Cinnamon Swirl Bread (onlinecookingschool)

Dough

8 T (4 oz) unsalted butter
3 3/4 c bread flour
3/4 c nonfat dry milk powder
1 T instant or rapid-rise yeast
1 1/2 c water, room temp
1/3 c sugar
1 large egg, room temp
1 1/2 t salt
1 1/2 c golden raisins
nonstick cooking spray

Toss butter with 1 T flour in bowl and set aside to soften. Whisk remaining flour, milk powder and yeast together in bowl of stand mixer. Whisk water, sugar and egg in 4 cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add water mix to flour mix and mix until cohesive dough starts to form and no dry flour remains, about 2 min, scraping down bowl as needed. Cover bowl tightly with plastic wrap and let dough rest for 20 min. Add salt to dough and knead on medium-low speed until dough is smooth and elastic and clears sides of bowl, about 8 min. With mixer running, add butter, a few pieces at a time, and knead until butter is fully incorporated, about 4 min. Continue to knead until dough is smooth and elastic and clears sides of bowl, 3 – 5 min. Reduce speed to low, slowly add raisins and mix until incorporated, about 1 min. Transfer dough to lightly greased large bowl or container. Using greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees and fold dough again; repeat turning bowl and folding dough 6 more times (total of 8 folds). Cover tightly with plastic and let dough rise for 45 min. Repeat folding, then cover bowl tightly with plastic and let dough rise until nearly doubled in size, 30 – 60 min. Press down on dough to deflate. Transfer dough to lightly floured counter, divide in half and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining piece covered), press and roll into 11 x 6″ rectangle, with short side parallel to counter edge. Stretch and fold dough lengthwise into thirds to form 11 x 3″ rectangle. Roll dough away from you into firm ball, keeping roll taut by tucking it under itself as you go. Cover balls loosely with greased plastic. Coat 1 dough ball lightly with flour and place on lightly floured counter. With seam side down, flatten ball with rolling pin into 18 x 7″ rectangle, with short side parallel to counter edge. Mist surface of dough with water. Sprinkle half of sugar mix over dough, leaving 1/4″ border on sides and 3/4″ border on top and bottom and press lightly to adhere. Mist filling with water until entire surface is speckled. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. Dust cylinder lightly on all sides with flour, cover loosely with greased plastic, and let rest for 10 min. Repeat with remaining dough ball and filling. Grease 2 8 1/2 x 4 1/2″ loaf pans. Using bench scraper, cut 1 cylinder in half lengthwise. Turn halves cut side up and gently stretch into 14″ lengths. Arrange strips side by side, perpendicular to counter edge and pinch far ends together. Take left strip of dough and lay over right strip of dough. Repeat, keeping cut sides up until pieces of dough are tightly twisted. Pinch remaining ends together. Transfer loaf cut sides up to prepared pan. Press dough gently into corners of pan and push any exposed raisins into seams of braid. Repeat with second loaf. Cover loosely with greased plastic and let rise until loaves reach 1″ above lip of pans and dough springs back minimally when poked gently with your knuckle, 1 1/2 – 2 hours. Adjust oven rack to middle position and heat oven to 350 F. Gently brush loaves with egg mix and bake until crust is well browned, about 25 min rotating pans halfway through baking. Reduce oven temp to 325 F, tent loaves with aluminum foil and continue to bake until loaves register 200 – 205 F, 15 – 25 min. Let loaves cool in pans for 5 min. Remove loaves from pans and let cool completely on wire rack, about 3 hours before serving. Makes 2 loaves.

Filling

1 c confectioners’ sugar
3 T ground cinnamon
1 t vanilla
1/2 t salt
1 large egg

Whisk all together in bowl until well combined.

 

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