To keep the signature babka braid from falling apart, add softened butter in the cinnamon-sugar mixture and spread it on the flattened dough. The butter will act as a glue so that when you cut the rolled up dough, the structure will not fall apart.
I found there is a technique doing the babka that works well. You basically twist it starting the babka. With practice it makes a decent babka and the loaf pan holds it together and during the final rising it tightens up nicely. I use 90 minutes for the final rising.
I did I this and it came out delicious, however it was one of my first attempts at baking this recipe and I didn’t get the rise I was looking for. I’m not sure if it was the added butter or too cold of a kitchen or whatever many other reasons. My sister said it was the best cinnamon, raisin bread she had ever tasted..lol
I made this yesterday. Here are my suggestions. If you want to avoid the burned top, limit baking at 400 deg for only 20min instead of 30min. And bake at 350min for extra 15min on top of what calls for in the video. I started tenting right before the extra 15 min. Also reduce the amount of salt to 10g instead of 14g, and half the amount of sugar sprinkle (50g instead of 100g). You can adjust the amount of cinnamon to taste. Of you reduce the sugar and not the salt, the the taste won't be balanced.
I disagree, I don’t like it because he said grams this and grams that. I went to cooking school and was taught in cups, 1/4 cups, tablespoons, etc. Plus, my measuring devices aren’t in metric. I don’t have time to sit here and waste time getting on the internet and doing conversions! First and last time watching his videos…bye!
Man, you're so talented. You're clearly an excellent chef, but you're also great being in front of the camera. Your videos are so entertaining and recipes seem so doable and not intimidating. And the little dance that you do at the end never fails to crack me up. Keep dem videos coming!
Just made this and OMG IT'S AMAZING!! THANK YOU! This is the only recipe that I will use. The only thing I did differently is, I chopped the raisins which prevented them from falling out when slicing & twisting it & I added some of my sourdough base which gave it a really nice flavor! I didn't omit or reduce the yeast that was called for. Slicing it as you would a babka really made the swirls of cinnamon & raisins distribute so much better than just rolling it up as you normally would. My family thanks you too!!
This was easily the best cinnamon raisin bread I have ever had. I let it cool on the counter for 1.5 hours before taking that first slice and I was not prepared to be as floored as I was. Thank you so much for sharing such a rich and fluffy treat. The Maillard reaction on the exterior of the bread was the perfect touch to make this from just cinnamon raisin bread to THE cinnamon raisin bread. It's currently 3 a.m. and I'm doing my best to not sneak another slice before breakfast. Oh, I did one thing differently. I'm very familiar with making babka and usually pour sugar syrup on top of the loaves immediately after they're done baking. I applied the same additional step to this bread and it was absolutely perfect!! Anyway, thank you for the great content and recipe! You have a new subscriber.
I made this thing!! Thanks for making the video. My wife really enjoyed it too! She usually buys the same cinnamon bread from the store but said this recipe tasted way better.
I have just made 2 loafs and counting down the time so I can enjoy it I have made bread from following you and they are just great I cook for 25 people once a mth for the community for people who are doing it tough and when I bring out your bread there face light up they just love it wait till I give them this one Thankyou so much through you I can give to other people
I wish I could send you a picture. This is the latest tweak of Brian's recipe but using milled grains instead of store flour. Yes Brian I use a KA mill on my Kitchenaid! Update: I now have a Mock Mill 200 Pro, but haven't finished trying it out, but the dough looks much better. However, I get 5 miniloaves from this recipe, which make great Christmas presents. You have to freeze them because the only preservative in these is the salt. But you also get the benefit of the nutrition of the full grain. I did adjust the cooking time to 20 minutes at 400°F, and then 10 minutes at 350°F. The loaves are still a little big, and they get bigger cooking. I sure when I improve my technique in making smaller loaves which is tough using the method Brian describes, but not impossible. But if you want to make this with milled grains it is doable. Brian's UA-cams are better than many other internet chefs and while this one is tough for arthritic 67 year olds, it is doable with practice. My brother also cheered up doing these and if you adjust the cinnamon it makes a great cinnamon raisin roll. Congrats Brian. You should redo this video for Christmas. This recipe makes a great Christmas present.
The way to keep the bread from falling apart is to mix the cinnamon and brown sugar mixture With the egg wash. Then you spread it on like a paste and it helps the dough stick together in its different layers
A technique to making the dough more manageable is to put in the freezer for like 20 minutes before splitting. Keeps it firmer, more together and easier to "babka".
Excellent recipe! I've made it twice now. The first time I did exactly like the video. Second time I used bread flour instead of all purpose flour and it made a SIGNIFICANTLY sturdier bread that was not too dense or dry. The first time I made the bread with all purpose flour it fell apart in the toaster and when cutting it. With bread flour it toasted just fine. Very great bread dough.
Just made the recipe, with a brand new mixer. Can't believe it was that easy to make, and super delicious. Many thanks for the amazing recipe. For anyone wanting to do it with a mixer, here's the recipe I followed written out: Melt 130gr butter Combine together in a bowl: 220g warm water 90gr buttermilk (room temp) 5gr instant yeast 65gr sugar 525 gr AP flour 14gr salt all the melted but cooled butter Use the mixer 3 min low speed (kitchen aid setting 2-3), 3 min high speed (kitchen aid setting 8-10) Cover and Let it rise for 60 mins Use the mixer on medium speed for 3 mins (kitchen aid setting 5-6) Stretch and fold and form into a ball 90min rise Prepare pan with butter Flour work surface and the dough on top and roll out until 10cm thick 10cm wide, 50cm long sqr Brush top side with egg wash (1 egg + 2 tsp water) Make cinammon mix, 10gr cin + 100gr brown sugar + 2 gr salt Sprinkle mix all over the square + sprinkle 150gr raisins (dry) all over Roll into a tube Cut and twist the bread together, and place in buttered pan Preheat oven to 204C, and rise for about 1h Brush in egg wash Bake in oven for 25 min Put on foil, and oven temp down to 176C Finish it up with 22 mins in the oven
Have made this 3x now and it is delicious. First two times, did everything as directed = yummy. Third time I used the spices that go into Swedish Cardamom Buns, also yummy and a nice spin on raisin bread. Keeper recipe.
