Cinnamon Raisin Twist Bread

America's Test Kitchen or Cook's Country (not sure which one exactly) did an episode on Cinnamon Swirl Bread in October 1998. I watched the episode on our local PBS station several years later. The bread looked fabulous and tasted even better.

First, I will post the recipe, and then I will follow with some pictures and hints! While the recipe is long and involved, the end product is well worth the effort  Without further adieu, my tweaked recipe for Cinnamon Raisin Twist Bread:

Cinnamon Raisin Twist Bread

Dough

The recipe creates a
very eye-appealing loaf!

8 Tbsps. butter

3¾ c. (20⅔ oz.) bread flour,

separate 1Tbsp. for butter tossing

Extra Flour for dough-working surface

1½ c. scalded milk, cooled to 110⁰

⅓ c. (2⅓ oz.) granulated sugar

1 Tbsp. instant or rapid-rise yeast

1 large egg, lightly beaten

1¼ tsp. salt

1 ½ c. (7½ oz.) raisins

Filling

1 c. (4 oz.) powdered sugar

3 Tbsp. cinnamon

1 tsp. vanilla extract

½ tsp. salt

Egg Wash

1 egg, lightly beaten with a pinch of salt

Directions:

The Dough:

1.       Cut the cold butter into 32 pieces and toss with 1 Tbsp. flour. Set in aside to soften while mixing the remaining dough ingredients. Scald 1 ½ cup of milk and set aside to cool (110⁰).

2.       Whisk about remaining flour, sugar, and instant yeast together in the bowl of a stand mixer. Using a stand mixer fitted with a dough hook, add cooled, scalded milk and egg and mix on medium-low speed until well-mixed dough forms (about 2 minutes), scraping down bowl as you go. Cover mixing bowl with plastic wrap and let stand for 20 minutes.

3.       After 20 minutes, remove plastic from the mixer bowl, add salt, and mix on medium-low speed until the dough is smooth and elastic and clears sides of the bowl, 7-15 minutes. With the mixer running, begin adding the floured butter a few pieces at a time. Knead about 3-5 minutes longer until butter is fully incorporated and the dough is smooth, elastic, and clears sides of the bowl. Add raisins and mix until raisins are evenly distributed.

4.       Place the dough in a large greased bowl and use a scraper or spatula to fold the dough over, gently lifting the edge of dough toward middle. Fold the dough 8 times, rotating the bowl a quarter turn each time. Cover tightly with plastic

5.       Adjust oven rack to the middle position. Place a pan with approximately 3 cups of boiling water into the oven.  Put the bowl of dough in the oven, allowing it to rise undisturbed for 45 minutes.

6.       Remove bowl from oven and punch down the center of the dough. Repeat the folding process with another 8 folds, rotating a quarter turn each time. Re-cover the bowl with plastic wrap and place it in the oven until doubled (about 45 minutes more).

The Filling and Final Prep:

1.       Whisk filling ingredients together until well combined; set aside. Grease two 8½ by 4½-inch loaf pans.

2.       Transfer dough to a lightly floured counter and divide in half. Working with 1 piece of dough, pat into a rough 6x11-inch rectangle. With short side facing you, fold long sides in like a business letter to form 3x11-inch rectangle. Roll dough away from you into a ball. Dust the ball with flour and flatten with a rolling pin into a 7x18-inch rectangle with ¼-inch thickness.

3.       Using a spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving a 1/4-inch border on the sides and 3/4-inch border on the top and bottom; spray filling lightly on top with the water.

4.       With the short side facing you, roll the dough away from you (into a log-roll shape).  Pinch it closed, dust it lightly with flour, and set it aside for a rest while you prepare the other dough ball the same way.

5.       After a resting period (10 minutes), take the first rolled dough and lay it lengthways in front of you.  Using scissors or a very sharp knife, cut the dough down the middle.  Line the 2 strips of dough up side by side, pinching the end furthest away from you together.  Begin “braiding” the 2 pieces left over right, twisting it tightly.  Pinch the final end together. 

6.       Transfer the braided loaf, cut side up, to a loaf pan.  If there are any exposed raisins, press them into the loaf to prevent them from burning. Cover the loaf with plastic wrap and return it to the oven.  Continue the process with the second dough roll. 

7.       After 45 minutes, remove the loaves and the water from the oven.  Heat the oven to 350⁰. Allow the loaves to continue to rise at room temperature until they are doubled (about 1 in. over the pan).

8.       Brush the crust with the egg/salt mixture.  Bake until the crust is well browned, 20-25 minutes.  Then, reduce the temperature to 325⁰ and tent the loaves with foil to prevent over-browning.  Continue baking until the center reaches 190⁰ (15-25 minutes).

Remove the loaves from the oven and allow to cool in the pan for 5-10 minutes. Then, remove them from the pan and continue cooling on a wire rack.

Now for a bit more of the particulars:

First off, this was my original recipe until I typed it out for this blog post.  It is three written pages!

When you have your final dough ball with raisins evenly distributed, you will have a mass of dough that is not sticky to the touch.  However, make sure you do not over flour your dough.  If you add too much flour while you are working your dough, you will end up with a heavy-textured loaf.  Only lightly sprinkle your dough board or countertop surface enough to be able to work your dough without it sticking to your hands.  Use as little flour as you can to keep the dough from being sticky.

Here are some step-by-step pictures for the final braiding process:

Rolled dough, allowed to sit for 10 minutes

Cut evenly through the center

Lay pieces cut side up

Pinch together one end

Twist over-under until you reach the end and pinch together tightly

Place in a loaf pan, cut side up, tucking the ends under.
Allow to rise to one inch over the pan.

Hints:

1.  The original recipe calls for 3/4 cup of nonfat dry milk powder (2.75 ounces).  If using the milk powder, you would use 1.5 cups of warm water in place of the scalded milk that I used.  I do not typically have dried milk on-hand, so I adapted the recipe to use the ingredients that I would normally use.

2.  If you use unsalted butter, increase the salt to 1.5 tsp. of salt.

3.  If you do not have 2 loaf pans or just want a different "look," place the braided loaf on a piece of parchment paper on a jelly roll pan.  This will give the loaf a more spread-out look because it is forced to raise outward instead of just upwards as in a loaf pan.

4.  The main reason for the cutting and braiding is that it helps to evenly distribute the flavorings throughout the loaf.  Many times when you make a cinnamon raisin or filled style bread, it is just on the rolled-up swirl areas.  This cut and braid method spreads it throughout, on top, and all around. 

Hope you enjoy! If you have any questions or if any part of the recipe is unclear, please feel free to leave a comment, and I will do my best to clarify.