Cinnamon buns were hands down my favourite treat growing up... but we definitely did not have a batch sitting on the counter at all times (luckily!) ... So when the cinnamon-raisin craving struck, I would happily reach for a slice of cinnamon raisin bread.
This morning I was trying out a new fluffy white bread recipe when I got inspired by the bottle of Happy Maple Goût Riche still sitting on the counter top from breakfast. I thought, what if I re-created my childhood guilty indulgence with less sugar, and more wholesome ingredients?
And voilà! My recipe for vegan maple cinnamon swirl bread was born! I hope you like it.....
Ingredients for the bread
42 g bakers yeast
2 1/4 cups warm water
1/4 cup sugar
1 tbsp salt
2 tbsp oil
5 1/2 cups white flour (up to 6 1/2 may be required to get the texture right!)
For the filling
1 tbsp coconut oil (melted)
2 tbsp happy maple riche
1 tbsp cinnamon
1 cup of raisins (optional)
Preparation
In a large bowl of a stand mixer, dissolve the yeast in warm water and a teaspoon of the sugar (I used my little helpers- aka my kids - to mush the yeast up into smaller pieces and then gave it a swirl with a spoon) for 5-10 minutes.
Once you start to see the yeast has been activated (the mixture starts to bubble or foam) add 4 cups of the flour, the sugar, salt and oil. Mix with the paddle attachment until smooth and all incorporated.
Slowly add the rest of the flour 1/2 cup at a time to form a soft, smooth dough. It should stick just slightly to your fingers when touched (but not too much!). At this point I remove the dough from my Kitchen Aid and knead it by hand 5-7 minutes.... (this is also a fun activity for the kids to help in!)
Place the dough in an oiled bowl and turn it around to coat the entire ball of dough in oil.
Cover with plastic wrap and a cloth, set aside in a warm draft free spot to rise for approx 1 hour or until doubled in size.
When your dough is nearly ready, mix the melted coconut oil, cinnamon and maple together syrup in a bowl.
When the dough has risen, punch it down and gently divide it in half. Roll each half into a long rectangle and spread the cinnamon mixture you've prepared. Repeat with the second half.
Roll up the two prepared doughs and place them each into a rectangular baking pan- cover again and let rise a second time for 1 hour.
Preheat the oven to 180 degrees, Bake the two loaves 30-35 minutes or until golden brown and sound hollow when you give them a tap.
We dare you to try and resist eating a full loaf in one sitting ;) Enjoy!