I have made this a few times now and I cut the sugar by 50% I need to do this for health reason and I am very happy how the bread turned out Now I will be trying the rosemary and potatoe Bread. You are the only one I go to for bread they all ways turn out great
Made this last night. . Added twice as much buttermilk by mistake. Still came out nice. Just a bit more dense than normal. Will make again tonight with correct measurements. Really nice bread for a winter day. Makes for a great gift as it looks great. So delicate and colorful.
I made the cinnamon raisin bread today and it was DELICIOUS!!! The family ate it up so fast I have to make it again so I can freeze it for breakfasts. Excellent recipe!
Tried the recipe today. The dough was so easy to work with and flavorful. This was the easiest, most delicious bread recipe I've followed yet! Thank you!
Recently found your page - I must say, I L O V E your entire vibe! Watching you cook is pretty awesome! You make such incredibly delicious food! Excited to see you post more and more!
I made this recipe twice and both times it was fabulous! Thank you so much, Brian. I took the easy way out and mixed it in a stand mixer. Both times I had to extend the cooking time by an extra 10 minutes to get the internal temperature up to 190 degrees (so a total of 1 hour ... 30 minutes at 400 degrees and 30 minutes at 350). The first time I made a buttered parchment sling which made getting the bread out of the pan really easy ... just by lifting. I forgot to do this the second time, but didn't have any issues. This bread is a show-stopper!
Hello Ann, I have been trying to find instructions with just the stand up mixer. Maybe you can tell me if after I mixed it on low for 3 min, then high for 4 minutes do I now let it sit for the 90 minutes or is it another 30 minutes? thank you for any advice.
@@lillygtz so after you do the first mix that you mentioned, low for 30 minutes then high for 4 minutes, let the dough rest for 30 minutes. then after that, you do the 4-5 strength building folds followed by the 10-12 slap and folds...you do this only ONE time (not twice like you would if you had NOT used a stand mixer) then after that you let it ferment for TWO hours (instead of 90 minutes)
@@alyssamartinez1725 I have made this bread 3 times now and I’ve let it sit for longer than just 2 hours just cause I ended up having to leave for something or another and it came out good all of the times. It is a little confusing for me because He doesn’t seem to give accurate instructions or I haven’t caught it myself 🤷🏻♀️. I do the mixer 3 in low, 4 on high then let it rest for 90 minutes or more 😬 I really have never done the stretch and fold and then rolled it and do the egg wash, cinnamon & raisin then babka it and put it in the pan and wait 1 hour. It’s been good to me every time. I do wish it had a little more air in the bread. It seems a little more dense than I’d like but it’s good still. Hope that helps. Tell me if you try it and how it came out? 🌺
@@lillygtz maybe doing the stretch and folds would help it to get more air into it. i'd try that out(: i actually have not tried the recipe yet but i'm planning to tomorrow so i will comment back to let you know how it goes(:
@@lillygtz hellooo lilly!!! i made the recipe today (with a stand mixer) and it came out fantastic!! i didn't find mine to come out too dense. it was super soft! i was reading through the comments earlier today and saw someone explain what they did with a stand mixer. so they of course do the first initial mix with 3 minutes low speed(setting 2-3 on kitchen aid mixer) and 4 minutes high speed(setting 8-10). then they covered it and let it rise for 60 minutes! then they used the mixer again on medium speed for 3 minutes (setting 5-6) and did a stretch & fold and formed into a ball. then they let it rise for the last 90 minutes. hope that helps a bit! the bread was a hit amongst my family even my dad who's VERY particular about his breads/pastries/desserts.
I have good memories of cinnamon raisin bread as a child. What I really miss is the white icing that used to be drizzled on top of the store-bought bread. But they stopped making that bread with the drizzled icing. Brian, you and many of your viewers are much younger than me, so that's something none of you may not have ever experienced. For me, to bring back those memories, that's the only change I would make to your recipe, drizzling atop the white icing when it comes out of the oven while it's still warm. Looking forward to trying it! Thanks!
This was my first try at raisin bread. I am waiting for my second loaf to finish in the oven because the first loaf I made for my sister and my husband was unfortunately left out to cool during a family dinner. Needless to say less than half was left after dinner so I got up early the next morning to make another loaf. I am so glad that this was the first recipe I came across. Ten Thumbs up
Hey Brian, I have done the recipe twice and I will never go back to just rolling up the dough. It was amazing! I did do a little "twist on the recipe, I added the raisins to my dough in the mixing process. Thanks for the recipe, I'll continue watching for new things that you might be doing. Cheers!
I was baking cinnamon bread when I came across your video! You saved my cinnamon bread! I got it out of the pans - cut it down the middle and braided it! It is amazing! I went from ordinary cinnamon raisin bread to extra ordinary cinnamon raisin bread! Thanks to you! You are the best! Barbara PS I'll be watching your UA-cam channel from now on! thanks for saving me and my cinnamon bread!
Another great video. The content is full of things none of the other cooking channels mention. I think that is why so many that have stumbled onto your channel are such immediate fans. Hope your channel grows in leaps and bounds. I always love sticking around to the end. The dance and music choices just make me smile.
Once again Bri, you nail it!!! This is going to be my hubby's favorite! Trying it today! Thanks for being so watchable and having such amazing recipes and videos!!! You taught me almost everything I know about bread making!
It's actually a timeless comment. I was born in the late 70's and can relate as well. First thing that came to mind was that older dude getting slimed on _You Can't Do That On Television!_ and then all my bros getting on 'boards and bikes and terrorizing the neighborhood Also "elderly 33 yr old" ... that was hilarious, I guess relative to a teenager you're ancient
My eggless cinnamon bread search brought me here; first timer. You've really leveled up Cinnamon Bread. Great tip on moist raisins too. Greetings from India altho born n raised in the States.
Brian, I was looking for the best raisin cinnamon bread recipe and yours is it. Looking forward to making this … as soon as my bread pan (glass) comes in. 😢 I wanted to make it today, but Shabbat is here. Shabbat shalom!
my gosh, it’s sooo gooooood. I dont have buttermilk so i substitute it with yogurt+milk and it still turns out great. I love how little work it requires in kneading but still remains fluffy. My family loves it too! Definitely double the recipe next time.
Made this today. It is excellent! Hubby says even better than the baked goods we get from the farmers market. I baked mine in a silicone loaf pan which ended up taking an additional 20 minutes to bake.
