Soft Twisted Cinnamon Raisin Loaf

🛒 Ingredients

• #Soft Dough;
• 450 g strong white bread flour.. 7 g (1 sachet) instant dried yeast
• 40 g caster sugar or coconut sugar.. ½ tsp fine sea salt
• 250–260 ml unsweetened warm plant milk (oat or soy works best)
• 60 g vegan butter, softened.. 1 tsp pure vanilla extract
• 1 tbsp cornstarch mixed with 2 tbsp warm water (egg replacer for softness)
• #Cinnamon Filling & Add‑ins;
• 80 g plump raisins (or sultanas/currants).. 50 g soft brown sugar
• 2 tbsp ground cinnamon.. 1 tbsp melted vegan butter for brushing
• #Glaze;
• 2 tbsp plant milk mixed with 1 tsp maple syrup

👩‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, mix flour, yeast, sugar, and salt. Add warm plant milk, cornstarch mixture, vanilla, and softened vegan butter. Mix to form a soft, slightly sticky dough.

2. 2

   Knead: Knead for 8–10 minutes until smooth, elastic, and pulls away cleanly from the bowl.

3. 3

   First rise: Cover and leave in a warm place for 1.5–2 hours until doubled in size.

4. 4

   Fill & shape: Lightly deflate the dough and roll out on a floured surface into a large rectangle, approx. 5 mm thick. Brush with melted vegan butter, then sprinkle evenly with brown sugar, cinnamon, and raisins. Roll up tightly from the long edge, then cut lengthwise down the middle (leave one end attached) and twist the two strands together. Place into a lightly greased loaf tin.

5. 5

   Second rise: Cover and rise again for 1–1.5 hours until puffy and risen above the tin rim.

6. 6

   Bake: Preheat oven to 180 °C (350 °F). Brush the top with the milk‑maple glaze. Bake for 35–40 minutes until deep golden and the loaf sounds hollow when tapped. Cover loosely with foil halfway through if browning too fast.

7. 7

   Cool: Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing — the texture will set fully as it cools.