Raisin Swirl Bread

Hoje para Jantar
Raisin Swirl Bread


  • 2 teaspoons active dry 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 eggs
  • 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. 1Put the yeast in a bread machine bowl, add a pinch of sugar and 60 milliliters of warm milk, and mix.
  2. 2Let 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. 3With 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. 4Add the salt, egg, and vanilla or orange zest or nutmeg, and mix for about 1 minute.
  5. 5The mixture may now be lumpy (and it will still get worse when you add the yeast).
  6. 6Beat at medium-low speed for about 1 more minute.
  7. 7Put the bowl in the bread machine.
  8. 8Select the leavened dough setting and add half the flour.
  9. 9Gradually add more flour, 1 tablespoon at a time until finished.
  10. 10The 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. 11Mix together the sugar, cinnamon, and cocoa.
  12. 12See if the raisins are moist, and if not, boil them for a minute and dry them thoroughly.
  13. 13Put the dough on a large surface, lightly dusted with flour.
  14. 14Flour the top of the dough and roll it out into a rectangle until about 5 millimeters thick.
  15. 15Gently brush the dough with 2/3 of the remaining softened butter.
  16. 16Sprinkle with the sugar mixture and spread the raisins on top.
  17. 17Starting with one of the longest sides, roll the dough, ensuring that it stays tight.
  18. 18With a sharp knife, make a cut along this roll and roll the dough into a spiral.
  19. 19Line 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. 2045 minutes).
  21. 21When the dough is almost ready, preheat the oven to 375°F and place a tray in the middle.
  22. 22Melt the remaining 1/3 of butter (about 15-20 grams) and brush the top of the bread.
  23. 23Place the cake pan on the tray and bake for about 20 minutes.
  24. 24Cover with aluminum foil and bake for another 25 minutes, or until the bread is golden brown and the bottom sounds hollow.
  25. 25Transfer the pan to a cooling rack and let it cool for about 5 minutes.
  26. 26Remove the bread from the pan and let it cool completely before serving.
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