It came out well following the recipe. I used hard white wheat berries, and it looked a less fluffy than commercial flour. When you put it aside for the yeast to work, I put mine near the exhaust of the small ice machine since it is warm there but not hot. Rose beautifully. The babka technique really works though you think you have butchered it. After I put it aside for an hour as Brian instructs, it increased dramatically in size. Oven techniques worked beautifully, and I may try some other grain blends later. Still toasted, with added butter this is wonderful. Great video Brian!
Thanks Bri for your excellence in "Bake-torial". Stopped baking Raisin bread years ago when all the Raisins sank to the bottom of the loaf, though it baked somewhat OK. You brought this to reason, don't soak the raisins and then add to the dough...or else, soggy, sunk, raisins.
I can't wait to make your recipe for your cinnamon bread! I am so happy to see your subscriptions increasing so quickly. So happy for you, you are so very talented! Keep up the good work.
@@BrianLagerstrom Now that's too cool! You were replying to my note to you while I was binge watching your doughnut and pizza vids! You are so much fun to watch... Love your mannerisms... Thank you !
Just made this recipe. YEP Bri isn't lying. It gets a little chaotic with the layers. My loaf was a little long so I had to "persuade" it in the the pan. Actually, I only had a glass Pyrex of the same dimensions and cooked it to an internal temp of about 200-205 degrees F. Super tasty. I will certainly make it again especially now knowing what to expect. Thanks, Bri.
I just made this bread, and not being a seasoned bread maker -- I can say that simply following the instructions given yielded a terrific taste! Thanks Brian very much for sharing and your presentation style is awesome!
I veganized it for my daughter and I don’t think anyone would be able to tell! It’s a beautiful recipe! Thanks again for all your videos 🙏🏼 I can’t believe such awesome recipes and all the tips are just at my fingertips! ❤
@@user-cs1xz I used aqua faba from chick peas, just used equal amounts by weight. You can also get a dry version of eggs (vegan) that you add water to and it is a nice egg replacement too! Either one would work in this recipe. You could also just omit it altogether but it’s not as soft and tender and doesn’t last as long. But it will be gone in a day anyway because it’s so darn yummy!
@@kathychabidon7489 ooo if you used aqua faba in this and it worked i will try that! thank you so much for taking the time to explain it to me. and how freakin SWEET of a mum you are to make this for your vegan daughter! go mama!
I used dried tart cherries a couple of months ago and now that's what I use. Needed a break from raisins. But still have the pouches or whatever you call them so jam leaks out wherever gravity is strongest. Your method I'm definitely going to try next bread day. Thanks lots for this demo.
I can not recommend Brians channel enough! Everything from weeknighting to kitchen recommendations is spot on. This cinnamon raisin bread recipe though is legit! I am up to making 8 loaves over a few days for family and friends. Thank you B-man for your channel!
I was supposed to start a new fitness/nutrition plan 4 weeks ago. Every week I’ve been making something different from your channel and each week, I’ve fallen off the wagon. Thanks a lot Brian 🤓 On a serious note, this recipe was by far my favourite. Wow! What a delight it was to bite into this 🤩
I’ve made this recipe once a week now for about a month..😂 It’s so freaking delicious. I must admit I am not a baker, however I have now become a pro at this particular bread. Because of this I’ve now thrown a private dinner party making homemade ciabatta bread and this bread for dessert, with a nice honey butter cream to go along with it. I’ve had so many compliments and people are now willing to pay me if I would make them a loaf or two if this as well as the ciabatta. Thank you so much for showing me that I loved baking bread! Who knew?
This is a beautiful recipe & freezes well, so I double the recipe and freeze in half loaves for a weekend "special." My oven temperature runs high, so I adjusted my oven temperature to avoid over browning. I also lay foil on top when I lower temperature for last 15-20 minutes. Also, before baking I push any raisins down into dough, so raisins do not burn in oven. Lifting the dough can be tricky to place in Pullman loaf pan, so time to call "hubby" in for extra set of hands OR use the biggest spatula you have, as an extra hand for lifting dough into pan.
I’ve just begun learning to bake and decided to challenge myself with this recipe since my whole family loves cinnamon-raisin bread. There were a few bumps in the road and it didn’t turn out as beautiful as yours but it tasted amazing. I added butter to the cinnamon-sugar mixture on the suggestion of another viewer which (I think) gave the bread the texture of a cinnamon roll, which I absolutely loved but wasn’t what I was going for haha. So next time I’ll use the powdered ver instead. But overall, this was a whopping successes. Thanks so much for this easy-to-follow and absolutely delicious recipe!
Powdered version? I don't think the other poster meant melted butter. I think they meant to spread soft but not melted butter on the dough instead of the egg wash. Then sprinkle your cinnamon sugar on like the video shows. If you melted the butter and mixed it into the cinnamon sugar, you definitely did it wrong. Try using soft but not melted butter in place of the egg wash.
I am going to try this recipe this weekend. Last thing on my list for 2023 was to make a cinnamon raisin bread. I randomly came across this channel and am now subscribed. Very entertaining videos. The dancing at the end made me laugh 😂
My 6th time making this & found some tricks...0- Always make two! .: 1--I line pan with parchment...stops the sticking....2 Separate egg for the wash beat white first then add yolk makes a nice foam that covers quickly and evenly 3- peeling off zest of orange blitz with 1/4 cup sugar and add to make a cinnamon orange bread 4- cutting up raisins by squeezing them together and chop through with knife 5- take the split and folded loaf, divide it into 8 rolls bake in parchment lined 8" square for cinnabon lookalikes...friends are asking for more of these..... reason for making the second loaf! great youtubes, guy thanx.
Biran, I just love your humor (and obvi your culinary skills) being a fellow 30-something-year-old. I just feel like you get me. Also, I follow several other cooks on youtube and your technique for yeasted breads has yielded me far better results than others!! Thanks and keep em coming!
I finally got to bake this amazing bread over the weekend and we couldn't have been happier. Our Kids loved it, their reaction was "This is literally the best raisin Walnut bread in the whole wide world". My swirl didn't come out as good as we would have liked but the flavor and the aroma just blew our pallet
Being a cinnamon raisin bread junkie i had to get a towel to assist with the mouthwatering from watching. I also literally eat this bread everyday and I’m 63. Dude you are awesome and i pray i am so able to replicate this at home. Will update you when i attempt it!
