Cinnamon swirl raisin bread

This cinnamon swirl raisin bread is enriched with butter and egg, so it teeters in the brioche realm but without the schlep. It’s easy to make and the dough is very soft and pillowy. I know that technically you don’t have to activate instant yeast, but I like to see the bubbles appear before I add the other ingredients. In my experience, it makes a little difference and the dough seems to rise more enthusiastically and quicker when I do.

You can replace the buttermilk with yoghurt if this is easier, just don’t preheat this and add it with the butter and egg.

Ingredients:

• Raisin bread:
• ½ cup buttermilk
• 1/3 cup (80ml) water
• 1 x 10gm packet of instant yeast
• 3 Tbsp sugar
• 75gms salted butter, at room temperature and fairly soft
• 1 large egg, at room temperature
• ½ tsp salt
• 380g (3 cups) bread flour or cake flour
• 1 ½ cups raisins
• Cinnamon swirl:
• 2 Tbsp softened butter
• 2 – 3 Tbs Muscovado sugar (or any soft brown sugar)
• ½ tsp ground cinnamon
• Milk, buttermilk, egg or butter to brush (optional)
• Sugar water/honey and butter to finish once baked (optional)