Cinnamon & Raisin Swirl Bread by Allinson's

  • Total Time

    3h 10m
    • Prep Time

      2h 35m
    • Bake Time

      35m
  • Makes

    1

  • Skill Level

    Intermediate
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian
  • 2 Reviews

    5 star rating

We love sweet bread bakes and our Cinnamon and Raisin Swirl made with Allinson's white dough is a firm favourite. Great for confident bakers, we like ours with a cup of coffee, the perfect complement to the warm, spicy cinnamon and juicy sweet raisins. Fans of our Cinnamon and Raisin Swirl will be sure to love our Chelsea Buns made with Allinson's olive oil dough.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

    • 500g Allinson Strong White Bread Flour
    • 1 Allinson) (7g Easy Bake Yeast Sachet
    • 1½tsp Billington's Unrefined Golden Caster Sugar
    • 1½ tsp Salt
    • 1 tbsp Butter (soft)
    • 300ml Warm Water
  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size

  4. MIX Stir together the raisins, light soft brown sugar and cinnamon.

    • 150g Raisins
    • 75g Billington's Unrefined Light Muscovado Sugar
    • 1 tbsp Cinnamon
  5. SHAPE Roll the dough in to a rectangle keeping the width the same as the longest side of your loaf tin, but rolling it as long as you can. Brush the melted butter all over, then scatter over the raisin mixture. Roll up tightly from one of the ends that matches the tin length. Lift into a lightly oiled 900g/2lb loaf tin.

  6. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  7. BAKE Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Came out great. Easy to make. Used 150ml almond milk and 150ml water. Replaced the raisins with crushed walnuts+hazelnuts. 5 minutes out the oven and half the bread was already gone. Great recipe 👍🏼

  2. 5 star rating

    Delicious

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