Hospitality Academy

Cinnamon Bread Recipe with Raisins

Cinnamon Bread with Raisins

Total: 50 mins Ι Active: 20 mins

Valeur nutritionnelle / personne :

Calories: 431 kcal
Fat: 6g
Carbohydrates: 87g
Protein: 9g

  • No Meat

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Cinnamon Bread with Raisins


Total: 50 mins Ι Active: 20 mins

Valeur nutritionnelle / personne :

Calories: 431 kcal
Fat: 6g
Carbohydrates: 87g
Protein: 9g

Cinnamon Bread with Raisins

Here comes a Norwegian Christmas must – cinnamon bread with raisins! But actually, it can be enjoyed anytime of the year. It smells and tastes fabulous when it is freshly baked and it is a delicious treat for a mid-day snack, breakfast or as side dish with dinner. Do not miss out on the opportunity to enjoy a toasted slice with your favorite kind of eggs in the morning that will let you have a real taste of Christmas!

Hedda Qvanze-min

Anette Qvale

Nationalité: Swedish – Norwegian
Profession Law Student
Plat préféré: Meatballs with mashed potatoes and lingonberry sauce

Temps total

50 minutes

Temps actif

20 minutes


8 portions

Calories / Portion

353 kcal

  • 500g (1lb) strong plain flour
  • 100g (3½ oz) caster sugar
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 6-7g sachet fast-action dried yeast
  • 150g (5oz) raisins
  • 300ml (½ pint) milk
  • 30g (1oz) butter
  • 6 tbsp caster sugar
  • Beurre
    to serve and butter the baking sheet, optional
  • 1
    Step 1
    Tip flour into a bowl and stir in the sugar, salt, cinnamon, yeast and raisins. Mix together milk and butter and pour into the flour mixture. Mix until the ingredients bind together to form a soft dough. Knead the dough for about 10 minutes, in a machine or by hand, until it’s smooth and elastic.
  • 2
    Step 2
    Divide the dough into three pieces. Roll each piece into a long strip, then plait the three strips together, tucking the ends under the loaf.
  • 3
    Step 3
    Place the loaf in the centre of the baking sheet. Cover with a piece of oiled clingfilm and leave it in a warm place until it’s doubled in size.
  • 4
    Step 4
    Remove the clingfilm and cook loaf in centre of a preheated oven at 200°C (400°F, gas mark 6) for about 20 mins; then reduce the oven temperature to moderate – 180°C (350°F, gas mark 4) and continue to cook the loaf for a further 20-30 mins, or until it sounds hollow when tapped (lift loaf and tap it underneath, too).
  • 5
    Step 5
    To make the glaze, dissolve the caster sugar in 4 tbsp boiling water.
  • 6
    Step 6
    As soon as the loaf is cooked, remove it from the oven and transfer it to a wire rack, then brush over the glaze. Leave the loaf to cool a little before slicing it, and serve it either warm or cold, with or without butter.
  • 7
    Step 7
    Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!

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