Cinnamon Raisin Wool Bread

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Recipe Intro From cookim_mama

I don’t have space in my tiny NYC apartment to purchase & store another piece of bakeware, so this loaf pan will have to do (typically, it’s made in a round pan). Regardless, this bread is so good & fun to make. It’s ridiculously soft; cut it open, and you’ll find swirls of cinnamon sugar and raisins.

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  • Recipe Card
Prep time 30mins (2 hour rest)
Cook time 30mins
Serves or Makes: 1 loaf (8-10 slices)

Recipe Card

ingredients

Dough

  • 2 1/2 cups bread flour
  • 1 cup whole milk
  • 2 1/2 tablespoons sweetened condensed milk
  • 1 teaspoon salt
  • 1 large egg
  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoons instant yeast

ingredients

Filling

  • 2 teaspoons white sugar
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • Pinch of salt
  • 1/3 cup raisins
  • 4 tablespoons room temperature butter, for spreading onto the dough

Method

  • Step 1

    Make the tangzhong: Take 1/2 cup of milk and 3 tablespoons of flour from the amount above and place it into a small pot. Whisk until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and set aside.

  • Step 2

    In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the hook attachment, mix for 5 minutes until the dough comes together. Then add the butter and mix for 8-10 minutes or until a rough window pane is achieved.

  • Step 3

    Shape the dough into a ball, place it into a bowl, cover, and let rise for 1 1/2-2 hours or until almost doubled in size.

  • Step 4

    Punch dough to deflate and divide into 2 equal sections. Roughly form into balls, cover, and let rest for 10 minutes. Meanwhile, lightly grease a 9x5 inch loaf pan and make your filling by combining both sugars, cinnamon, and salt.

  • Step 5

    Doing one section at a time, roll the dough to be 9”x18”. Evenly spread 2 tablespoons of butter over 1/2 of the dough then add some cinnamon sugar. Lightly massage into the butter then sprinkle some raisins. Roll the dough into a log starting from the 9” side stopping halfway. Then with the remaining dough slab, slice 1/4 inch wide sections. Finish rolling the dough into a log and place it into the pan. Repeat with the remaining dough.

  • Step 6

    Cover and let rise for ~30 minutes or until it fills up 85% of the pan. Preheat oven to 350°F.

  • Step 7

    Lightly brush with a little milk before baking. Bake for 28-30 minutes or until the top is golden.