Cinnamon Nut and Raisin Roll Bread

Cinnamon!!! Nuts!!! And Raisins!!! This is probably THE perfect bread recipe everrr. All of you who love cinnamon, nuts and raisins should definitely try out this recipe! Look how pretty the bread turned out~




Ingredients


(makes two loaf pans full)

Sweet yeast dough

• 2 3/4 cups of all purpose flour
• 3/4 cube (35g) fresh yeast
• 1/4 cup sugar
• 1 teaspoon bourbon vanilla
• 1/3 cup milk
• 3 tablespoons butter
• 1 large egg
• 1/4 cup water
• 1/2 teaspoon salt

Filling and eggwash 

• 2 tablespoons melted and browned butter
• 250g sugar (add more or less, depending on how sweet you want the bread to be)
• 1,5 tablespoons cinnamon
• 5 tablespoons raisins, soaked in 2 tablespoons cognac and 2 tablespoons water
• 6 tablespoons ground Almonds or Hazlenuts
• 1 egg yolk
• 1dl milk

Preparation

Preheat oven to 170°C.

In a large mixing bowl whisk together 2 cups flour, sugar, and salt.  Set aside.

Whisk the egg  and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Break in the fresh yeast and stir well until the yeast has dissolved completely.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the egg and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just how you want it!

Place the dough in a large,  slightly greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm place and allow to rest until doubled in size, about 1 hour.

While waiting for the dough to rise, soak the raisins as listed above. Mix together the sugar and cinnamon in a medium sized bowl. In a small frying pan brown the sugar and set aside. In a small bowl combine the egg yolk and 1dl milk for the eggwash.

Once the dough is ready to be deflated, sprinkle some flour onto a clean surface and roll the dough out into a rectangle. (50x30cm) Using a kitchen brush, spread the butter onto the dough. Sprinkle the nut powder onto the butter, evenly spread the cinnamon sugar onto the nut powder and finally top with the soaked (squeeze out the liquid with your hands before adding to the dough) raisins.

Divide the dough into half (you'll have 2 pieces of 25x30cm rectangles). Leave the dough to rest for 5 minutes. Then start rolling up the dough to make a 25cm roll. Place the roll into a greased loaf pan and let it rest again for 10 minutes in a warm place. Brush some eggwash over the top and sides of your loaf and bake in the preheated oven for 25-30 minutes. The top will be a beautifully shiny, golden brown. Serve warm! You'll love it!!!