I have tried a raisin cinnamon bread before & it's also yummy, the raisins were added few tablespoons of rum, it added flavour & smell( before sprinkling it to the dough).
Hi from India! This bread looks stunning...I love all your recipes (probably watched all the bread vids multiple times!) Superb content and every video you create inspires me to cook right away...I don't even like raisins but I am still going to give this a go! Please make your version of Babka! Your final dance routine and the peppy music makes me want to subscribe again. Your channel is dope!
Thanks for the lesson on a new way to knead. Game changer! Only taken 30 years to be able to succeed at yeast baking, since i never had the feel for it. I’ve used this video several times for instruction, refresher or inspiration. My twist: cut into 3 sections, roll the 3 individually and braid together. Now what else do you have up that brilliant sleeve?
All I can say is "WOW", NO all I can say is " INSANELY WOW "!! Now that is what I call cinnamon raisin wonder bread! I worked in a grocery store bakery for 10yrs but all the dough came in frozen. So I'm great at shaping, braiding, and proofing dough but I'm learning how to mix dough. I have been craving cinnamon raisin bread for a week and beeN looking for an amazing recipe (before I give up and just use my white bread dough recipe)! Thank the Gods I found you cause I was getting desperate! Getting it ready to go! So can't wait to eat half loaf as soon as I can!!
Yo, my five year old daughter recently started making her own cinnamon raisin bread in the mornings now. I showed her this and she lost it with your dancing. Haha. Can’t wait to try this with her. Thanks chef!
i love your content Brian! Im definitely going to try this one, i love the idea of splitting it to make it look better, taste better, and be more structural, great stuff!
Made this yesterday and it's SO good. Definitely donut/croissant vibes. With the holidays coming, I'd love to see your version of a panettone! I can't find a recipe anywhere (especially on youtube) that's in your style of maxing approachability with results, and good panettone is truly something special.
Just made this bread today! My child cannot wait to taste it. Having to cook it a little longer at the end to get the brown crust around the bottom and sides, but I’m stoked to taste it!!! My house smells like cinnamon heaven. I need to put this smell in a candle.
@@BrianLagerstrom The flavor was amazing. I baked two at once and one was undercooked. I froze the second one to give to my boyfriend… but woo! My son loved the undercooked one. Cool thing was it cooked fully when I toasted it… haha. Full disclosure: this was my first attempt at a yeast dough that actually worked. Last time I tried making pizza and I think the yeast had expired. 😆
To keep the signature babka braid from falling apart, add softened butter in the cinnamon-sugar mixture and spread it on the flattened dough. The butter will act as a glue so that when you cut the rolled up dough, the structure will not fall apart.
You’re an angel
I found there is a technique doing the babka that works well. You basically twist it starting the babka. With practice it makes a decent babka and the loaf pan holds it together and during the final rising it tightens up nicely. I use 90 minutes for the final rising.
I did I this and it came out delicious, however it was one of my first attempts at baking this recipe and I didn’t get the rise I was looking for. I’m not sure if it was the added butter or too cold of a kitchen or whatever many other reasons. My sister said it was the best cinnamon, raisin bread she had ever tasted..lol
I made this yesterday. Here are my suggestions. If you want to avoid the burned top, limit baking at 400 deg for only 20min instead of 30min. And bake at 350min for extra 15min on top of what calls for in the video. I started tenting right before the extra 15 min. Also reduce the amount of salt to 10g instead of 14g, and half the amount of sugar sprinkle (50g instead of 100g). You can adjust the amount of cinnamon to taste. Of you reduce the sugar and not the salt, the the taste won't be balanced.
Totally agree with @pingpong6861. Half the salt and sugar, less time at 400. There’s no reason to burn the bread like he does in the video.
Hands down the best cooking show on UA-cam. I am really enjoying how accessible you make the recipes. Homemade raisin bread is going to be dope!
That’s very kind of you sir.
YES. Yes. Yes.
I totally agree 👍
pp
I disagree, I don’t like it because he said grams this and grams that. I went to cooking school and was taught in cups, 1/4 cups, tablespoons, etc. Plus, my measuring devices aren’t in metric. I don’t have time to sit here and waste time getting on the internet and doing conversions! First and last time watching his videos…bye!
Man, you're so talented. You're clearly an excellent chef, but you're also great being in front of the camera. Your videos are so entertaining and recipes seem so doable and not intimidating. And the little dance that you do at the end never fails to crack me up. Keep dem videos coming!
Thanks for the kind words! And thanks for taking the time to comment, cheers!
@@BrianLagerstrom Kent Rollins did the dance first, to be fair!
I remember!@@levonschaftin3676
Just made this and OMG IT'S AMAZING!! THANK YOU! This is the only recipe that I will use. The only thing I did differently is, I chopped the raisins which prevented them from falling out when slicing & twisting it & I added some of my sourdough base which gave it a really nice flavor! I didn't omit or reduce the yeast that was called for. Slicing it as you would a babka really made the swirls of cinnamon & raisins distribute so much better than just rolling it up as you normally would. My family thanks you too!!
Thanks for trying
This was easily the best cinnamon raisin bread I have ever had.
I let it cool on the counter for 1.5 hours before taking that first slice and I was not prepared to be as floored as I was.
Thank you so much for sharing such a rich and fluffy treat. The Maillard reaction on the exterior of the bread was the perfect touch to make this from just cinnamon raisin bread to THE cinnamon raisin bread.
It's currently 3 a.m. and I'm doing my best to not sneak another slice before breakfast.
Oh, I did one thing differently. I'm very familiar with making babka and usually pour sugar syrup on top of the loaves immediately after they're done baking. I applied the same additional step to this bread and it was absolutely perfect!!
Anyway, thank you for the great content and recipe! You have a new subscriber.
I made this thing!! Thanks for making the video. My wife really enjoyed it too! She usually buys the same cinnamon bread from the store but said this recipe tasted way better.
Thanks for trying Noe!
