Whenever I go out for breakfast, it’s a given that I’m going to choose raisin toast to go with my cheese omelet. Sometimes I think I’m going to go wild and order eggs over easy instead, but no matter the style of egg, raisin toast is a must. Why have boring wheat or white toast when you could choose sweet, buttery, cinnamon covered raisin?! Quite frankly, I think it might be my favorite bread on earth…

Bread:
8 c. all-purpose flour
2 packets active dry yeast
1 tsp. salt
1/2 c. sugar
3 eggs
1/2 c. butter, softened
1 1/2 c. milk
1 c. warm water (110 degrees F)
3/4 c. raisins

Filling:
2 tbs. milk
3/4 c. sugar
2 tbs. cinnamon

(I’m using the paddle in this picture, which is kind of a no-no. I couldn’t find my dough hook!)

In a small saucepan, heat milk until it starts to bubble. Remove from heat, transfer into a new bowl, and bring to room temperature. Once cooled, dissolve yeast in warm water and wait until it looks frothy (5-10 minutes). Mix with eggs, sugar, butter, salt, raisins and cooled milk. Slowly add flour in batches until a ball is formed. Knead on lightly floured surface until smooth, then place in a large, oiled bowl and let rise until doubled in size.

Once fully risen (should take 1-2 hours depending on the humidity and temperature that day), roll out onto a lightly floured surface until 1/2″ thick. Pour milk onto dough and spread out. Mix cinnamon and sugar, then sprinkle across dough. Starting at the end closest to you, roll the dough to make a spiral. From here, you can either cut the dough into two or three pieces (I did two because the loaves are AWESOMELY HUGE). Tuck ends under, then place in buttered loaf pans. Let rise for another hour. Preheat oven to 350 degrees. Let loaves bake for 45-55 minutes, or until golden brown on the outside.

Note for making killer cinnamon-raisin bread: GUYS, THIS IS SO DELICIOUS. I froze one loaf for later and have been eating one all week. It’s the best first thing in the morning, toasted with butter! If you don’t like raisins you can totally skip them (this would still be delicious without). I think this might be my new favorite recipe… I also know the ridiculous time it takes to make, but I promise it’s WORTH IT. Your next boring, rainy day you have off.. I highly suggest this.