THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
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Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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Maybe I Do Like Cooking After All | The BEST Cinnamon Swirl Bread, Delicious Borscht
Today I wanted to update you on the skating rink project and show you something new we're working on. We're also making the most delicious cinnamon bread from the chocolate hazelnut bread recipe we made the other day. It's so, so good! I'm also making the best-ever Ukrainian Borscht. I hope you enjoy coming along with me.
Thanks for watching!
Cinnamon Bread Recipe (chocolate hazelnut)
Borscht (Mine is inspired by this recipe)
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Homemade Cinnamon Swirl Bread Recipe
This homemade cinnamon swirl bread is soft and tender with a thick cinnamon swirl throughout. Infused with vanilla and cinnamon, it tastes like cinnamon rolls - but in bread form! Perfect for breakfast or holiday gifting!
Get the recipe:
Homemade Cinnamon Swirl Bread
Cinnamon Swirl Bread has a pillowy soft interior, with a beautiful swirl of cinnamon and sugar throughout the bread. Make by hand, stand mixer, and overnight instructions included.
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✅Ingredients
Bread:
• 2 ¼ cups milk
• 2 tablespoons sugar
• 2 ¼ teaspoons instant dry yeast
• 1 tablespoon salt
• 3 tablespoons melted butter
• 5 ½ - 6 cups all purpose flour
Cinnamon Filling:
• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
✅Instructions
1️⃣ In a microwave safe bowl or cup, warm the milk until it is warm to the touch, 100-110 degrees Fahrenheit.
2️⃣ In the bowl of a stand mixer combine the milk, sugar, yeast, salt, melted butter, and 5 cups of flour. Knead on a low setting for 1 minute until combined, Slowly increase speed and add the remaining flour 1/4 cup at a time until the dough forms a smooth and elastic ball that is soft and tacky, but not sticky.
3️⃣ Put the dough ball into a greased bowl, cover, and let rise for 90 minutes until double in size.
4️⃣ After 90 minutes, divide the dough into two equal pieces. Roll or press each piece into a 9-inch by 7-inch rectangle. Use a butter knife to spread 2 tablespoons of butter onto each, leaving a 1/2-inch gap at the top to seal the dough.
5️⃣ In a small mixing bowl, stir together brown sugar and cinnamon for your filling. Sprinkle in an even layer over the butter. Roll each lengthwise into a tight roll and pinch the ends shut.
6️⃣ Transfer each loaf into a lightly greased 9-inch by 5-inch bread loaf pan. Cover and let rise for an additional 60 minutes until double in size.
7️⃣ Preheat an oven to 350 degrees. Bake bread for 35-40 minutes until golden brown.
8️⃣ Remove the bread from the oven and let it cool in the pan for 10 minutes before removing the loaf from the pan and letting it cool completely.
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CINNAMON SWIRL BREAD Recipe with a Twist (literally)
CINNAMON SWIRL BREAD Recipe with a literal Twist! Change your baking game with this easy-to-follow tutorial, perfect for both beginners and seasoned bakers. Watch as I guide you through the steps of creating a classic Cinnamon Swirl Bread with a twist of orange that adds a flavour dimension like never before. Impress your friends and family with this delightful treat that's as beautiful as it is delicious.
Here's the recipe:
Cinnamon Swirl Bread with a Twist of Orange
The Dough
450g x Strong White Bread Flour (extra for dusting)
7g x Dried Active Yeast
50g x Caster Sugar
90g x Unsalted Butter (Cold and Diced)
200ml x Full Fat Milk
1 x Medium Egg
Filling
25g x Melted Unsalted Butter
120g x Light Brown Sugar
2 Tsp x Ground Cinnamon
Zest of 1 Orange (Optional)
Topping
100g x Icing Sugar
1 - 2 tsp x Orange Juice (freshly squeezed)
Method
1. Place the flour, yeast, and sugar into a mixing bowl and mix using a whisk until all ingredients are fully distributed.
2. Add in the cold diced butter and rub together to form a breadcrumb-like consistency. Make a well in the centre.
3. Heat the milk in a saucepan until just warm. Do not boil. Pour the milk into the flour and crack in the egg. Mix to form a dough and then turn out onto the worktop and knead for 5 to 10 minutes.
4. Shape the dough into a ball and place it into a greased mixing bowl. Cover with a clean damp cloth and leave in a warm place for 1 hour to rise.
5. For the filling simply mix together the brown sugar and ground cinnamon, set to one side. Melt the butter in preparation.
