf by BREADISTA
  • Bake on the middle rack for ~30 min, rotate the pan towards the end for even browning and baking.
    When the dough gets too dark, cover losley with aluminum foil (shining side outside!).
  • Let the loaf cool fully for some hours on a wire rack before slicing. Enjoy! And don't forget to take pictures! 😊

Notes

Recipe Idea: From the same dough you can easily make smaller cinnamon brioche rolls (like sweet dinner rolls) or buns baked in a large muffin pan. Portion the dough into 40-65 g pieces, shape them round and place in your baking pan, (grease or line with parchment paper). Bake 12-18 min.
TiP: When your loaf pan is on the smaller size (8x5 or 8x4) or has a more narrow shape and you want to prevent the Cinnamon Raisin Bread from flowing over, we suggest, you take 2-3 portions of 50-60 g away and shape some rolls.
flatten bread dough, parted in 3 pieces = cut the ends to make it a rectangle
Bake those little balls in a muffin pan parallel to the loaf. Reduce baking time. The best - they cool more quickly and you can enjoy them sooner. 😉
Keyword cinnamon raisin loaf
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