Cinnamon Cardamom Raisin Swirl Bread

Cinnamon Cardamom Raisin Swirl Bread

  • 1 ¼ cups whole milk
  • ½ cup raisins
  • ½ cup (1 stick/8 tablespoons) unsalted butter, divided
  • 2 ½ teaspoons active dry yeast
  • 3 eggs, room temperature, divided
  • 2/3 cup granulated sugar, divided
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon cardamom

Place the milk and raisins in a saucepan.  Heat over medium heat until the milk is hot and the raisins are plump.  Scoop out the raisins with a slotted spoon, cover and set aside.  Add 6 tablespoons butter to the milk.  Stir to melt the butter and remove the milk from the heat.  Insert a thermometer into the milk and let it cool down to between 110 and 115 F.  Sprinkle the yeast over the milk mixture and set aside until foamy, about 10 minutes. 

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 eggs and 1/3 cup sugar, vanilla and salt until combined.  Add the milk mixture and stir to combine.  Add the flour, a half cup at a time, stirring on low to combine.

Switch to the dough hook attachment and knead dough on medium speed for 8-10 minutes until smooth and elastic and the dough slaps against the sides of the bowl.  If needed, add a little more flour so the dough isn’t too sticky. 

Grease a bowl with oil then place the dough in the bowl.  Cover with plastic wrap and set in a warm place to rise until double in size, 1-2 hours.

On a lightly floured surface, dump out the dough and knead in the raisins.  Roll the dough out into a rectangle, the same width as your loaf pan and about 18 inches in length.  Melt the remaining 2 tablespoons butter and brush over the dough.  Combine the remaining 1/3 cup sugar with the cinnamon and cardamom and sprinkle over the dough.  Roll the dough up, from one long end to the other and place in a greased loaf pan, seam side down.  Cover with plastic and let rise for one hour. 

Preheat the oven to 350.  In a small bowl, whisk together the last egg with a teaspoon of water.  Brush over the bread.  Bake for 40 minutes on the middle rack of the oven.  Cool on a wire rack before slicing.

Yields 1 loaf. 

 

Recipe from Curly Girl Kitchen

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