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 (9x5-inch) loaf
Ingredients
  • Buttermilk Dough (recipe follows)
  • ¼ cup (50 grams) granulated sugar
  • 1½ teaspoons (3 grams) ground cinnamon
  • 2 teaspoons (10 grams) unsalted butter, melted
  • ½ cup (64 grams) raisins
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
Instructions
  1. Buttermilk Dough (2 methods)

  2. Rehydration Method (Blooming):

  3. • ½ cup (120 grams) warm water (110°F/43°C to 115°F/46°C)
  4. • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  5. • 3 tablespoons (36 grams) granulated sugar, divided
  6. • 3¾ cups (469 grams) plus ⅓ cup (42 grams) all-purpose flour, divided
  7. • 1 tablespoon (9 grams) kosher salt
  8. • ¼ teaspoon (1.25 grams) baking soda
  9. • ¾ cup (180 grams) warm whole buttermilk (110°F/43°C to 115°F/46°C)
  10. • 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly

  11. Step 1. In a small bowl, stir together ½ cup (120 grams) warm water, yeast, and 1 teaspoon (4 grams) sugar. Let stand until foamy, 5 to 10 minutes.

  12. Step 2. In the bowl of a stand mixer, whisk together 1¼ cups (156 grams) flour, salt, baking soda, and remaining 2 tablespoons plus 2 teaspoons (32 grams) sugar. Add yeast mixture, warm buttermilk, and melted butter; 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.

  13. Step 3. 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.

  14. Step 4. 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.


  15. Dry Blend Method:

  16. • 3¾ cups (469 grams) plus ⅓ cup (42 grams) all-purpose flour, divided
  17. • 3 tablespoons (36 grams) granulated sugar
  18. • 1 tablespoon (9 grams) kosher salt
  19. • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  20. • ¼ teaspoon (1.25 grams) baking soda
  21. • ¾ cup (180 grams) whole buttermilk
  22. • ½ cup (120 grams) water
  23. • 3 tablespoons (42 grams) unsalted butter, cubed

  24. Step 1. In the bowl of a stand mixer, whisk together 1¼ cups (156 grams) flour, sugar, salt, yeast, and baking soda by hand.

  25. Step 2. In a medium saucepan, heat buttermilk, ½ cup (120 grams) 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.

  26. Step 3. 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.

  27. Step 4. 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.


  28. Shape - Rise - Bake
  29. Step 5. Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

  30. Step 6. In a small bowl, stir together sugar and cinnamon.

  31. Step 7. Punch down dough (see below for dough making instructions), and let stand for 10 to 15 minutes. On a lightly floured surface, roll dough into a 16x8-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.

  32. Step 8. Preheat oven to 350°F (180°C).

  33. Step 9. 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.

  34. Step 10. 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.
 

How to Activate Dry Yeast: 2 Methods video tutorial

Homemade Cinnamon Raisin Swirl Bread | Filled with sugar and raisins, this buttermilk dough gets rolled to perfection for a visually stunning swirl. Get recipe at redstaryeast.com.

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