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Cinnamon Swirl


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

250 ml warm water
10 g fresh yeast
150 g all-purpose flour
200 g of strong flour
1 tablespoon sugar
4 tablespoons melted butter
150 g raisins
70 g cane sugar + 1 teaspoon
4 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1 egg beaten


Crumble the yeast in the kneader bowl (normal large bowl, if kneading by hand), add a pinch of sugar, then dissolve everything with the warm water. let it rest for 10-15 minute, until it foams.


Add flours, sugar, and half the butter. Knead for 10 minutes on medium speed. Add raisins and knead for another 5 minutes. Form a ball and place it in an oiled bowl. Cover with plastic and let it rest until it doubles, for 1-2 hours.


Roll out the dough in a 30x25 centimetres square. Mix cane sugar with cinnamon, nutmeg and the remaining melted butter. Brush the rolled dough with some of the beaten egg, sprinkle with the sugar-cinnamon- butter mixture and rub everything together with the back of a spoon. Roll up the dough tightly, beginning from the short side. Close the ends and lay the sausage in a buttered plum-cake pan, 22x12 centimetres. Let it rise for 30 minutes in a warm enviroment.


Preheat the oven at 220° C.


When the dough is well risen, brush it with the remaining beaten egg and a teaspoon of cane sugar. Bake for 15 minutes, then lower the temperature at 180° C and bake for another 15 minutes.


Let it coll before to slice it.


Warning: gives addiction...


Pairs Well With


Notes

Directly from Martha Stewart's website, with few, minor changes! Warning: gives addiction...

Please can you breakdown the ingrediant amts to the USA Amts. Love the look of this bread and would love to make it.

Thanking you in Advance
Grace (MY grandparents are from Naples)

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