Cinnamon Swirl
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven at 220° C.
  5. 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.
  6. Let it coll before to slice it.
  7. Warning: gives addiction...
Directly from Martha Stewart's website, with few, minor changes! Warning: gives addiction...