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Cinnamon Raisin Breakfast Ring

Post by Renee.

I’m jumping into the next Modern Baker section a couple days early. We officially start into the Yeast-Risen Specialties in October. My game plan for the next section of recipes was to go through the chapter and mark the recipes that jumped out at me. I’d bake those first and then if I had time I’d go back and readdress the others. This recipe did not jump out at me. I had no plan to bake it. Then I started planning the Coffee Cake Showdown and I kept thinking about this recipe. On the spur of the moment I decided to go for it and bake it.

This became coffee cake #4. It only received 1 vote, but it wasn’t because it was bad. It just isn’t a classic coffee cake so people voted for other cakes.

It was fun to make! Malgieri says to prepare the brioche dough through step 6, but that’s after the braiding. I’m betting he meant step 4 because why would I braid the dough and then form it back into a ball and refrigerate it? Watch out for this if you’re going to make this one.

I pressed out the dough, spread on the cinnamon sugar filling, raisins, and pecans. As most of you know, I hate fruit- particularly raisins- in my bread. Since I was making this for a party I decided to keep the raisins in. Perhaps my guests would like them.

I love pictures in cookbooks. They help me understand what to do. I had to reread step 6 three times and then I called my husband in to help walk me through it. (I’m not always the best as reading spatial instructions.) A few pictures there really would have helped me. Luckily, my husband is good at spatial instruction. I think I did it right.

The final rise took quite a long time- over 2 hours. It was a hectic day so it wasn’t a huge deal that it didn’t go in the oven until 8:30pm (it was meant for the next day anyway) but you know how a watched pot doesn’t boil- well, watched bread doesn’t rise! I wonder if my yeast went bad or something because it just sat there forever.

There was plenty of butter in the ring! Check out the edge of my baking sheet after baking.

Final verdict? I liked it but didn’t like the raisins (you’re shocked, I’m sure), my father in law loved the raisins. It had too many pecans for one of my brother in laws. I happened to like all the nuts. My other brother in law wouldn’t stay away from it and happily took the rest of it home with him. Definitely a success!


1. Mariko - December 30, 2010

I just made this and it’s HUGE! I live by myself and usually share my creations with my classmates, but it’s Christmas break so I have no idea what I’m going to do with all this bread. But on the plus side, it tastes delicious and looks spectacular.

My experience– I was also confused as to why Nick told us to braid it before the rise, but I just shrugged. I let it rise for about 90 minutes before I got impatient and baked it. I also made it without a food processor by substituting shortening for the butter dough and using the dough hook on my mixer. I also omitted the pecans because I don’t care for nuts.

2. Kayte - December 27, 2010

This was delicious! Made it without raisins this time, because I was out, so will do it again with raisins the next time. A repeat either way! Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/12/modern-baker-cinnamon-raisin-breakfast-ring.html

3. ap269 - November 8, 2010
4. gaaarp - October 27, 2010

Here’s my take on this delicious recipe! http://wp.me/pwL3l-mp

5. Anne Marie - October 4, 2010

I can never serve my family raisins in bread. Thanks for the details.

6. ap269 - September 27, 2010

The shape looks nice. I love pecans, so I’m sure I’m gonna like this bread!

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