Raisins and cinnamon swirl

Raisins and cinnamon swirl.jpg

Give me something light and not too sweet for breakfast. Give me something yeasty too. Give me a simple, quick, plain recipe, that can be made by everyone. Give me something I can made over the weekend and that will last at least few days. Give me something with LOADS of raisins in it.
Can you vaguely imagine how difficult is to find a recipe that satisfy all those components???
At the end I found something by Martha Stewart: I’ve changed a bit, but it’s basically it… Lighting a candle under her shrine, just next to Nigella’s…
And as I’m a bit neglecting this blog lately (sorry, too much going on…), especially from a photograph point of view, this time I’ve tried to recreate the picture published on Martha’s website. You know, most of the time the right inspiration makes your best shot, said the humble Piperita…

250 ml warm water
10 g fresh yeast
150 g all-purpose flour
200 g of strong flour
1 tablespoon sugar
4 tablespoons melted butter
150 g raisins
70 g cane sugar + 1 teaspoon
4 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1 egg beaten

Crumble the yeast in the kneader bowl (normal large bowl, if kneading by hand), add a pinch of sugar, then dissolve everything with the warm water. let it rest for 10-15 minute, until it foams.
Add flours, sugar, and half the butter. Knead for 10 minutes on medium speed. Add raisins and knead for another 5 minutes. Form a ball and place it in an oiled bowl. Cover with plastic and let it rest until it doubles, for 1-2 hours.
Roll out the dough in a 30×25 centimetres square. Mix cane sugar with cinnamon, nutmeg and the remaining melted butter. Brush the rolled dough with some of the beaten egg, sprinkle with the sugar-cinnamon- butter mixture and rub everything together with the back of a spoon. Roll up the dough tightly, beginning from the short side. Close the ends and lay the sausage in a buttered plum-cake pan, 22×12 centimetres. Let it rise for 30 minutes in a warm enviroment.
Preheat the oven at 220° C.
When the dough is well risen, brush it with the remaining beaten egg and a teaspoon of cane sugar. Bake for 15 minutes, then lower the temperature at 180° C and bake for another 15 minutes.
Let it coll before to slice it.
Warning: gives addiction…


  1. Patricia Scarpin

    Wow, Piperita!! This is delightful!

    The photo is beautiful and I’m sure the bread is delicious!

  2. Manisha

    I am so glad I found you on Flickr! I am bookmarking this recipe. I can’t wait to try it! It might be a while before I do, but you can be sure that I will be back to let you know. This picture is just so droolworthy! As are the rest of your pictures!

    I love your blog and am looking forward to reading more of your delightful posts. 🙂

  3. bee

    girl, have you ever taken a bad picture or cooked a bad dish in your life? your blog is so wonderful.

  4. Manisha

    This might be a stupid question but what is ‘strong flour’?

  5. Sara - Piperita

    @Manisha: strong flour is flour with a lot of glutin… What we have here in Italy is called Manitoba and it’s American…

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