Raisin Swirl Bread



  • 2 teaspoons active yeast (organic, or 30 g baker's yeast)
  • 50 grams white sugar
  • 300 milliliters whole milk (warm)
  • 108 grams unsalted butter (room temperature)
  • 3/4 teaspoon salt
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon vanilla extract
  • 1/2 orange zest
  • 1/2 orange zest
  • 1/2 teaspoon nutmeg
  • 470 grams flour
  • 1 tablespoon sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons cocoa
  • 1/2 cup raisins


  1. Put the yeast in a bread machine bowl, add a pinch of sugar and 60 milliliters of warm milk, and mix.
  2. Let it sit for about 3 minutes and stir - the yeast may not have dissolved completely and may not have begun to bubble, but should already be soft.
  3. With an electric mixer, preferably with a paddle, mix in the remaining milk, 58 grams of butter, and the remaining sugar, beating at low speed for about 1-2 minutes.
  4. Add the salt, egg, and vanilla or orange zest or nutmeg, and mix for about 1 minute.
  5. The mixture may now be lumpy (and it will still get worse when you add the yeast).
  6. Beat at medium-low speed for about 1 more minute.
  7. Put the bowl in the bread machine.
  8. Select the leavened dough setting and add half the flour.
  9. Gradually add more flour, 1 tablespoon at a time until finished.
  10. The dough should be soft and malleable. Wrap it in plastic wrap and place it in the freezer for about 30 minutes, or until firm enough to be spread.
  11. Mix together the sugar, cinnamon, and cocoa.
  12. See if the raisins are moist, and if not, boil them for a minute and dry them thoroughly.
  13. Put the dough on a large surface, lightly dusted with flour.
  14. Flour the top of the dough and roll it out into a rectangle until about 5 millimeters thick.
  15. Gently brush the dough with 2/3 of the remaining softened butter.
  16. Sprinkle with the sugar mixture and spread the raisins on top.
  17. Starting with one of the longest sides, roll the dough, ensuring that it stays tight.
  18. With a sharp knife, make a cut along this roll and roll the dough into a spiral.
  19. Line a round pan with parchment paper greased with butter and carefully transfer the dough to the pan. Place it in a warm place until it rises slightly above the edge of the pan (about
  20. 45 minutes).
  21. When the dough is almost ready, preheat the oven to 375°F and place a tray in the middle.
  22. Melt the remaining 1/3 of butter (about 15-20 grams) and brush the top of the bread.
  23. Place the cake pan on the tray and bake for about 20 minutes.
  24. Cover with aluminum foil and bake for another 25 minutes, or until the bread is golden brown and the bottom sounds hollow.
  25. Transfer the pan to a cooling rack and let it cool for about 5 minutes.
  26. Remove the bread from the pan and let it cool completely before serving.
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