Cinnamon Walnut Cranberry Raisin Sweet Bread

Ingredients

• 2 pieces Large eggs (room temperature)
• 1/3 cup Granulated sugar (for dough) (about 66 g)
• 150 ml Milk (lukewarm (about 35‑40 °C))
• 1 Tbsp Instant yeast (≈7 g)
• 1 tsp Salt (fine sea salt)
• 1 Tbsp Unsalted butter (for dough) (softened)
• 2 Tbsp Walnuts, chopped (roughly chopped)
• 2 Tbsp Dried cranberries (unsweetened if possible)
• 2 Tbsp Raisins (golden or regular)
• 1 tsp Orange zest (fresh zest of one medium orange)
• 1 Tbsp Ground cinnamon (freshly ground if possible)
• 3 Tbsp Granulated sugar (for filling) (extra sweetness for the swirl)
• 1 piece Egg yolk (room temperature)
• 1 Tbsp Milk (for egg wash) (lukewarm)
• to taste sprinkle Icing sugar (for dusting after cooling)
• 1 Tbsp Unsalted butter (for spreading) (softened, for the filling layer)

Instructions

1. Measure and prepare all ingredients

   Gather all ingredients, measure them accurately, and bring the eggs, milk, and butter to room temperature.

   Time: PT5M

2. Activate the yeast

   In a small bowl combine the lukewarm milk with the instant yeast and a pinch of the dough sugar. Stir gently and let sit for 2‑3 minutes until slightly foamy.

   Time: PT5M

3. Mix the dough

   In the large mixing bowl whisk together the 2 eggs, 1/3 cup sugar, salt, softened butter, and the yeast‑milk mixture. Add the instant yeast (if not already mixed) and stir until a shaggy dough forms.

   Time: PT5M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth, elastic, and slightly tacky. The dough should pass the “window‑pane” test.

   Time: PT10M

5. First rise

   Grease the mixing bowl with a little butter, place the dough back inside, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot (about 30‑35 °C) until doubled in size, roughly 45 minutes.

   Time: PT45M

6. Prepare the filling

   While the dough is rising, combine chopped walnuts, dried cranberries, raisins, orange zest, cinnamon, and 3 Tbsp sugar in a small bowl. Set aside.

   Time: PT5M

7. Incorporate the filling and shape

   Punch down the risen dough, roll it into a rectangle (about 12×8 in). Spread the remaining 1 Tbsp softened butter over the surface, then sprinkle the fruit‑nut filling evenly. Fold the dough loosely into a log, then gently roll it again to seal the filling inside.

   Time: PT20M

8. Second rise

   Divide the dough log into two equal pieces. Place each piece seam‑side down on the prepared baking sheet or in a loaf pan. Cover loosely and let rise for another 25 minutes until puffed.

   Time: PT25M

9. Egg wash

   Whisk together 1 egg yolk and 1 Tbsp milk. Brush the tops of the loaves gently with the wash for a glossy finish.

   Time: PT5M

10. Bake the bread

    Place the loaves in a pre‑heated oven at 340 °F (170 °C) and bake for 40 minutes, or until the tops are golden brown and the loaf sounds hollow when tapped.

    Time: PT40M

    Temperature: 340°F (170°C)

11. Cool and finish

    Remove the bread from the oven, transfer to a cooling rack and let cool for 10 minutes. Dust generously with icing sugar before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g