Rich Cinnamon Raisin Walnut Bread

Overview

A third version of Cinnamon Raisin Walnut Bread. Layer by layer, it becomes more and more rich and sweet. Roll the cinnamon sugar into the cinnamon raisin walnut bread. When you slice it, a cinnamon swirl will appear on the slice, which not only looks good, but also adds a cinnamon sugar flavor to the bread. There is another way to improve the taste. When the bread comes out of the oven, brush the surface with melted butter and roll the bread in the cinnamon sugar. As the bread cools, the crust will taste sweet and crunchy. I should add that - with the flapping of the knife, the cinnamon sugar fell like frost and snow. It's getting sweeter and sweeter, with a stronger and stronger cinnamon scent, full of calories. Only when the weather turns colder will you be so indulgent. . . .

Tags

• baking
• bread
• butter
• egg
• high gluten flour
• melt butter
• raisins
• sugar
• chopped walnuts
• cinnamon powder
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Dough: 227 grams of high-gluten flour, 2 tablespoons of sugar, 4 grams of salt, 1 teaspoon of dry yeast, 2 grams of cinnamon powder, 23 grams of eggs, 14 grams of butter, 59 ml of milk, 88 ml of water, 3/4 cup of raisins, 1/2 cup of chopped walnuts. Cinnamon sugar: 1.5 tablespoons of cinnamon powder, 90 ml of granulated sugar. Ingredients: appropriate amount of melted butter

   

2. 2 Pour flour, sugar, salt, cinnamon powder, and dry yeast into the bread barrel

   

3. 3 Mix well

   

4. 4 Add eggs, butter, milk and water

   

5. 5 Put it into the bread machine and stir for about 20-30 minutes

   

6. 6 Can pull out the film

   

7. 7 Remove and add raisins and walnuts

   

8. 8 Knead evenly

   

9. 9 Shape into a round shape, put into a large bowl, and ferment for about 2 hours

   

10. 10 Prepare filling: 1.5 tablespoons cinnamon powder, 90 ml sugar

    

11. 11 Pour cinnamon powder into sugar

    

12. 12 Mix well and set aside

    

13. 13 The dough has grown

    

14. 14 Take it out and arrange it into a 22X13 cm rectangle

    

15. 15 Spread 2/3 of the cinnamon sugar evenly over the surface

    

16. 16 Roll up into a cylindrical shape and pinch tightly

    

17. 17 Close the mouth downward and put in the toast box

    

18. 18 The final fermentation is about 90 minutes, and the dough grows

    

19. 19 Put in the oven, middle and lower layers, heat up and down at 175 degrees, bake for about 40 minutes,

    

20. 20 The surface turns golden brown and comes out of the oven

    

21. 21 Unmold immediately and brush melted butter on the surface

    

22. 22 Roll in cinnamon sugar to coat the surface with cinnamon sugar

    

23. 23 Let cool

    

24. 24 Slice after cooling