Cinnamon Raisin Braid
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The unmistakable aroma of cinnamon and raisins will start mouths watering the minute this loaf hits the oven.
Hands-on: 35 minutesTotal: 3 hours 55 minutes
- ½ cup dark raisins
- ½ cup golden raisins
- ½ cup dried currants
- 2 cups brandy
- 1¼ cups plus 1 Tbsp. warm water, divided
- ½ cup brown sugar
- 1¾ tsp. active dry yeast (1 package)
- 1 cup all-purpose flour
- 2 Tbsp. ground cinnamon
- 2 tsp. plus ⅛ tsp. kosher salt, divided
- 4 cups bread flour
- 1 large egg
- 2 Tbsp. turbinado sugar
- Combine dark raisins, golden raisins, currants, and brandy. Set aside to plump 1 hour.
- In a large bowl combine 1¼ cups water, brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Stir in plumped raisins (drained), all-purpose flour, cinnamon, 2 teaspoons salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 equal portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
- Whisk together egg with 1 tablespoon water and remaining salt, and brush gently onto the top of the risen loaf. Sprinkle with turbinado sugar, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack.