bread machine / cake / Dessert / Pastry / Prepare ahead / vegetarian

Orange cinnamon raisin swirl (Adapted for Thermomix)

Well, two more days before school starts again after the Easter holidays and I’m in a bit of a rut. It’s quite chilly outside and the flat isn’t much warmer. So I’m grateful to the internet surfer who was looking for a recipe for raisin bread from the Thermomix or bread machine. It gave me something to do while I slurped my fruit tea and thought about pulling on another pair of socks.

This recipe is taken from the blog backtothecuttingboard.com and you’ll find the original recipe under

http://backtothecuttingboard.com/breakfast/orange-cinnamon-raisin-swirl-coffee-cake/

I’ve adapted the first steps for the Thermomix

1. Add 1 cup sugar to the TMX and grind to icing sugar on speed 10. Set aside for icing the cake later.

2. Add the following ingredients to the TMX:

2 1/4 tsp. dry yeast (1 package=7g)
1/2 tsp. sugar
1/4 cup warm water
1/3 cup fat-free milk
2 tsp. vanilla, divided
1 large egg
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
3 tbsp. cold butter, cut into small pieces (I used olive oil)
3/4 tsp. salt

Knead for 3 minutes on the dough cycle. When it’s over, give the dough a poke with your finger, if the dough is still too sticky, add a little more flour and knead for another 30 seconds on the dough cycle.

3. Carefully remove the dough from the Thermomix, watch out for the blades:) Give the dough a quick knead and form a ball. Place the ball in a lightly oiled bowl and leave to rise until doubled in size.  I placed my dough in a lukewarm oven with the pilot light on and the oven door closed. This first rise will take about an hour.

4. Punch the dough down, cover and let rest for 5 minutes.

5. Rinse out the Thermomix bowl if you feel you have to before making the filling. Add the following ingredients to the Thermomix:

1 tsp vanilla

1 1/2 cups raisins, plus 1/4 cup for sprinkling over the filling

1 tsp. cinnamon
1/4 tsp. ginger
1/2 cup orange juice

Whizz these ingredients for a couple of SECONDS until you have a chunky paste. Remove from the Thermomix and set aside.

6. Make the icing by mixing the cup of prepared icing sugar with 2 tbsp of milk and 1/4 tsp orange extract (I used orange flower water). You may need to add a little more milk to get a pourable consistency. Set aside.

7. Follow the remaining directions given in the original recipe (admire the photos while you’re at it):

http://backtothecuttingboard.com/breakfast/orange-cinnamon-raisin-swirl-coffee-cake/

This looks really funky and is so easy to make with or without the Thermomix. I’m going to prepare the dough next time in the bread maker. In fact,  my husband suggested that I also make  a vegetarian savoury version for this evening. If it turns out any good, I’ll post it here.

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6 thoughts on “Orange cinnamon raisin swirl (Adapted for Thermomix)

  1. Freshly baked cinnamon swirl raisin bread has been a favorite of mine since childhood. Mom liked to bake a loaf on Saturday nights. She didn’t add orange juice, though, and I bet that is a delicious twist. Thanks for sharing.

    • Hi!

      Thanks for commenting, it’s nice to know I’m not talking to myself:)

      Yes, I was really pleased when I found the recipe on backtothechoppingboard.com. Cinnamon = childhood for me, too. What really worked here was the orange flower water in the icing. Mmmmh. Love your site by the way, especially because of the mission you have to collect and preserve your family’s recipes. Admirable.

      • It was a huge success n my family loves them except for my toddler who is picky on d cinnamon taste 🙂 I’m in Malaysia, not really autumn for us but it’s still great for our rainy monsson season now 🙂 Thanks alot for such great n easy recipe!will make n subsitute wf chocolate nx time 😉

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