Tuesday, June 15, 2010
Cinnamon and sugar. Those words are like poetry to my ears. I can't think of a better marriage of flavors so I was really looking forward to this week's TWD selected by Susan of Food.Baby.
The sweet dough is based on Dorie Greenspan's recipe but the filling is inspired by Martha Stewart. I chose Martha's filling because she says to brush with egg before sprinkling with sugar in order to keep the filling from falling out. It worked better than previously when I brushed with butter, but I think next time I will mix the raisins directly into the dough and do a plain cinnamon sugar swirl. Martha's filling calls for 3/4 cup sugar whereas Dorie's uses only 2 tablespoons. Sugar is good! If you're gonna eat cinnamon bread you might as well indulge all the way, right? I included the recipe because of the filling changes I made.
Cinnamon Raisin Swirl Bread
adapted from Dorie and Martha | Makes 1 - 9x5" Loaf
1 packet active dry yeast
1/4 cup sugar, plus a pinch more
1 1/4 cups warm milk (110-120 degrees F)
1/4 cup butter, room temperature
3/4 teaspoon salt
1/4 teaspoon vanilla extract
Pinch of nutmeg
3 3/4 to 4 cups flour
1 egg, beaten
3/4 cup sugar
1 tbsp cinnamon
1 tbsp water
1 cup moist raisins
1.Put the yeast in a small bowl, add a pinch of sugar and 1/4 cup of the warm milk, stir it together and let it rest for 3 minutes. It should foam.
2. In a stand mixer with a paddle attachment, combine the rest of the 1 cup milk, the butter and the 1/4 cup sugar. Mix on low speed until combined, then add the dry ingredients. Mix on low for another minute. Add the yeast mixture and mix one minute more.
3. With the mixer off, add 2 3/4 cups flour and begin mixing again on low until the flour is just worked in. Switch to the dough hook and with the mixer on speed setting 2 beat the dough for a few minutes. The dough should begin coming together off the sides of the bowl. If it doesn't, then add up to 1/4 cup flour one tablespoon at a time until it does. Knead for 3 minutes more until smooth, shiny and very soft.
4. In a large buttered bowl, turn out the dough and cover tightly with cling wrap. In a warm place, allow the dough to double in size, about 1 1/2 hours. Once fully risen, turn the dough out onto a large piece of cling wrap and wrap tightly before either refrigerating overnight or freezing for 30 minutes.
5. Filling: Combine the sugar and cinnamon. Stir in th1 1 tbsp water and mix well. Remove dough from the refrigerator/freezer and turn onto a lightly floured surface. Roll out into a 12x18" rectangle. Brush 1/2 the beaten egg onto dough then sprinkle with the cinnamon/sugar mixture and spread the raisins in an even layer, gently pressing them into the dough. Reserve leftover egg wash for step 6. Roll the dough snugly, beginning with a short end. Pinch the seam shut. Place the dough seam-side down in a greased loaf pan and tuck the ends under.
6. Cover and allow to rise for another 45 minutes or so. Once the dough is risen, brush the top with remaining egg wash, place on a baking sheet and put on the center rack in the oven. Bake for 20 minutes, then tent with foil and continue to bake for about another 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.