To a small saucepan, add milk, orange juice and honey. Heat on medium to low, stirring to dissolve the honey. This should take around 1 minute. The milk should feel warm, but not hot enough that you aren’t able to hold your finger in it.
Add flour, yeast, eggs salt and cinnamon to the bowl of your stand mixer. Immediately pour in the warm milk mixture, and mix for 2 minutes or until combined.
Add butter, then using an electric mixer, knead on low speed for 5 minutes. After 5 minutes, continue to knead until smooth and elastic, adding 1 Tbsp of flour at a time until the dough becomes workable. When pressed with your finger, it should feel only just slightly sticky.
Transfer to a large oiled bowl, cover with a clean tea towel and leave in a warm spot for 1 hour or until doubled in size.
Once the dough has doubled in size, punch out the air. Turn onto a floured bench, then roll into a large rectangle roughly the same width as your loaf tin and approximately 30com long. Grease your loaf tin and set aside.
To make the swirl, spread butter over the surface of the dough covering right to the edges. Add sugar, zest and cinnamon to a small bowl and mix well, then spread over the butter. Lastly, scatter raisins on top. Use your fingers to gently push the mixture into the butter.
Roll the dough into a log to create the swirl effect. Place the dough in the tin and cover with a tea towel. Leave in a warm place to rise until doubled in size.
Preheat oven to 180°C Brush the top of the loaf with egg white or milk, then bake for 35-40 minutes. When ready, a skewer should be removed cleanly and when tapped the bread should sound hollow.
Cool in the tin for 10 minutes, then gently remove and cool on a wire rack. Allow bread to cool completely before slicing and serving. Enjoy!
To a small saucepan, add milk, orange juice and honey. Heat on medium to low, stirring to dissolve the honey. This should take around 1 minute. The milk should feel warm, but not hot enough that you aren’t able to hold your finger in it.
Add flour, yeast, eggs salt and cinnamon to the bowl of your stand mixer. Immediately pour in the warm milk mixture, and mix for 2 minutes or until combined.
Add butter, then using an electric mixer, knead on low speed for 5 minutes. After 5 minutes, continue to knead until smooth and elastic, adding 1 Tbsp of flour at a time until the dough becomes workable. When pressed with your finger, it should feel only just slightly sticky.
Transfer to a large oiled bowl, cover with a clean tea towel and leave in a warm spot for 1 hour or until doubled in size.
Once the dough has doubled in size, punch out the air. Turn onto a floured bench, then roll into a large rectangle roughly the same width as your loaf tin and approximately 30com long. Grease your loaf tin and set aside.
To make the swirl, spread butter over the surface of the dough covering right to the edges. Add sugar, zest and cinnamon to a small bowl and mix well, then spread over the butter. Lastly, scatter raisins on top. Use your fingers to gently push the mixture into the butter.
Roll the dough into a log to create the swirl effect. Place the dough in the tin and cover with a tea towel. Leave in a warm place to rise until doubled in size.
Preheat oven to 180°C Brush the top of the loaf with egg white or milk, then bake for 35-40 minutes. When ready, a skewer should be removed cleanly and when tapped the bread should sound hollow.
Cool in the tin for 10 minutes, then gently remove and cool on a wire rack. Allow bread to cool completely before slicing and serving. Enjoy!
To a small saucepan, add milk, orange juice and honey. Heat on medium to low, stirring to dissolve the honey. This should take around 1 minute. The milk should feel warm, but not hot enough that you aren’t able to hold your finger in it.
Add flour, yeast, eggs salt and cinnamon to the bowl of your stand mixer. Immediately pour in the warm milk mixture, and mix for 2 minutes or until combined.
Add butter, then using an electric mixer, knead on low speed for 5 minutes. After 5 minutes, continue to knead until smooth and elastic, adding 1 Tbsp of flour at a time until the dough becomes workable. When pressed with your finger, it should feel only just slightly sticky.
Transfer to a large oiled bowl, cover with a clean tea towel and leave in a warm spot for 1 hour or until doubled in size.
Once the dough has doubled in size, punch out the air. Turn onto a floured bench, then roll into a large rectangle roughly the same width as your loaf tin and approximately 30com long. Grease your loaf tin and set aside.
To make the swirl, spread butter over the surface of the dough covering right to the edges. Add sugar, zest and cinnamon to a small bowl and mix well, then spread over the butter. Lastly, scatter raisins on top. Use your fingers to gently push the mixture into the butter.
Roll the dough into a log to create the swirl effect. Place the dough in the tin and cover with a tea towel. Leave in a warm place to rise until doubled in size.
Preheat oven to 180°C Brush the top of the loaf with egg white or milk, then bake for 35-40 minutes. When ready, a skewer should be removed cleanly and when tapped the bread should sound hollow.
Cool in the tin for 10 minutes, then gently remove and cool on a wire rack. Allow bread to cool completely before slicing and serving. Enjoy!
