A delightful cinnamon raisin bread perfect for breakfast or a snack, featuring swirls of cinnamon and juicy raisins.
Prep
25 min
Cook
40 min
Total
185 min
Servings
12
Difficulty
Medium
Instructions
Prepare the dough
In a large bowl, mix bread flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Knead until smooth and elastic, about 8-10 minutes.
Pro tip: The dough should be slightly sticky but not cling to your fingers.
First rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Pro tip: A slightly warm oven can be an ideal rising spot.
Prepare the filling
Soak raisins in warm water for 10 minutes, then drain. Mix with cinnamon and brown sugar.
Pro tip: Soaking plumps the raisins, preventing them from drawing moisture from the dough.
Shape the bread
Punch down the dough and roll it into a rectangle about 9x12 inches. Sprinkle the cinnamon-raisin mixture evenly over the dough.
Pro tip: Leave a 1-inch border to prevent filling from spilling out.
Roll and rise
Roll the dough from the short end into a tight log. Pinch seams to seal. Place in a greased loaf pan, cover, and let rise until doubled, about 45 minutes.
Pro tip: Ensure the seam is on the bottom for a clean rise.
Bake the bread
Preheat the oven to 350°F (175°C). Bake for 35-40 minutes until golden brown. Internal temperature should reach 190°F (88°C).
Pro tip: Cover the bread with foil if it browns too quickly.
Tips & Tricks
- Use bread flour for a chewier texture.
- Ensure the yeast is fresh for a good rise.
- Soak raisins in warm water to keep them plump.
- Let the bread cool completely before slicing for cleaner cuts.
Frequently Asked Questions
How do you make pain au raisin?
Pain au raisin is made by creating a dough, adding a cinnamon-raisin filling, rolling it, and baking it until golden.
What is a traditional Quebec pain aux raisins recipe?
A traditional Quebec pain aux raisins includes a sweet dough filled with cinnamon-sugar and raisins, baked to perfection.
Can I use regular flour instead of bread flour?
Yes, but bread flour provides a chewier texture due to its higher protein content.
How do I keep raisins from drying out in the bread?
Soak the raisins in warm water before adding them to the dough to keep them plump.
What is the best way to store cinnamon raisin bread?
Store it in an airtight container at room temperature for up to three days or freeze for longer storage.
Serving Suggestions
Nutrition per serving
220
Calories
6g
Protein
6g
Fat
38g
Carbs
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