Cinnamon Swirl Bread

This slideshow requires JavaScript.

Cinnamon Loaf Bread
Makes 2 loaves of 4 x 8″

115g unsalted butter
480g bread flour, plus extra for work surface
50g milk powder
50g granulated sugar
1 tablespoon instant yeast
300ml warm water (110 degrees)
1 large egg, lightly beaten (I used small egg)
1 1/2 teaspoons salt
100g raisins

Filling ~ whisk together:
63g icing sugar
1.5 tablespoons cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
*Only for a loaf

This loaf is plain


1. FOR THE DOUGH: Cut butter into tiny cubes and toss with 1 tablespoon flour and set aside to soften. Place remaining flour, milk powder, sugar, and yeast in bowl of stand mixer fitted with dough hook. Add water and egg and mix on medium-low speed until a rough dough forms (2 mins).

2.  With mixer running, add butter, few pieces at a time, and continue to knead until butter is fully incorporated and dough pass window pane test. Add raisins and mix until incorporated. Gather  dough into a ball and flour the bottom of the bowl and allow dough to proof until double, covered.

3. Remove dough from bowl and place on the work top.  Gently press down on center of dough to deflate. Divide dough into two equal portions. Roll one into a roughly 7×18 inch rectangle or about the width of the loaf pan and spread filling on the surface, leaving about 1 cm from the sides. Spray a mist of water over the cinnamon filling until it’s lightly spotted with water. Start rolling the dough from the short side, into a cylinder as tightly as you can and seal the seam by pinching the ends close. Allow the dough to rest for about 10 minutes. Cut the loaf into half length wise and place the cut sides up. Gently stretch the two halves and join 2 ends of the halves together. Next start twisting the two pieces together by laying one piece over the other and keep repeating until the dough are tightly twisted. Dust lightly with flour and place it into one of the prepared pan.

4. Take the 2nd portion of the dough and roll it out like the first portion then roll up into a tight cylinder. Dust with flour and place into the 2nd loaf pan.

5. Allow the dough to proof until doubled in size then bake at 175C for 45-50 minutes.  If top is browning too fast, tent it with foil.

6. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, and  cool to room temperature before slicing with a serrated knife.