Recipes > Cinnamon Raisin Swirl Buttermilk Bread Find A Store Cinnamon Raisin Swirl Buttermilk Bread Filled with cinnamon-sugar and raisins, this buttermilk dough gets rolled to perfection for a visually stunning swirl. Watch video below for tips on how to activate dry yeast. Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 3 Reviews IngredientsDough3 3/4 cups (469g) plus 1/3 cup (42g) all-purpose flour, divided3 tablespoons (36g) granulated sugar1 tablespoon (9g) kosher salt (see note)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/4 teaspoon (1.25g) baking soda3/4 cup (180g) whole buttermilk1/2 cup (120g) water3 tablespoons (42g) unsalted butter, cubedFilling1/4 cup (50g) granulated sugar1 1/2 teaspoons (3g) ground cinnamon2 teaspoons (10g) unsalted butter, melted1/2 cup (64g) raisinsEgg wash1 large (50g) egg1 tablespoon (15g) water InstructionsMake the dough: In the bowl of a stand mixer, whisk together 1 1/4 cups (156g) flour, sugar, salt, yeast, and baking soda by hand.In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). (Be careful—if buttermilk gets too hot, it will break.) Add warm buttermilk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined. Reduce mixer speed to low, and gradually add 2½ cups (313 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Continue with step 5 below.Spray a 9×5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.Prepare filling: In a small bowl, stir together sugar and cinnamon. Set aside.Punch down dough, and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into a 16×8-inch rectangle. Brush with melted butter, leaving a ¼-inch border on one short side. Sprinkle with cinnamon sugar, and top with raisins. Starting at short side opposite border, roll up dough, jelly roll style. Place, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 25 to 35 minutes.Preheat oven to 350°F (180°C).Prepare egg wash: In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash on top of dough.Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 45 to 55 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Video Tutorial: How to Activate Dry Yeast: 2 Methods
