Cinnamon and Raisins Loaf
So the other day, while I was making cinnamon rolls, I ended up with an additional milk + yeast mixture. I contemplated throwing it away for like 10sec, then I decided to make a brioche – but not your average loaf. Whomever invented the cinnamon + raisins” is a pure genius. Because it works anywhere. In cakes, pancakes, cookies, bagels, and now bread. Well, the brioche kinda turned out into a bread while I was adding the ingredients (intuitive baking at its finest I guess). That’s usually what happens when I aim to make a salad and end up with cookies. Cookies happens, guys. But enough talking, let’s get to serious business 🙂
[recipe title="Cinnamon and Raisins Loaf" servings="20" difficulty="medium" description="Cinnamon and raisins loaf, perfect with some butter"]
– 2 + 1/4 cup flour
– 1/2 cup sugar sugar
– 1.5 tsp yeast
– 3 tbsp butter, softened
– 3/4 tsp salt
– 1/2 cup milk
– 2 eggs, beaten
– 1/2 cup sultanas
– 1.5 tsp cinnamon (can add more, depending on taste)
– 1 egg + 1/4 cup milk for coating
[/recipe-ingredients] [recipe-directions]
1. Warm up the milk a little bit to remove the cold (don’t warm it up too much as it kills the yeast)
2. Mix 1/2 cup of milk with the yeast
3. In a bowl, add the flour, sugar, cinnamon and salt
4. Gradually add the milk+yeast mixture while working the dough
5. Add the eggs
6. Add the softened butter
7. Add the sultanas
7. Work the dough until you get a firm and soft dough. Cover and place in a warm area (such as the oven with the lights turned on) for one hour (tip: you can place inside a blanket to help it rise faster)
8. After one hour, divide the dough in two and make 2 long “cylinders” then start braiding it by putting one piece over the other, cover and let sit for 10 min
9. Preaheat the oven to 360°F/180°C
10. Mix the egg and 1/4 cup of milk and coat the balls with the mixture just before putting in the oven
11. Bake for 20-30min, or until the top becomes crusty
[/recipe-directions]
[/recipe]
