Greek Cinnamon Raisin Breads | Baking With Akis

Ingredients

300 g whole milk, room temperature

50 g butter, melted

2 tablespoon(s) instant dry yeast

1 teaspoon(s) vanilla extract

70 g granulated sugar

500 g all-purpose flour

1/4 teaspoon(s) ground cloves

1 teaspoon(s) cinnamon, powder

salt

orange zest, from 1 orange

50 g raisins

1 egg yolk, diluted in 1 tablespoon water

To serve

2 tablespoon(s) butter

2 tablespoon(s) honey

1/4 teaspoon(s) cinnamon

Execution Method

TIP

While you are cooking, check off the steps you complete and follow the recipe without getting lost.

Directions

Let's get cooking...

In a mixer’s bowl add the milk, butter, yeast, vanilla, sugar, and mix with a hand whisk. It would be good to let the mixture rest for 20 minutes, so that the yeast is activated.

In a bowl add the flour, cloves, cinnamon, salt, orange zest, raisins, and mix with a spoon.

Add the solid ingredients into the mixer’s bowl with the rest of the ingredients, and beat with the hook attachment at medium speed for 5-8 minutes until the dough thickens.

Transfer into a greased bowl, cover with plastic wrap, and allow 1 hour for it to rise.

Divide the dough into 10 pieces, shape the raisins buns, and transfer into 2 baking pans lined with parchment paper.

Cover with a towel for 30-60 minutes, so that they rise.

Preheat the oven to 180ºC (350ºF) set to fan.

As soon as the raisin buns rise, brush the egg wash, and bake for 20-25 minutes. 15 minutes into baking time, switch the baking pans in the oven.

Set them on a rack to cool.

To serve

In a saucepan add the butter, honey, cinnamon, and transfer on heat until the butter melts.

Brush the cinnamon raisin buns with a pastry brush, and serve.