Dessert bread with cinnamon and raisins

Category: Yeast bread
Dessert bread with cinnamon and raisins

Ingredients

Dough
wheat sourdough 100% moisture (starter or active) 110 gram
wheat flour / grade 380 gram
water 140 gram
sugar 30 grams
butter 70 grams
egg C1 1 piece
salt 6 grams
pressed yeast 15 grams
Filling
cinnamon 1.5 tsp
raisins 75 gram
sugar 50 grams
flour 2 tsp
water 1 tbsp. the spoon
egg 1 piece
------ ----
shape 29 * 9 * 9

Cooking method

  • Dessert bread with cinnamon and raisins In this recipe, we need the leaven only for taste. You can take it straight from the refrigerator or pre-feed it to avoid acidity in finished baked goods.
  • Of all the ingredients for the dough, knead the dough in any way. I kneaded in HP (7 * 5 * 12).
  • Dessert bread with cinnamon and raisinsDump the dough onto the table. The dough is soft, slightly sticky.
  • Dessert bread with cinnamon and raisinsRoll the dough into a ball, cover and leave to ferment at room temperature, or put in a warm place if it's cold. Temperature up to 30 degrees. Fermentation for 90 minutes. After 45 minutes, knead the dough.
  • Dough at the beginning of fermentation.
  • Dessert bread with cinnamon and raisinsThe dough is in the middle of fermentation.
  • Dessert bread with cinnamon and raisinsDough at the end of fermentation before shaping.
  • Dessert bread with cinnamon and raisinsWash and dry the raisins. Combine sugar, cinnamon, raisins and flour.
  • Dessert bread with cinnamon and raisinsRoll out the dough into a layer, grease with a chatter box from an egg and water.
  • Dessert bread with cinnamon and raisinsDistribute the filling.
  • Dessert bread with cinnamon and raisinsRoll up, pinch the edge and put in the mold with the seam down. Cover and leave to proof.
  • Dessert bread with cinnamon and raisinsProofing takes about 50 minutes. The time depends on the room temperature and the strength of the yeast.
  • Dessert bread with cinnamon and raisinsLubricate the top of the bread with a talker. We put in an oven preheated to 180-190 degrees for 40-45 minutes. If the top begins to blush strongly, then it can be covered with foil.
  • We take out the bread, free it from the mold and let it cool on the wire rack.
  • We cut and enjoy.
  • Dessert bread with cinnamon and raisins
  • Dessert bread with cinnamon and raisins
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Note

It turns out this is my seven hundredth recipe on the forum
The recipe was spied on a foreign blog and adapted by me to our products.
Incredible bread, delicious, aromatic. Especially good if you make a toast out of it. Recommend!

Trishka
This is not bread, this is a masterpiece !!!!
ang-kay
Ksyusha, Thank you. Help yourself, dear!
Trishka
I've already dragged the kusmanchik!
Stotskaya
What a bun, and even with cinnamon! : girl_claping: Thank you, Angel, for making us happy with wonderful pastries!
And you can cook not with sourdough, but with "live" yeast? I don't like dry ones, but I don't know the leaven yet.
ang-kay
Lalathanks for the praise. the bread is delicious.
Quote: Stotskaya
And you can cook not with sourdough, but with "live" yeast? I don't like dry ones, but I don't know the leaven yet.
There is no dry yeast in the recipe, only live or pressed. Without sourdough, you can, but then you need to add flour and water. But it's better to make a dough.
kristina1
ang-kay, Angelica, my God what a bun .. this is what my grandmother did, the kingdom of heaven .. with cinnamon, with raisins, how delicious it was
Stotskaya
Thanks for the answer! How much water should you add? I'll deal with the flour, but I just saw the yeast in the recipe - I didn't see it, but is there enough?
Angel, sorry there are so many questions!
ang-kay
Once the starter culture is 100% moisture, then it consists of water and flour in the same proportion. Those 55 grams of water and 55 grams of flour. You can add 2-3 grams of yeast.




Quote: kristina1
this is what my grandma did
kristina1, I'm glad I reminded you of your dear baked goods)
Stotskaya
Angela, dyakuyu !!!
Silyavka
ang-kay, Angela, with the anniversary recipe for you. I will bookmark the recipe. Thank you for your work.
ang-kay
Lenochka, Thank you. Very nice. I hope you enjoy the bread)

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