Jun 4 • Bread Banter 💬 🥖
Raisin Cinnamon Sugar Croissant Bread
It's a good thing I have someone to that makes special baking requests or I'd just bake the same 90/10 white/whole wheat flour sourdough over and over.
This week's request was for a cinnamon raisin bread. I combined some things from recipes I hadn't baked before to come up with a croissant bread with raisins and a cinnamon-brown sugar swirl.
I used frozen grated butter that was incorporated during the 2nd and 3rd folds, added soaked and drained raisins in the 4th folder. 5 folds in total. Long overnight cool bulk fermentation so I could keep the dough in the low 70s F to preserve the butter. Spread the dough on the counter, did an egg wash then sprinkled with cinnamon, brown sugar, and a bit of flour mixed together. Rolled it up and into bread pan. 3 hours cool ambient proof (70 F) then 3 hours in the refrigerator before baking off.
It turned out great and tastes delicious. Was it worth the stress and anxiety. Absolutely.
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Raisin Cinnamon Sugar Croissant Bread
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