Cinnamon Swirl Sultana Bread

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The moment you take a bite of Cinnamon Swirl Sultana Bread for breakfast or a snack, you enter a world of culinary delight. The enchanting aroma will draw you to the kitchen, as you eagerly await the oven timer’s signal. Once the bread cools down, toast a slice, smear it generously with creamy butter, and experience the satisfying crunch giving way to a soft, airy core. You’ll be sending your gratitude my way in no time!

Although baking bread may seem like an intimidating art form at first, it’s actually quite straightforward. All it takes is a dollop of patience and a leisurely afternoon at your disposal. The joy that comes from pulling a delectable homemade loaf of bread from the oven, ready to share with your loved ones, is incomparable.

Key Ingredients for Cinnamon Swirl Sultana Bread

Our recipe for cinnamon swirl sultana bread combines the moistness of a cake and the robustness of a bread. Along with common baking ingredients like flour, sugar, and butter, it calls for some unique ingredients to give it that special flair:

• Buttermilk: This tangy, creamy liquid acts as a leavening agent. Using it significantly improves the rise of the bread.
• Instant Yeast: This is another leavening agent, essential for achieving the bread’s fluffy interior. If you prefer fresh yeast, you’ll need 12g.
• Cinnamon: The spotlight of the recipe, cinnamon imparts a comforting, warm flavour that defines this bread. Feel free to use any kind of cinnamon in this recipe.
• Sultanas: Both sultanas and raisins shine in this recipe. Don’t hesitate to add other dried fruits like cranberries, oranges, or apricots for a creative twist.

Cinnamon Swirl Sultana Bread FAQs

• Why didn’t my bread rise?
  • Various factors could interfere with your bread’s rise. It could be that your yeast was old or expired, or the room temperature was too cold. Maybe you didn’t provide enough time for the dough to rise fully.
• What type of flour should I use?
  • Go for plain wheat flour. A combination of fine plain wheat flour and wholemeal wheat flour has worked well for me. If you’re in Europe, typ 550 flour is the perfect fit for this recipe.
• How can I tell if the dough has risen enough?
  • Press an indentation into the dough with your knuckles or a few fingers. If the indentation disappears, the dough needs more rising time. If it stays, the dough is over-proofed. If the dough springs back slowly, leaving a slight indentation, then it has risen just right.
• Why cover the dough while it rises?
  • Covering the dough helps keep it from drying out and protects it from any airborne particles.

Storing Leftover Cinnamon Swirl Sultana Bread

Should you find yourself with leftover bread after breakfast, rest assured it won’t go to waste. Store the remaining loaf in an airtight bag or container. If stored properly, the bread will stay moist and flavourful for 4-5 days.

So go ahead and embrace the delightful simplicity of homemade Cinnamon Raisin Toast. Don’t hold back!

Looking for some other ideas for your next big breakfast? Here are some more delicious recipes:

• Classic Baguette
• Focaccia Bread
• Banana & Raspberry Muffins
• Strawberry Cake

Cinnamon Swirl Raisin Bread

Recipe by jena@jenas.kitchen

0.0 from 0 votes

Course: Baking, Bread, Recipes

Servings

Adjust servings

+

–

1

Loaf

Prep time

2

hours 

30

minutes

Cooking time

50

minutes

Calorieskcal

Total time

3

hours 

20

minutes

Ingredients

• 220 g 220 Warm Water

• 90 g 90 Buttermilk room temperature

• 5 g 5 Instant Yeast

• 65 g 65 Sugar

• 525 g 525 Plain Flour

• 14 g 14 Salt

• 130 g 130 Melted Butter

• Eggwash 1 egg plus couple teaspoons water

• Cinnamon Sugar Blend 10g Ground Cinnamon + 100g Brown Sugar + 2g Salt

• 150 g 150 Sultanas

Directions

• In a medium bowl add in water, buttermilk, yeast, sugar, flour, salt and melted butter. Stir to combine with a spoon.
• Once combined well, use a very wet hand to squeeze and mix dough until well combined. Cover with a clean wet tea towel and let sit for 30 minutes.
• Conduct 10-12 slap and folds. This is done by holding one part of the dough, pulling it up and folding it over the rest of the dough. Cover again and allow to sit for another 30 minutes.
• Conduct another set of slap and folds. Cover again and allow to sit for 90 minutes.
• Slightly flour a clean work surface and place the dough onto the surface. Flour the top of the dough and the rolling pin.
• Roll dough out into a sheet that is approxiametely 60 x 12 cm big and 1 cm thick.
• Brush the top of the dough with egg wash and sprinkle evenly with the cinnamon mixture and sultanas.
• Starting at a short edge, roll the dough tightly. Then cut in half lengthways. Twist one half over the other, keeping the cut sides facing up.
• Prepare a bread baking tray with some butter or baking paper.
• Place the bread into the pan, cover with a tea towel and let rise at room temperature for 1 hour.
• Preheat oven to 205 degrees celsius.
• Brush the top of the bread with egg wash and place into oven for 30 minutes.
• Tent with alfoil, lower the oven temperature to 175 degrees celsius and finish baking for 15-20 minutes.
• Once cooled, cut into slices, toast, add some butter and enjoy!