- 1/2 cup raisins
- 2 3/4- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tbsp sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup milk, room temperature
- 2 tbsp unsalted butter, melted
- 1/3 cup granulated white sugar
- 2 tablespoons cinnamon
- 1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
In a large mixing bowl, combine flour, yeast, sugar, and salt. Add water, milk, and butter and stir to combine. Turn out onto a well floured counter and knead until smooth, adding four as needed. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
Toss the raisins with a few tablespoons of flour to absorb any residual moisture from when they were plumped. Turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
Roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down.
Let the loaf rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
Brush the top with some of the remaining egg wash. Bake for 40-45 minutes until golden brown. Remove from the pan and allow to cool completely before slicing.
From The Kitchn