Ingredients:

  • 1 cup (150 g) Raisins (preferably dark Thompson raisins)
  • 1/2 cup (120 ml) Hot Water, strongly brewed black tea, or rum (for soaking)
  • 1/2 cup (120 ml) Whole Milk, warmed to 105–115°F / 40–46°C
  • 2 1/4 tsp (7 g) Active Dry Yeast (or Instant Yeast)
  • 1 tbsp (15 g) Granulated Sugar (for yeast activation)
  • 3 cups (360 g) Strong White Bread Flour (or All-Purpose Flour)
  • 1/4 cup (50 g) Granulated Sugar (for dough)
  • 1 tsp (6 g) Fine Sea Salt
  • 1 large Egg, lightly beaten
  • 1/4 cup (56 g) Unsalted Butter, melted and cooled slightly (for dough)
  • 1/2 cup (100 g) Light Brown Sugar, packed (for filling)
  • 2 tbsp (28 g) Unsalted Butter, very soft (for filling)
  • 1 tbsp (10 g) Ground Cinnamon (preferably Ceylon) (for filling)
  • 1/2 cup (60 g) Icing (Powdered) Sugar (Optional Glaze)
  • 1-2 tbsp (15–30 ml) Milk or water (Optional Glaze)

Instructions:

  1. Soak Raisins: Place raisins in a heatproof bowl. Pour hot liquid over them and set aside for at least 15 minutes to plump up. Drain thoroughly and pat dry. Activate Yeast: Combine the warm milk, 1 tbsp sugar, and yeast in a small bowl. Whisk gently. Let sit for 5–10 minutes until frothy.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine flour, remaining sugar, and salt. Add Wet Ingredients: Pour in the yeast mixture, the beaten egg, and the melted butter. Knead: Mix on low speed, then increase to medium-low. Knead for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides. Incorporate Raisins: Add the drained raisins during the last minute of kneading, mixing only until evenly distributed.
  3. First Proof: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly. Let the dough rise in a warm, draft-free place until it has doubled in size (60–90 minutes).
  4. Make Filling: Cream together the soft butter, brown sugar, and cinnamon until a smooth, spreadable paste forms. Deflate and Rest: Gently punch down the risen dough and turn it out onto a lightly floured surface. Cover and let rest for 5 minutes. Roll Out: Roll the dough into a large rectangle, approximately 18 x 10 inches (45 x 25 cm). Spread Filling: Spread the cinnamon-sugar mixture evenly over the entire surface, leaving a 1-inch border on the far long edge bare. Roll Up: Starting from the short end, roll the dough tightly like a Swiss roll. Pinch the seam closed firmly. Place in Tin: Carefully lift the rolled loaf and place it seam-side down in the prepared 9x5 inch loaf tin.
  5. Second Proof: Cover the loaf tin loosely and let rise for 45–60 minutes, or until the dough has noticeably puffed up and almost reached the top of the tin. Preheat: Preheat the oven to 350°F (175°C). Bake: Bake for 35–40 minutes. If browning too quickly, tent the tin lightly with foil. Check Doneness: The bread is done when the internal temperature reaches 200–205°F (93–96°C).
  6. Cool and Glaze (Optional): Immediately remove the loaf from the tin and place it on a wire rack. Let it cool completely before slicing. If using the glaze, whisk the powdered sugar and milk/water until smooth. Drizzle over the cooled loaf just before serving.