How To make Old Fashioned Cinnamon Raisin Braid
1/3 c Instant mashed potato flakes
1/3 c Boiling water
1/4 To 1/2 cup warm water
4 tb Sugar
1 pk Active dry yeast
3 c All-purpose flour
1/4 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces 1/2 c Dark raisins
1 t Salt
1 Egg
Cinnamon Sugar
Makes 1 loaf Stir potato flakes into boiling water. Cool until lukewarm. Reserve. Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl. Process until mixed, about 15 seconds. Add potato mixture to flour mixture. Process until mixed, about 5 seconds. Add yeast mixture and egg to flour mixture. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough.. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Prepare Cinnamon Sugar. Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Roll each strand in Cinnamon Sugar.
Braid strands together and place in greased 9x5x3-inch loaf pan. Tuck ends under and pinch to seal. Let stand in warm place until almost doubled, about 45 minutes. Heat oven to 350 F. Bake until evenly brown and loaf sounds hollow when tapped, 35 - 40 minutes. Remove immediately from pan. Cool on wire rack. CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or margarine, at room temperature Mix ingredients well. Food Processor Bread Book From the collection of Jim Vorheis
How To make Old Fashioned Cinnamon Raisin Braid's Videos
Recipe - Dollywood's Cinnamon Bread - Hallmark Channel
Cristina is back in the kitchen and this time she is whipping up one of the favorite dishes she had while visiting Dollywood: cinnamon bread! Cristina says the bread was so popular that each morning she saw a line wrapped around the block for it. Debbie and Ken actually got to spend some time in the bakery at Dollywood where they learned from baker, Frankie Field, just how many batches get made daily to meet the needs of customers.
Get Cristina's Cinnamon Bread recipe here:
Super soft Raisin sweet bread recipe | sweet bread recipe
Hi everyone.... today’s recipe is a super soft raisin sweet bread .... I made 3 types of bread using this dough so, you can see large amount of dough in the video.... measurements which I have given is perfect to bake a loaf of bread... please follow the exact measurements and instructions given in the recipe video....happy baking.
follow me on Instagram :
My Facebook page :
My telugu channel :
Ingredients :
All purpose flour/maida : 3 cups/350 grams
Butter : 30 grams/2 tablespoons
Sugar : 1/4 cup/50 grams
Yeast : 1 and 1/2 tea spoons
Egg : 1
Milk : 1/2 cup/125 ml and extra for kneading the dough
Raisins/sultanas : 1/2 cup
Salt : 1/4 tsp
Baking time and temperature : 180 degrees Celsius for 35 minutes or until top turns into golden colour
Preheat oven at 180 degrees Celsius for 10 minutes
My 1 cup measures 250ml
Loaf pan size 8 by 5 inches
HOW TO MAKE SUPER SOFT RAISIN BREAD| Easy Recipe RAISIN BREAD
Soft and Fluffy Raisin Bread
3 cups flour
1/3 cup sugar
1 tablespoon instant yeast
1 teaspoon salt
1 egg
1/4 cup softened butter
1 cup warm milk
Eggwash:
1 teaspoon milk
1 eggyolk
350 F ( 30-35 minutes )
#raisinbread #softraisinbread
The Best Cinnamon Buns | Richard Bertinet | Gozney Master
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at –
These aren’t just cinnamon buns, these are master baker Richard Bertinets BEST EVER cinnamon buns. Sweet, sticky and so moreish, these are the perfect treat to try out in your wood fired oven this weekend...????
Share your creations using #gozneykitchen #teamgozney #roccbox #gozney ______________________________________
Gozney Roccbox:
Gozney Dome:
______________________________________
???? Web:
???? Twitter:
???? Instagram:
???? Facebook:
???? Pinterest:
Homemade buns: cinnamon, raisins, poppy seeds
#legaladdiction #homemade #buns #cinnamon #raisins #poppy #poppyseeds #cook #cinnamonrolls #cinnabon #recipe #top #cream #dough #delicious
If you like delicious buns you should try our recipe for homemade buns with 3 tasty fillings.
You will find all ingredients and step by step instruction in our video.