I have just made 2 loafs and counting down the time so I can enjoy it
I have made bread from following you and they are just great
I cook for 25 people once a mth for the community for people who are doing it tough and when I bring out your bread there face light up they just love it wait till I give them this one
Thankyou so much through you I can give to other people
I wish I could send you a picture. This is the latest tweak of Brian's recipe but using milled grains instead of store flour. Yes Brian I use a KA mill on my Kitchenaid!
Update: I now have a Mock Mill 200 Pro, but haven't finished trying it out, but the dough looks much better.
However, I get 5 miniloaves from this recipe, which make great Christmas presents. You have to freeze them because the only preservative in these is the salt. But you also get the benefit of the nutrition of the full grain. I did adjust the cooking time to 20 minutes at 400°F, and then 10 minutes at 350°F.
The loaves are still a little big, and they get bigger cooking. I sure when I improve my technique in making smaller loaves which is tough using the method Brian describes, but not impossible.
But if you want to make this with milled grains it is doable. Brian's UA-cams are better than many other internet chefs and while this one is tough for arthritic 67 year olds, it is doable with practice.
My brother also cheered up doing these and if you adjust the cinnamon it makes a great cinnamon raisin roll.
Congrats Brian. You should redo this video for Christmas. This recipe makes a great Christmas present.
So over the last Weeks I binge watched ur Channel. And can't get over the Fact that ur Content is soooo underrated! Keep up the great work Dude! ❤️🔥
Thanks tutku!
@@BrianLagerstrom Your channel is definitely starting to catch on!
The way to keep the bread from falling apart is to mix the cinnamon and brown sugar mixture With the egg wash. Then you spread it on like a paste and it helps the dough stick together in its different layers
A technique to making the dough more manageable is to put in the freezer for like 20 minutes before splitting. Keeps it firmer, more together and easier to "babka".
Will you still get your last rise if you do that?
That r&d bit was genius. Congrats on the sponsor.
Thank you and thank you!
I really don't understand how you're not a 2+ million sub. channel.
Great work pal, keep it going!
Thanks Matija. Only 1,930,000 to go
THIS. He deserves so much more Attention! 🔥🙏
Excellent recipe! I've made it twice now. The first time I did exactly like the video. Second time I used bread flour instead of all purpose flour and it made a SIGNIFICANTLY sturdier bread that was not too dense or dry. The first time I made the bread with all purpose flour it fell apart in the toaster and when cutting it. With bread flour it toasted just fine. Very great bread dough.
Did you keep all other measurements in the recipe the same? Thanks!
@kellycognac12 Yes! I kept all other measurements the same. Just used bread flour instead of all purpose. 😃
Just made the recipe, with a brand new mixer. Can't believe it was that easy to make, and super delicious. Many thanks for the amazing recipe.
For anyone wanting to do it with a mixer, here's the recipe I followed written out:
Melt 130gr butter
Combine together in a bowl:
220g warm water
90gr buttermilk (room temp)
5gr instant yeast
65gr sugar
525 gr AP flour
14gr salt
all the melted but cooled butter
Use the mixer 3 min low speed (kitchen aid setting 2-3), 3 min high speed (kitchen aid setting 8-10)
Cover and Let it rise for 60 mins
Use the mixer on medium speed for 3 mins (kitchen aid setting 5-6)
Stretch and fold and form into a ball
90min rise
Prepare pan with butter
Flour work surface and the dough on top and roll out until 10cm thick 10cm wide, 50cm long sqr
Brush top side with egg wash (1 egg + 2 tsp water)
Make cinammon mix, 10gr cin + 100gr brown sugar + 2 gr salt
Sprinkle mix all over the square + sprinkle 150gr raisins (dry) all over
Roll into a tube
Cut and twist the bread together, and place in buttered pan
Preheat oven to 204C, and rise for about 1h
Brush in egg wash
Bake in oven for 25 min
Put on foil, and oven temp down to 176C
Finish it up with 22 mins in the oven
Thanks for sharing! This is also in description as well. Cheers
Have made this 3x now and it is delicious. First two times, did everything as directed = yummy. Third time I used the spices that go into Swedish Cardamom Buns, also yummy and a nice spin on raisin bread. Keeper recipe.
Finally got it down by hand. Easy. I make this every other week for my danish wife's request 💪
Nice!! I’m going to make some today. My son LOVES cinnamon raisin bread and I know he’ll enjoy it. The store bought one isn’t healthy.
Thanks! I’ll use some of your tips for Sourdough.
I have made this a few times now and I cut the sugar by 50% I need to do this for health reason and I am very happy how the bread turned out
Now I will be trying the rosemary and potatoe
Bread.
You are the only one I go to for bread they all ways turn out great
Made this last night. . Added twice as much buttermilk by mistake. Still came out nice. Just a bit more dense than normal. Will make again tonight with correct measurements. Really nice bread for a winter day. Makes for a great gift as it looks great. So delicate and colorful.
I made the cinnamon raisin bread today and it was DELICIOUS!!! The family ate it up so fast I have to make it again so I can freeze it for breakfasts. Excellent recipe!
Awesome! I froze the rest of mine too and shared with Family. Cheers
Tried the recipe today. The dough was so easy to work with and flavorful. This was the easiest, most delicious bread recipe I've followed yet! Thank you!
Recently found your page - I must say, I L O V E your entire vibe! Watching you cook is pretty awesome! You make such incredibly delicious food! Excited to see you post more and more!
Thanks for being here. Glad you found the channel
I made this recipe twice and both times it was fabulous! Thank you so much, Brian. I took the easy way out and mixed it in a stand mixer. Both times I had to extend the cooking time by an extra 10 minutes to get the internal temperature up to 190 degrees (so a total of 1 hour ... 30 minutes at 400 degrees and 30 minutes at 350). The first time I made a buttered parchment sling which made getting the bread out of the pan really easy ... just by lifting. I forgot to do this the second time, but didn't have any issues. This bread is a show-stopper!
Hello Ann, I have been trying to find instructions with just the stand up mixer. Maybe you can tell me if after I mixed it on low for 3 min, then high for 4 minutes do I now let it sit for the 90 minutes or is it another 30 minutes? thank you for any advice.
