Thursday, 23 May 2019
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Cinnamon Raisin Braids

Cinnamon Raisin Braids

This recipe is a favorite of my granddaughter Keegan. Of course anything with bread, honey and cinnamon is a favorite of hers. My kind of girl! Keegan is also very fond of braiding since she learned how practicing on her Barbies so it was only a matter of time before braiding carried over into other things. I was making this dough one morning when Keegan was here with me helping in the kitchen. I was starting to roll out the dough and she asked if we could make braids. Why not? And so we did and I think they look really nice this way and they taste even better somehow. These braids are great for breakfast but aren’t too sweet to go with a soup or salad at lunch or dinner either.

Kristy

Ingredients:

  • 1 envelope active dry yeast
  • 1/2 cup warm water
  • 1/4 cup plus 2 tbsp raw honey or maple syrup, divided
  • 1 cup warm milk of your choice, dairy or non-dairy ( I use unsweetened soy milk)
  • 1/4 cup neutral flavor oil
  • 1/2 tsp sea salt
  • 3 – 3 1/2 cups whole wheat flour
  • 2 1/2 tsp cinnamon, divided
  • 1 cup dried raisins or currants

Preparation:

  1. In a small bowl add the water and 1 tbsp honey. Stir until dissolved and then sprinkle the yeast over the water. Let sit 5 minutes until the yeast is activated and bubbly.
  2. While the yeast is proofing combine the milk, 1/4 cup honey and oil in a large bowl. Mix in 1 cup of flour, 2 tsp cinnamon and the salt.
  3. Add the yeast mixture and raisins and stir to combine.
  4. Beat in the remaining 2 cups of flour 1 cup at a time until you have a slightly sticky dough. Add additional flour if needed until you have a workable dough.
  5. Place the dough onto a lightly floured surface and knead 5-10 minutes, until the dough is soft and elastic.
  6. Put the dough into a lightly greased bowl and cover with a damp towel or plastic wrap until doubled in size.
  7. Punch down the dough and divide into 4 equal portions. Divided each of these into 3 equal portions.
  8. Roll each portion out into a rope about 10-12 inches long.
  9. Pinch 3 of the ropes together at the top and then proceed to braid. Pinch the ends together and place on a baking sheet. Repeat with the remaining dough.
  10. Spray the braids lightly with water and place in a 350 degree oven for 18-20 minutes.
  11. While the braids are baking mix the remaining tbsp of honey and 1/2 tsp cinnamon together.
  12. When the braids are done baking remove from the oven and immediately brush with the honey/cinnamon mixture.
  13. Enjoy while still warm and nicely sticky.

Nutritional Info:

Makes four 10-12 inch braids.

Serving size 1/3 of 1 braid (12 servings in all).

Nutrients per serving:  Calories: 230, Cal. from Fat: 48, Total Fat: 5.5g, Sat. Fat: .5g, Carbs: 42.5g, Fiber: 5g, Sugars: 18g, Protein: 5g, Sodium: 161mg, Chol: 0mg

Notes:

I like this bread fresh from the oven so I only bake the amount to be eaten right away. You can keep the unbaked dough wrapped in plastic in the refrigerator for 2-3 days and bake as needed.

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Cinnamon Raisin Braids
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