6. Once risen, turn the dough out onto a bench and knock out the air. Using a rolling pin, roll the dough into a rectangular shape, roughly 1cm in thickness.
7. Brush the melted butter over the dough, covering the whole surface area, and then sprinkle it with the brown sugar and cinnamon mixture. At this stage, you can zest over one orange if you’d like, but it is optional.
8. Roll the dough up into a sausage shape and then cut it in half long ways to reveal the cinnamon layers. You will be left with two strands of dough. Pinch the dough together at the top and then twist the dough together. Place it into a loaf tin lined with parchment paper. Zest over more orange Zest if using (optional) and cover with a damp cloth for a further 45 minutes to prove.
9. Once risen for a second time, bake in a preheated oven at 170°C Fan for 45 to 50 minutes until golden on top. Cool on a cooling rack.
10. For the topping, mix together the icing sugar and orange juice to make a thick paste and drizzle it over the cinnamon loaf once it has cooled.
Enjoy!
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Cinnamon Swirl Bread aka Ellen the Baker Chick’s Nemesis Bread
For many more recipes, check out my website!
Http://EllensBreadMachineRecipes.Com
Here is a direct link to a pdf of this recipe!
In this video I demonstrate how to make cinnamon swirl bread. I’ve been trying to “get this to look pretty” for many attempts over several years. It always tastes delicious but I’ve always had big gaps. I hope you can make yours prettier than mine and just as yummy!
Cinnamon Swirl Bread
Use my Master butter dough recipe (below) but add 3g of cinnamon.
You can also add raisins to the dough at the ADD beep, coated in a tiny bit of flour.
You’ll need to have egg wash ready when the dough gets rolled out and also the mixture of cinnamon, sugar, and flour (see video) for filling.
You’ll need more egg wash and cinnamon sugar for the top.
Master Butter Dough/Cinnamon Rolls/dinner rolls recipe by Ellen Hoffman
Use for dinner rolls, cinnamon rolls, crescent rolls, etc.
210g milk
1 egg, beaten
435g Bread flour
42g sugar
5g salt
58g unsalted butter
3g yeast
Extra egg for egg wash
For swirl, prepare a loaf pan, roll out dough to large rectangular the width of the loaf pan’s length.
Egg wash and sprinkle with a mixture of flour, cinnamon, and sugar. Roll up, put in loaf pan.
Let rise in slightly warmed oven for about 40 minutes.
Heat oven to 350, egg wash bread and sprinkle with more cinnamon sugar.
Set timer for 25 minutes, tent with foil so it doesn’t over brown. Bake another 10-20 minutes until internal temperature reached 200 degrees.
Cool on rack for 2-3 hours before slicing or just rip it apart and eat it!! You’ll want to!
For cinnamon rolls:
Spray a 9 x 13 oven safe casserole with nonstick spray.
Divide dough into thirds on floured surface. Put two of the dough balls aside.
Roll dough into a rectangle or oval.
Spread liberally with softened (but not melted) butter.
Sprinkle liberally with cinnamon sugar mixture.
Roll dough tightly, and cut into rolls. I make mini cinnamon rolls so I cut the rolls about ½-3/4 inch thick. Lay in pan, leaving a little space between.
Go on to second dough ball and third dough ball. When all rolls are cut, redistribute so they are even in the pan.
Turn your oven on to 170 for ONE MINUTE and turn it off.
Put tray in warmed oven and let rise for 45 minutes. (Since the oven is draft free, I don’t bother to cover my dough.)
Remove from oven, preheat oven to 350.
Brush cinnamon rolls with egg wash (Egg wash is one egg beaten with about a tablespoon of tap water. I never measure the water.)
Bake for approximately 25 minutes. Watch after 15 so they don’t get too brown.
For glaze, pour about 2 cups of powdered sugar into a bowl or large measuring cup. Add a splash of vanilla and a couple tablespoons of milk. Mix and add more milk to get desired consistency. Drizzle over cinnamon rolls. I never make a thick frosting. These cinnamon rolls are gooey and decadent enough without covering them with a blanket of frosting.
For Dinner rolls, use dough, shape as you wish. I use muffin tins and put three little 1” doughballs in each well. Let rise and bake same as above. Egg wash and add sesame seeds or other seeds if desired.
Cool 2-3 hours and put in heavy duty plastic freezer bag and freeze same day as baked to preserve freshness. Take out rolls as needed to defrost or toast.