Cinnamon Raisin Swirl Bread

Steps

• Prep: Cover the raisins with hot water and let stand while you make the dough, then drain well.
  ⏱ Start 10 min timer
• Dough: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8–10 minutes until smooth.
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Fill: Roll into a 15x9 inch rectangle. Brush the whole surface with the egg wash, then sprinkle evenly with brown sugar, cinnamon, and the drained raisins, pressing gently to help them stick.

  Tip: The egg wash under the sugar is what stops the classic gap from opening around the swirl as it bakes — it gives the layer something to actually bond to.

• Fill: Roll up tightly from the short end into a log, pinch the final seam firmly closed, and place seam-side down in a greased 9x5 loaf pan.
• Rise: Cover and let rise until crowned above the rim.
  ⏱ Start 40 min timer
• Bake: Bake at 175°C (350°F), tenting with foil after 20 minutes if it's browning too fast, until deeply golden and hollow-sounding.
  ⏱ Start 38 min timer
• Cool: Cool at least 20 minutes before slicing — cutting too early lets the swirl tear apart.
  ⏱ Start 20 min timer