Mmmmm!
Ingredients:
- 2 cups raisins
- 4 cups white whole wheat flour
- 8 Tbs. sugar
- 8 Tbs. cinnamon
- 2-1/4 tsp. yeast
- 2 tsp. sea salt
- 1/2 cup whole milk
- 3/4 cup warm water
- 1 large egg
- 9 Tbs. unsalted butter
- 3T cream
Method:
Soak raisins in warm water for 5 minutes, then drain.
Add 2T sugar to warm water and stir. Sprinkle yeast on top of water and let sit until yeast is frothy.
In a stand mixer with bread hook attachment, combine flour, 2T cinnamon, and salt. Mix to combine. Add milk, egg, 3T of butter, and water. Mix for about five minutes. Knead raisins in by hand to avoid crushing them.
Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 60 minutes.
In a small bowl, combine the remaining 6 Tbs. each cinnamon and sugar. Melt 4 Tbs. of the butter.
Line a baking tray with a silicone baking mat. Divide the dough in half. Roll each piece out to 1/4 inch thick. Spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.
Roll each rectangle into a cylinder. Place on silicone baking mat, seam side down. Brush loaves with cream. Let rest at room temperature until the dough has risen, 1 to 1-1/2 hours.
Heat the oven to 375°F. Bake for 30 to 35 minutes – loaves will sound hollow when tapped on the bottom. Place loaves on a rack to cool.