Rich Cinnamon Raisin Walnut Bread

Name: Rich Cinnamon Raisin Walnut Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 227g High-gluten flour; 2 tsp granulated sugar; 2g Cinnamon powder; 14g butter; 23g egg; 59ml milk; 3/4 cup raisin; 1/2 cup Chopped walnuts; Some Melted butter; 1 tsp Dry yeast; 4g salt; 88ml water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The third version of cinnamon raisin walnut bread.
Progressive layer by layer, more and more rich and sweet.
Roll the cinnamon sugar into the cinnamon raisin walnut bread, "When slicing, a cinnamon swirl will appear on the slice, which not only looks good, but also adds the flavor of cinnamon sugar to the bread."
"There is another way to improve the taste. When the bread is just coming out of the oven, brush the surface of the bread with melted butter, and then roll the bread in cinnamon sugar. When the bread cools, the crust will taste sweet and loose. Crisp." One more sentence should be added,-with the frustration of the knife, the cinnamon sugar fell like frost and snow.
The sweeter and stronger cinnamon scent, full of calories. Only when the weather turns cold will I be so indulgent. . . .

Rich Cinnamon Raisin Walnut Bread

1. Dough ingredients: 227 g high-gluten flour, 2 tsp sugar, 4 g salt, 1 tsp dry yeast, 2 g cinnamon powder, 23 g eggs, 14 g butter, 59 ml milk, 88 ml water, 3/4 cup raisins , Chopped walnuts 1/2 cup cinnamon sugar: 1.5 tablespoons cinnamon powder, 90 ml granulated sugar Ingredients: melted butter

Rich Cinnamon Raisin Walnut Bread recipe

2. Pour flour, sugar, salt, cinnamon powder, and dry yeast into the bread bucket and mix well. Add eggs, butter, milk and water, put them in the bread machine, and mix for about 20-30 minutes in the dough mixing program.

3. Can pull out the film, take it out, add raisins and walnuts, knead, round, put in a large bowl, basic fermentation for about 2 hours

4. Pour the cinnamon powder into the sugar, mix well, and set aside. The dough grows up, takes it out, and arranges it into a 22X13 cm rectangle,

5. Spread 2/3 cinnamon sugar evenly on the surface, roll it up into a cylindrical shape, and pinch it tightly. Close the mouth downwards, put it in the toast box, and leave it to rise for about 90 minutes until the dough grows up

6. Put it in the oven, the middle and lower level, the upper and lower heat 175 degrees, bake for about 40 minutes, the surface becomes golden brown, and out of the oven. Immediately demould, brush melted butter on the surface, put it in cinnamon sugar and roll,

7. Cover the surface with cinnamon sugar, and slice after cooling

Tips:
The fermentation time needs to be adjusted according to the actual temperature. As long as the dough doubles in size.
The baking time and firepower need to be adjusted according to the actual situation of the oven. If the surface is colored prematurely, cover it in time to prevent it from being burnt.