@@lillygtz so after you do the first mix that you mentioned, low for 30 minutes then high for 4 minutes, let the dough rest for 30 minutes. then after that, you do the 4-5 strength building folds followed by the 10-12 slap and folds...you do this only ONE time (not twice like you would if you had NOT used a stand mixer) then after that you let it ferment for TWO hours (instead of 90 minutes)
@@alyssamartinez1725 I have made this bread 3 times now and I’ve let it sit for longer than just 2 hours just cause I ended up having to leave for something or another and it came out good all of the times. It is a little confusing for me because He doesn’t seem to give accurate instructions or I haven’t caught it myself 🤷🏻♀️. I do the mixer 3 in low, 4 on high then let it rest for 90 minutes or more 😬 I really have never done the stretch and fold and then rolled it and do the egg wash, cinnamon & raisin then babka it and put it in the pan and wait 1 hour. It’s been good to me every time. I do wish it had a little more air in the bread. It seems a little more dense than I’d like but it’s good still. Hope that helps. Tell me if you try it and how it came out? 🌺
@@lillygtz maybe doing the stretch and folds would help it to get more air into it. i'd try that out(: i actually have not tried the recipe yet but i'm planning to tomorrow so i will comment back to let you know how it goes(:
@@lillygtz hellooo lilly!!! i made the recipe today (with a stand mixer) and it came out fantastic!! i didn't find mine to come out too dense. it was super soft! i was reading through the comments earlier today and saw someone explain what they did with a stand mixer. so they of course do the first initial mix with 3 minutes low speed(setting 2-3 on kitchen aid mixer) and 4 minutes high speed(setting 8-10). then they covered it and let it rise for 60 minutes! then they used the mixer again on medium speed for 3 minutes (setting 5-6) and did a stretch & fold and formed into a ball. then they let it rise for the last 90 minutes. hope that helps a bit! the bread was a hit amongst my family even my dad who's VERY particular about his breads/pastries/desserts.
I have good memories of cinnamon raisin bread as a child. What I really miss is the white icing that used to be drizzled on top of the store-bought bread. But they stopped making that bread with the drizzled icing. Brian, you and many of your viewers are much younger than me, so that's something none of you may not have ever experienced. For me, to bring back those memories, that's the only change I would make to your recipe, drizzling atop the white icing when it comes out of the oven while it's still warm. Looking forward to trying it! Thanks!
This was my first try at raisin bread. I am waiting for my second loaf to finish in the oven because the first loaf I made for my sister and my husband was unfortunately left out to cool during a family dinner. Needless to say less than half was left after dinner so I got up early the next morning to make another loaf. I am so glad that this was the first recipe I came across.
Ten Thumbs up
Can't wait to try this, appreciate the written instructions and video references in addition to the list of ingredients.
Whenever I’m looking for a recipe and a video of yours pops up, I know that I stand a much better chance at getting this done! Thank you!
Brian, this recipe is my morning heaven :) Thank you.
Hey Brian,
I have done the recipe twice and I will never go back to just rolling up the dough. It was amazing! I did do a little "twist on the recipe, I added the raisins to my dough in the mixing process. Thanks for the recipe, I'll continue watching for new things that you might be doing. Cheers!
Raisins in the mix sounds like a superior move. After the gluten is developed tho I think.
I have been looking forever for a good recipe for raisin bread. This is it doesn’t fall apart. Taste delicious thank you so much.
I was baking cinnamon bread when I came across your video! You saved my cinnamon bread! I got it out of the pans - cut it down the middle and braided it! It is amazing! I went from ordinary cinnamon raisin bread to extra ordinary cinnamon raisin bread! Thanks to you! You are the best! Barbara PS I'll be watching your UA-cam channel from now on! thanks for saving me and my cinnamon bread!
honestly the best bread baking channel on youtube. no one is even close to the quality.
Thanks 🙏 I appreciate the commment
Another great video. The content is full of things none of the other cooking channels mention. I think that is why so many that have stumbled onto your channel are such immediate fans. Hope your channel grows in leaps and bounds. I always love sticking around to the end. The dance and music choices just make me smile.
What a great personality and very informative narration over video demonstration! Fresh approach and a wonderful bread to attempt .
Thanks very much
Once again Bri, you nail it!!! This is going to be my hubby's favorite! Trying it today! Thanks for being so watchable and having such amazing recipes and videos!!! You taught me almost everything I know about bread making!
didn’t know i needed this until now. and as always, love your humor sprinkled throughout the video 😄
I hope you try it. Super quick and pretty easy
@@BrianLagerstrom i definitely will, especially the idea of using egg wash to get the cinnamon/sugar to stick! that’s always been a problem until now
The amount of nostalgia whiplash I experienced from hearing "where's my skateboard? Nickelodeon" was immense
“Me”
Kawabunga
It's actually a timeless comment. I was born in the late 70's and can relate as well. First thing that came to mind was that older dude getting slimed on _You Can't Do That On Television!_ and then all my bros getting on 'boards and bikes and terrorizing the neighborhood
Also "elderly 33 yr old" ... that was hilarious, I guess relative to a teenager you're ancient
I can’t count how many times i’ve used this recipe! it’s my go-to for any and all cinnamon raisin breads.
My eggless cinnamon bread search brought me here; first timer. You've really leveled up Cinnamon Bread. Great tip on moist raisins too. Greetings from India altho born n raised in the States.
Brian, I was looking for the best raisin cinnamon bread recipe and yours is it. Looking forward to making this … as soon as my bread pan (glass) comes in. 😢
I wanted to make it today, but Shabbat is here. Shabbat shalom!
my gosh, it’s sooo gooooood. I dont have buttermilk so i substitute it with yogurt+milk and it still turns out great. I love how little work it requires in kneading but still remains fluffy. My family loves it too! Definitely double the recipe next time.
awesome thanks for trying
How much yogurt and milk did you use? I’m out of buttermilk myself.
Made this today. It is excellent! Hubby says even better than the baked goods we get from the farmers market. I baked mine in a silicone loaf pan which ended up taking an additional 20 minutes to bake.
It came out well following the recipe. I used hard white wheat berries, and it looked a less fluffy than commercial flour. When you put it aside for the yeast to work, I put mine near the exhaust of the small ice machine since it is warm there but not hot. Rose beautifully.
The babka technique really works though you think you have butchered it. After I put it aside for an hour as Brian instructs, it increased dramatically in size. Oven techniques worked beautifully, and I may try some other grain blends later. Still toasted, with added butter this is wonderful. Great video Brian!
