Is there anything better than lightly buttered cinnamon-raisin bread?
Lightly buttered homemade cinnamon-raisin bread. You’d be surprised at how quickly this comes together but be sure to spend some time soaking the raisins in hot water first to ensure they stay plump and juicy, and you can get the most of their flavor. Best served sliced thick, toasted, and topped with salted butter.
How to Make It
- ¾ cup sultana raisins
- 1 cup whole milk, warmed to 120°F
- 1 ½ tsp plus 2 tbsp granulated sugar, divided
- 1 ½ tsp active dry yeast
- 3 cups all-purpose flour
- 6 tbsp unsalted butter, melted, divided
- ¾ tsp fine sea salt
- 1 ½ tsp cinnamon
- Cover raisins with kettle-boiled water in a small bowl. Let it stand until plump, approximately 10 minutes. Then, drain well.
- Combine milk with 1 ½ tsp sugar and yeast in the bowl of a stand mixer. Let stand until foamy, about 10 minutes.
- Mix in raisins, 1 tbsp sugar, flour, ¼ cup butter, and salt using the dough hook attachment on low speed, just until combined. Increase speed to medium and continue mixing until the dough is smooth and pulls cleanly away from the sides of the bowl, up to 8 minutes. Transfer to a clean, well-oiled bowl and cover with a damp kitchen towel. Let it stand until doubled in size, about 1 hour.
- Preheat oven to 350°F. Generously butter a 9 x 5-in loaf pan. Combine remaining 1 tbsp sugar with cinnamon in a small bowl.
- Punch down dough and transfer to a well-floured surface. Roll out into a 9 x 14-in rectangle, about ¼-in thick. Brush with most of the remaining 2 tbsp butter, leaving a trace amount for the top. Sprinkle dough evenly with cinnamon-mixture. Starting from the short end of the rectangle, tightly roll the dough to form a log. Transfer to prepared pan, seam-side down. Gently press down using your fingertips to push dough to fill the pan. Cover with same damp kitchen towel and let it stand until the top of the dough rises about 3/4-in above the rim of the pan, about 45 more minutes.
- Brush top of dough with any remaining butter. Bake in center of oven until hollow when tapped, approximately 50 to 55 minutes. Transfer to a wire rack and let it stand for 10 minutes. Turn out of pan and let it cool completely.
How to Store It
Cooled bread can keep wrapped in plastic or covered in a bread box for up to 3 days.