Wow, this tastes great!!! This is adapted from a recipe from the Cook’s Illustrated magazine (March/April 2012).
56 grams butter
240 grams bread flour
25 grams non-fat milk powder
20 grams sugar
1/2 tablespoon instant dry yeast
130 grams warm water
1/2 half egg – mixed
5 grams salt
1 cup raisins
25 grams powdered sugar
3 grams cinnamon
1. Cut the butter into small pieces.
2. Mix the flour, non-fat milk and yeast in a bowl. Add water and egg. Mix using a pastry scraper – then place on board and knead until well mixed. Cover with a bowl and let rest 20 minutes.
3. After dough rests, add the salt and knead so that the dough becomes soft. If the dough is too
stiff, add a little water until dough becomes soft. Let dough sit under a bowl again for about 10 minutes.
4. After dough rests, add the butter and knead again so that the butter is well incorporated into the dough and it is soft. Let rest under a bowl for about 10 minutes.
5. Knead in the raisins and roll into a smooth ball. Place in a bowl and cover with plastic. Place in a warm place and let rise for 45 minutes.
6. After 1st rise, lightly fold the bread and roll into a ball. Cover again and let rise for 45 minutes in a warm place.
7. After rising, divide the bread into two equal pieces and roll into balls. Cover with plastic and let sit for 20 minutes (bench time).
8. Make cinnamon filling – sift the powdered sugar and add the cinnamon and vanilla and mix.
9. Flatten each ball and sprinkle the cinnamon on top. Gently roll the ball into a log shape. Make each shape the same length.
10. Braid the two shapes neatly. Gently fold them and place into a buttered baking pan and brush with egg. Cover with plastic and let rise for 1 hour.
11. Brush with egg again after rising and bake at 210 degrees (Celsius) for 30 – 40 minutes depending on your oven. During the last part of the baking you may want to cover with foil so the bread top does not burn.
|Use the pastry scraper to mix in the butter|
|Roll the dough into a ball before the 1st rise|
|Bread should be plump after the rising|
|Cover the dough and let rest for about 20 minutes (bench time)|