Thanks Bri for your excellence in "Bake-torial". Stopped baking Raisin bread years ago when all the Raisins sank to the bottom of the loaf, though it baked somewhat OK. You brought this to reason, don't soak the raisins and then add to the dough...or else, soggy, sunk, raisins.
I can't wait to make your recipe for your cinnamon bread! I am so happy to see your subscriptions increasing so quickly. So happy for you, you are so very talented! Keep up the good work.
Thanks!!! I hope you try!
@@BrianLagerstrom
Now that's too cool!
You were replying to my note to you while I was binge watching your doughnut and pizza vids! You are so much fun to watch... Love your mannerisms...
Thank you !
Just made this recipe. YEP Bri isn't lying. It gets a little chaotic with the layers. My loaf was a little long so I had to "persuade" it in the the pan. Actually, I only had a glass Pyrex of the same dimensions and cooked it to an internal temp of about 200-205 degrees F. Super tasty. I will certainly make it again especially now knowing what to expect. Thanks, Bri.
I just made this bread, and not being a seasoned bread maker -- I can say that simply following the instructions given yielded a terrific taste! Thanks Brian very much for sharing and your presentation style is awesome!
I veganized it for my daughter and I don’t think anyone would be able to tell! It’s a beautiful recipe! Thanks again for all your videos 🙏🏼 I can’t believe such awesome recipes and all the tips are just at my fingertips! ❤
omg i wanted to make it but im vegan! how did you make it vegan? i have vegan butter but dont know to do it without eggs
@@user-cs1xz I used aqua faba from chick peas, just used equal amounts by weight. You can also get a dry version of eggs (vegan) that you add water to and it is a nice egg replacement too! Either one would work in this recipe. You could also just omit it altogether but it’s not as soft and tender and doesn’t last as long. But it will be gone in a day anyway because it’s so darn yummy!
@@kathychabidon7489 ooo if you used aqua faba in this and it worked i will try that! thank you so much for taking the time to explain it to me. and how freakin SWEET of a mum you are to make this for your vegan daughter! go mama!
Thanks! I try my best 😍
I used dried tart cherries a couple of months ago and now that's what I use. Needed a break from raisins. But still have the pouches or whatever you call them so jam leaks out wherever gravity is strongest. Your method I'm definitely going to try next bread day. Thanks lots for this demo.
Tart cherries are best dried fruit
I can not recommend Brians channel enough! Everything from weeknighting to kitchen recommendations is spot on. This cinnamon raisin bread recipe though is legit! I am up to making 8 loaves over a few days for family and friends. Thank you B-man for your channel!
happy to provide
I was supposed to start a new fitness/nutrition plan 4 weeks ago. Every week I’ve been making something different from your channel and each week, I’ve fallen off the wagon. Thanks a lot Brian 🤓
On a serious note, this recipe was by far my favourite. Wow! What a delight it was to bite into this 🤩
I’ve made this recipe once a week now for about a month..😂 It’s so freaking delicious. I must admit I am not a baker, however I have now become a pro at this particular bread. Because of this I’ve now thrown a private dinner party making homemade ciabatta bread and this bread for dessert, with a nice honey butter cream to go along with it. I’ve had so many compliments and people are now willing to pay me if I would make them a loaf or two if this as well as the ciabatta. Thank you so much for showing me that I loved baking bread! Who knew?
This is a beautiful recipe & freezes well, so I double the recipe and freeze in half loaves for a weekend "special." My oven temperature runs high, so I adjusted my oven temperature to avoid over browning. I also lay foil on top when I lower temperature for last 15-20 minutes. Also, before baking I push any raisins down into dough, so raisins do not burn in oven. Lifting the dough can be tricky to place in Pullman loaf pan, so time to call "hubby" in for extra set of hands OR use the biggest spatula you have, as an extra hand for lifting dough into pan.
I’ve just begun learning to bake and decided to challenge myself with this recipe since my whole family loves cinnamon-raisin bread. There were a few bumps in the road and it didn’t turn out as beautiful as yours but it tasted amazing. I added butter to the cinnamon-sugar mixture on the suggestion of another viewer which (I think) gave the bread the texture of a cinnamon roll, which I absolutely loved but wasn’t what I was going for haha. So next time I’ll use the powdered ver instead. But overall, this was a whopping successes. Thanks so much for this easy-to-follow and absolutely delicious recipe!
Powdered version?
I don't think the other poster meant melted butter. I think they meant to spread soft but not melted butter on the dough instead of the egg wash. Then sprinkle your cinnamon sugar on like the video shows.
If you melted the butter and mixed it into the cinnamon sugar, you definitely did it wrong. Try using soft but not melted butter in place of the egg wash.
I am going to try this recipe this weekend. Last thing on my list for 2023 was to make a cinnamon raisin bread. I randomly came across this channel and am now subscribed. Very entertaining videos. The dancing at the end made me laugh 😂
My 6th time making this & found some tricks...0- Always make two! .: 1--I line pan with parchment...stops the sticking....2 Separate egg for the wash beat white first then add yolk makes a nice foam that covers quickly and evenly 3- peeling off zest of orange blitz with 1/4 cup sugar and add to make a cinnamon orange bread 4- cutting up raisins by squeezing them together and chop through with knife 5- take the split and folded loaf, divide it into 8 rolls bake in parchment lined 8" square for cinnabon lookalikes...friends are asking for more of these..... reason for making the second loaf! great youtubes, guy thanx.
This recipe turned out fantastic. It will make the perfect french toast. Another great recipe, thanks.
This lady can super duper bake omg like literally you know.
Congratulations on the new sponsor. Been watching your channel for some time now and I must say all your recipes have been fantastic!
That’s good to hear. I really try to test them hard so they preform. Thanks
I made this yesterday. It was so good. I'm making 2 more today to share with a nearby family. Thank you!
Dude ✊🏾that was awesome, came out very well, thanks 😊
Biran, I just love your humor (and obvi your culinary skills) being a fellow 30-something-year-old. I just feel like you get me. Also, I follow several other cooks on youtube and your technique for yeasted breads has yielded me far better results than others!! Thanks and keep em coming!
My kids love the store bought bread! I am going to attempt to make this ❤ thank you for the recipe
I finally got to bake this amazing bread over the weekend and we couldn't have been happier.