Soft & fluffy Cinnamon Raisin Brioche Bread Recipe || Easy Milk Bread Recipe for Beginners
Hi everyone,
Welcome to Tracy's Home & Garden YT channel where I garden, bake and cook all of my family's favourite things. Today I'm sharing one of my ultimate favourite comfort bread recipes: my Cinnamon Raisin Brioche Buns using my flour paste (tangzhong) method. It is probably one of the most moist and soft brioche bread recipes that I make on a regular basis. I usually make a couple of batches of these buns for our family to eat at breakfast during our busy weekdays. This would even make a great bun for Mother’s Day brunch or take away for a picnic as well!
Give it a try and let me know how you liked it! :-)
Please also let me know in the comments if you prefer “voice” or not in my video recipes. ????????
Enjoy my recipe & please subscribe for more free video recipes! Thank you for watching & happy baking!
Follow me on Facebook: @tracyshomegarden2020
Follow me on Instagram: tracyhg2020
Email: tracyhg2020@gmail.com
Flour Paste (Tangzhong):
1/2 cup (125 mL) whole milk
1/2 cup (60g) strong bread flour (or all-purpose flour)
Dough:
1/2 cup (125 mL) whole milk (95F or 35 degree Celsius)
1 tbsp granulated sugar (added to milk to activate the yeast)
1.5 tsp active dry yeast (or instant yeast)
1 large egg
1/4 cup oil (non-flavour vegetable or avocado) or melted unsalted butter or coconut oil
3 tbsp granulated sugar
2 cups (240g) strong bread flour (or all-purpose flour)
3/4 tsp salt
*may need up to 2-4 tbsp extra flour (for kneading)...dependent on home environment
Filling:
1/4 cup (60g) unsalted butter at room temperature
2-3 tbsp (45-60g) yellow or brown sugar
1 tbsp ground cinnamon
The recipe makes 6-8 buns.
Bakes at 350F (180C) for 12-15 minutes until golden brown.
Pâte de farine (Tangzhong):
1/2 tasse (125 ml) de lait entier
1/2 tasse (60 g) de farine à pain forte (ou de farine tout usage)
Pâte:
1/2 tasse (125 ml) de lait entier (95F ou 35 degrés Celsius)
1 cuillère à soupe de sucre granulé (ajouté au lait pour activer la levure)
1,5 cuillère à café de levure sèche active (ou de levure instantanée)
1 œuf large
1/4 tasse d'huile (végétale ou d'avocat sans saveur) ou de beurre non salé fondu ou d'huile de noix de coco
3 cuillères à soupe de sucre granulé
2 tasses (240 g) de farine à pain forte (ou de farine tout usage)
3/4 cuillère à café sale
* peut nécessiter jusqu'à 2-4 cuillères à soupe de farine supplémentaire (pour pétrir) ... selon l'environnement de la maison
Remplissage:
1/4 tasse (60 g) de beurre non salé à température ambiante
2-3 cuillères à soupe (45-60g) de cassonade jaune ou brune
1 cuillère à soupe de cannelle moulue
La recette donne 6-8 petits pains.
Cuire au four à 350 F (180 C) pendant 12-15 minutes.
Bột nhão (Tangzhong):
1/2 cốc (125 mL) sữa nguyên chất
1/2 chén (60g) bột bánh mì mạnh (hoặc bột mì đa dụng)
Bột:
1/2 cốc (125 mL) sữa nguyên chất (95F hoặc 35 độ C)
1 muỗng canh đường cát (thêm vào sữa để kích hoạt men)
1,5 muỗng cà phê men khô hoạt tính (hoặc men tức thì)
1 trứng lớn
1/4 chén dầu (thực vật hoặc bơ không hương liệu) hoặc bơ không ướp muối hoặc dầu dừa đã nấu chảy
3 muỗng canh đường cát
2 cốc (240g) bột bánh mì mạnh (hoặc bột mì đa dụng)
3/4 1,5 muỗng cà phê muoi
* có thể cần thêm đến 2-4 muỗng canh bột (để nhào) ... tùy thuộc vào môi trường
Nhân cho bánh
1/4 cốc (60g) bơ không ướp muối ở nhiệt độ phòng
2-3 muỗng canh (45-60g) đường vàng hoặc nâu
1 muỗng canh bột quế
Công thức làm bánh 6-8.
Nướng ở nhiệt độ 350 F (180 C) trong 12-15 phút.