Cinnamon Raisin Wool Bread

INGREDIENTS

Dough:

• 315g bread flour
• 200g whole milk
• 40g sweetened condensed milk
• 5g salt
• 1 egg
• 30g butter
• 5g instant yeast

Filling:

• 10g white sugar
• 30g brown sugar
• 1 tbsp cinnamon
• pinch of salt
• 1/3 cup raisins
• 4 tbsp butter for smearing into dough

METHOD

1. Make the tangzhong. Take 1/2 cup of milk and 3 tbsp of flour from the amount above and place it into a small pot. Whisk until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and set aside
2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the hook attachment, mix for 5 mins until the dough comes together. Then add the butter and mix for 8-10 mins or until a rough window pane is achieved
3. Shape the dough into a ball, place it into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size
4. Punch dough to deflate and divide into 2 equal sections. Roughly form into balls, cover, and let rest for 10 mins. Meanwhile, lightly grease a 9x5 inch loaf pan and make your filling by combining both sugars, cinnamon, and salt
5. Doing one section at a time, roll the dough to be 9”x18”. Evenly spread 2 tbsp of butter over 1/2 of the dough then add some cinnamon sugar. Lightly massage into the butter then sprinkle some raisins. Roll the dough into a log starting from the 9” side stopping half way. Then with the remaining dough slab, slice 1/4 inch wide sections. Finish rolling the dough into a log and place into the pan. Repeat with remaining dough
6. Cover and let rise for ~30mins or until it fills up 85% of the pan. Preheat oven to 350F
7. Lightly brush with a little milk before baking. Bake for 28-30mins or until the top is golden

This recipe was prepared and brought to you by the talented chef  @cookim_mama

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Tags Bread