The baby of the house looooooves raisin swirl bread. I didn’t know this about him until he started going to daycare and every time they would have raisin swirl bread for breakfast, the girls that work there would tell me that he ate 3 or 4 pieces. One day one of the girls said “I finally had to cut him off! He wanted to eat all of it!”
After hearing that, I had to go home and make some! If he loves something that much, I might as well have some hanging around the house for him. I have heard rave reviews about this particular recipe and it didn’t disappoint. It was light and fluffy with a crisp crust and everyone in the house loved it. Especially the baby!
I wanted to make French toast with it but the loaf was gone before I had the chance so it looks like I’ll be making it again soon!
- 1 packet active dry yeast
- 1/4 cup sugar plus a pinch
- 1 1/4 cups warm milk
- 1/2 stick 4 tablespoons unsalted butter, room temperature
- 3/4 teaspoon salt
- 1 large egg
- 1/4 teaspoon vanilla
- 3 3/4 to 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons ground cinnamon
- 1 cup raisins
- 3 tablespoons unsalted butter softened to a spreadable consistency
Put the yeast, pinch of sugar, and 1/4 cup of the warm milk in a small bowl. Let sit for 3 minutes then stir.
Working with a stand mixer fitted with a paddle attachment, combine the remaining 1 cup of milk, the softened butter, and 1/4 cup of sugar. Mix on low speed for a minute before adding the salt, egg, and vanilla; mix for another minute. The mixture will likely look curdled but that's okay. Add in the yeast mixture and beat on medium speed for 1 more minute.
Add 2 3/4 cups of the flour and mix on low speed just until the flour is moistened. If you have a dough hook for your stand mixer, switch now. Add 1 more cup of flour and increase the mixer to medium; beat the dough until it comes together and starts to clean the side, adding the remaining 1/4 cup of flour as needed. Keep the mixer at medium speed for about 3 minutes or until the dough is smooth and has a buttery sheen. The dough will be very soft.
Turn the dough into a greased bowl; cover and let rise in a warm place until doubled, about 1 1/2 hours.
Scrape the dough onto a large piece of plastic wrap, wrap tightly and put in the freezer for about 30 minutes or until it is firm enough to be rolled easily.
Butter a 9x5-inch loaf pan.
Whisk together the sugar and cinnamon.
Put the dough on a floured work surface and lightly dust the top of the dough with flour. Roll the dough into a 12x18-inch rectangle.
Gently spread 2 tablespoons of the butter over the surface of the dough. Sprinkle the sugar mixture over top and scatter on the raisins. Starting from a short side of the dough, roll it up tightly, jelly-roll style. Fit the dough into the prepared pan, seam side down, and truck the ends under the loaf.
Cover and let rise in a warm place for about 45 minutes or until the dough comes just a little above the edge of the pan.
Preheat oven to 375F. Line a large baking sheet with parchment.
Melt the remaining tablespoon of butter and brush the top of the loaf with it. Place the loaf pan on the parchment-lined baking sheet and bake for about 20 minutes. Cover loosely with an aluminum foil tent and bake for another 25 minutes until the bread is golden and sounds hollow when tapped. Transfer the loaf pan to a wire rack and cool 5 minutes before turning it out. Cool to room temperature before slicing.