Cinnamon Raisin Swirl Bread

I honestly think that the smell of baking bread must be one of the best scents in the world. Maybe one day someone will be clever enough to bottle it? But this bread tastes just as good as it smells. Juicy sultanas and currants, and a delicious sugary cinnamon swirl. It is time consuming, but so incredibly worth it! Plus, it was a perfect way to break in my KitchenAid stand mixer, and welcome it to the dough-kneading world!

Cinnamon Raisin Swirl Bread

Ingredients:
For the dough:                                     

3.5g  instant yeast
240mls warm milk (105-110˚ F / 40-45˚C)
485g all-purpose (plain)  flour
60g butter, softened
 65g sugar
1 large egg
1 tsp. ground cinnamon
½ cup raisins                        

¼ cup currants (optional)
Vegetable oil/cooking spray

For the filling:
185g sugar
15g ground cinnamon
 30mls water
1 egg, lightly beaten

Method:

Lightly oil a bowl with vegetable oil/cooking spray. Set aside.

Combine yeast, warm milk, flour, butter, sugar, egg and cinnamon in the bowl of a stand mixer. Briefly mix using the paddle attachment until a dough begins to form.

Swap to the dough hook attachment and mix on a low speed until the dough begins to come away from the sides of the bowl, and becomes smoother. (Alternatively, mix dough by hand, then once it comes together knead, by hand on a floured surface, until dough is smooth and supple.)

Add in the raisins and currants and keep mixing until they are evenly distributed through the bowl, and the  dough is soft and supple.

Move the dough to the oiled bowl, turning over and around to coat lightly. Cover the bowl lightly with plastic wrap. Place bowl in a warm area and leave about 50mins to 1 hour to rise (or until doubled in size).

Turn dough onto a floured surface/pastry mat. Pat dough into a round (about 20-23cm/8-9 inches). Taking the top third, fold down, and with the bottom third, fold upward.

Similarly, take the left and right sides and fold into the centre in thirds.  Press to seal. This should form a rough rectangular shape. Move back to the bowl, cover lightly again with plastic wrap. Let rise again in a warm area for about 45 mins (or until doubled in size).

Meanwhile, line a 23cm x 13cm (9 x 5 inch) loaf tin with non-stick baking paper. Then make the filling by combining the sugar, cinnamon and water in a small jug, stirring to combine.

Transfer dough back to a floured surface, and roll into a 25 x 30cm (10 x 12 inch) rectangle. Brush lightly with the beaten egg. Smooth filling over rectangle, leaving a 1.5-2cm (½ to ¾ inch) border around the edges.

Fold in the edges of the two long sides, and one of the short sides (about 2.5cm/1 inch). Begin to roll the dough at the unfolded short end, keeping tight (by gently pressing), continue rolling into a tight spiral log. Pinch together the seam with your fingertips and place into the prepared tin with seam facing down.

Cover lightly with plastic wrap and let dough rise  in a warm area about 30 mins (or it rises just above the edges of the baking tin).

Meanwhile, preheat the oven to 425˚ F (220˚C).

Once the dough has risen, brush very lightly with the left-over beaten egg. Bake for 40 minutes or until the bread is golden brown on top, rotating after 20 mins. (Be very careful, my oven browned the surface too quickly, so loosely cover with some foil if this happens to you – check at about the halfway point).

Cool loaf in the tin for 5-10 minutes, then move to a wire rack to cool completely. Slice in desired thickness to serve.

Serving suggestions: warm or toasted (under the grill -  because the filling melts in the toaster!) with butter or honey...or just by itself.

Makes one 23cm x 13cm(9 x 5 inch) loaf

Source: adapted from Annie's Eats originally from Martha Stewart's Baking Handbook