Cinnamon-Swirl-Raisin-Bread-350x350

Cinnamon Swirl Raisin Bread

"My Creator blesses me with inspiration and creativity. Also, as a child and into adulthood, my mother often spoiled our family with her homemade cinnamon twists. My love for raisin bread and the memory of Mother's cinnamon twists are combined in this creation."

FORMULA

Size: 7"L x 3"W x 3"H | # Loaves that can be made from 5 lbs flour: 11 | % of California Raisin Product to dry flour weight: 54.2% | Production Time: 1-1/2 hours
  MAIN DOUGH
INGREDIENTS American lb/oz Metric g/mL Baker's %
Bread Flour 3 lb, 1.25 oz 1397 g 60.63%
Whole Wheat Flour (medium grind) 2 lb 907 g 39.37%
Water 3 lb 1361 mL 59.08%
Yeast 3 oz 85 g 3.69%
California Raisin Powder 12 oz 340 g 14.92%
Cinnamon 1.5 oz 43 g 1.87%
Salt 1.7 oz 48 g 2.08%
Dry Milk Solids 4 oz 113 g 4.90%
Butter 3 oz 85 g 3.69%
California Natural Raisins 2 lb 908 g 39.41%
Brown Sugar 9.8 oz 279 g 12.11%
Black Tea (lukewarm, for soaking raisins) n/a n/a n/a
Clarified Butter (for brushing finished loaves) n/a n/a n/a
TOTALS 12 lb, 4.25 oz 5566 g 241.75%

PROCEDURE

 

FINAL DOUGH
Mixing Time 10 minutes
Mixing Speed 2 (5 quart mixer)
Dough Temp 80.7oF/27oC
Fermentation Time -
Fermentation Temp -
Dividing Weight 1.05 lb/477 g
Resting Time 20 minutes
Make Up 25 minutes (see step 8 below)
Proofing Time 30 – 45 minutes
Proofing Temp 100oF/38oC
Proofing Humidity 85%
Type of Oven Convection
Baking Temp 360oF/182oC (Pre-heat oven to 370oF/188oC, then drop to 360oF/182oC as the product is put into oven, before steaming)
Steam if Needed 8 – 10 seconds
Finished Product Weight 1 lb. 1 oz.
  1. Pre-heat oven to 375oF.
  2. Straight dough method.
  3. Mix on speed 2 for 9 minutes.
  4. While dough is mixing, pour lukewarm tea over raisins and soak for 5 minutes, then strain well in a sieve and sprinkle the 1.25 oz / 36 g of flour over them.
  5. When mixing is completed, add the raisins with flour and mix an additional 1 minute or until gluten formation.
  6. Cut into 1.05 lb/477 g portions, round, cover and rest 20 minutes.
  7. Spray loaf pans; combine cinnamon and brown sugar.
  8. Roll out into oval shape about 12 inches in length and about 5/8″ thick, egg wash and sprinkle 1 oz / 28 g of cinnamon sugar over the center of the dough, leaving about a 3/4″ egg washed border, roll up and shape into loaf form.
  9. Proof for 30-45 minutes 100oF/85oC or until double in size.
  10. Egg wash, stem for 8-10 seconds open vent, drop oven temperature to 360oF and bake for 20-22 minutes.
  11. When loaves are removed from oven, brush with butter and sprinkle a small amount of the remaining cinnamon sugar over the top of each loaf.

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One Response

  1. Larry Reid says:

    Would absolutely love to have a sample of this treat made by the person who inspired it!

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