Our Kids loved it, their reaction was "This is literally the best raisin Walnut bread in the whole wide world". My swirl didn't come out as good as we would have liked but the flavor and the aroma just blew our pallet
So stoked you went for it!!! I loved this vid
@@BrianLagerstrom I have one request for you, when you have time, if you could provide recipe to make BRIOCHE BUNS.
@@dhirajgupta2960 ::: Here is one Brian did, but I bet you found it already:
ua-cam.com/video/jmH4KzQkrf0/v-deo.html
@@Pammellam Thank you so much, I will be baking this very soon.
@@dhirajgupta2960 ::: ;-)
Being a cinnamon raisin bread junkie i had to get a towel to assist with the mouthwatering from watching. I also literally eat this bread everyday and I’m 63. Dude you are awesome and i pray i am so able to replicate this at home. Will update you when i attempt it!
I have tried a raisin cinnamon bread before & it's also yummy, the raisins were added few tablespoons of rum, it added flavour & smell( before sprinkling it to the dough).
This is such a great way to make cinnamon bread. Friends and family rave about my cinnamon bread now. Thank you so much for posting this video.
THANK YOU for the weight measurements and the Kitchenaid time instructions. Literally the most helpful baking recipe features ever.
At which interval did you do your stretch and fold at the first half and hour or second?
Hi from India! This bread looks stunning...I love all your recipes (probably watched all the bread vids multiple times!) Superb content and every video you create inspires me to cook right away...I don't even like raisins but I am still going to give this a go! Please make your version of Babka! Your final dance routine and the peppy music makes me want to subscribe again. Your channel is dope!
Thanks Pooja!! So stoked that you are digging the videos! Good luck with this one. Let me know how it works for you
November 14th tried it out this raisin cinnamon roll not sure if I got the ingredients just right😅 lol but it looks pretty darn good😊
The best cooking channel on UA-cam ever! Period. Hope he makes more videos.
I made this today & it is incredible!! You're a great teacher. Thank you 😊
Thanks for the lesson on a new way to knead. Game changer! Only taken 30 years to be able to succeed at yeast baking, since i never had the feel for it. I’ve used this video several times for instruction, refresher or inspiration. My twist: cut into 3 sections, roll the 3 individually and braid together. Now what else do you have up that brilliant sleeve?
WOW!!! I just love your channel, I am so inspired to cook after I watch your videos! You need to write a cookbook, I will buy it!!!!
Thanks for watching! Maybe if I get a little
Bigger on YT someone will approach me about a book. We will see haha
All I can say is "WOW", NO all I can say is " INSANELY WOW "!!
Now that is what I call cinnamon raisin wonder bread! I worked in a grocery store bakery for 10yrs but all the dough came in frozen. So I'm great at shaping, braiding, and proofing dough but I'm learning how to mix dough. I have been craving cinnamon raisin bread for a week and beeN looking for an amazing recipe (before I give up and just use my white bread dough recipe)! Thank the Gods I found you cause I was getting desperate! Getting it ready to go! So can't wait to eat half loaf as soon as I can!!
Yo, my five year old daughter recently started making her own cinnamon raisin bread in the mornings now. I showed her this and she lost it with your dancing. Haha. Can’t wait to try this with her. Thanks chef!
That’s awesome! Cool username diddy
A sponsor! Youre moving on up! Congrats man, this channel is great.
Thanks very much! 🙏🤙🏻
i love your content Brian! Im definitely going to try this one, i love the idea of splitting it to make it look better, taste better, and be more structural, great stuff!
Thanks so much!
I must agree! I haven’t tried to recreate your magic but I just enjoy how accessible you seem to make it. BuT I try soon, promise!
I can’t find the recipes I must be brain dead
Made this yesterday and it's SO good. Definitely donut/croissant vibes. With the holidays coming, I'd love to see your version of a panettone! I can't find a recipe anywhere (especially on youtube) that's in your style of maxing approachability with results, and good panettone is truly something special.
OMG I just made this bread. It is fantastic. Another winner!!!!!!!!
I made this tonight and it was fabulous! Thanks!
It looks delicious!!! I'm getting the ingredients ready to make it today!!! Thank you!!!
Made today, tastes awesome. Had to cook a bit longer to get internal temp close to 200.
Made this earlier this week, This bread was awesome. Fantastic recipe! Thank You!!
Just made this bread today! My child cannot wait to taste it. Having to cook it a little longer at the end to get the brown crust around the bottom and sides, but I’m stoked to taste it!!! My house smells like cinnamon heaven. I need to put this smell in a candle.
Awesome thanks for trying it!
@@BrianLagerstrom The flavor was amazing. I baked two at once and one was undercooked. I froze the second one to give to my boyfriend… but woo! My son loved the undercooked one. Cool thing was it cooked fully when I toasted it… haha.
Full disclosure: this was my first attempt at a yeast dough that actually worked. Last time I tried making pizza and I think the yeast had expired. 😆
Brian is so much fun to watch
I've tried so many recipes for cinn-rais bread and this is the ONLY ONE to have. Thank you!
You’re a genius I had to watch your video about 10x because you talk so fast 🤣🙏 now that’s smart
I am so glad to chance upon your channel!! I actually listened to every word you said! I am going to try your recipe tomorrow!
this was such a joy honestly i look forward to every one of your videos
the little dance at the end!!! im dying!!!!!
Thanks for watching!! Glad you are diggin
Very nice Brian. I like the Babka treatement. Cannot wait to try this.
Good luck! Thanks for watching
This recipe is the best. It's easy to make it and it's flavor full. Love it. Thanks
You just made my day.🌸
Wow! Thanks for the nice comment. Amazing
Making this right now for breakfast tomorrow morning. Yum.
That’s perfect. Let me know how you like it
Sliced it up, toasted, buttered. Huge hit with the family. Yummy.
Ordered the Tartine Bread book yesterday and my friendly Amazon driver delivered it today! Reading it now....terrific! Thanks for the recommendation
It’s a game changer. One of the only food books I still reference often
I made this over the weekend and it's AMAZING!!!! Thank You!!!
Babka-ing was a brilliant idea. Perfect distribution of 'stuff'. Gonna try this technique with my apple cinnamon bread too. Thank you!
The best Cinnamon Raisin bread recipe! I just keep making it over and over!