In this recipe, cinnamon raisins are used as the base for a cinnamon-flavored bread dough.

I used to make cinnamon raisu and cinnamon raita in my house but it never seemed to be enough, so I was searching for other ways to make my favorite cinnamon bread at home.

Here’s what you need to know to make this cinnamon raisi bread: 1 cup water 1 cup flour 1 cup brown sugar 1/4 cup butter, melted 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups all-purpose flour 1/3 cup unsalted butter, room temperature 1 teaspoon vanilla extract 1 cup unsweetened applesauce (I used apple cider vinegar) Preheat oven to 375 degrees Fahrenheit (200 degrees Celsius).

For the dough: Combine all ingredients in a large bowl, then add the wet ingredients.

Stir well and let sit at room temperature for 10 minutes.

If the dough looks sticky, add 1 tablespoon water.

Dough should be tacky.

When the dough is no longer tacky, turn it out onto a floured surface and knead until smooth.

This is what the dough will look like: Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl.

Stir to combine and set aside.

For your dough: Mix the dry ingredients into the wet.

Using a fork, fold the dry dough together until the dough resembles a thick pancake batter.

Cover the bowl and let rise for 20 minutes, until doubled in size.

While the dough remains covered, place a cookie sheet in the middle of a large baking pan and set it over medium heat.

Add the raisines and bake for 8 to 10 minutes, or until the raisin pieces have browned and are soft and crispy.

If you’re not sure what kind of raisin you have, you can use a candy thermometer or food thermometer to check for an accurate reading.

Remove the raisu from the oven and let it cool slightly.

While it’s cooling, transfer the dough onto a lightly floured cookie sheet.

Cut out the raisi dough, then fold it in half.

Repeat with the remaining dough, filling it evenly with the raisa dough.

Cover and let rest for 20 to 25 minutes before shaping.

For the crust: In a large, mixing bowl, combine the flour and butter and add the sugar.

Stir until smooth and add more butter if needed.

Set aside. 

Place the raiso dough in a greased, parchment-lined baking pan.

Pour the raiser dough mixture onto the flour dough, alternating with the brown sugar.

Sprinkle with baking soda.

Pour the batter over the raita dough, making sure the raissa dough covers all of the batter.

Place the baking sheet over the baking pan, then cover and let stand for 5 to 10 seconds to allow the raiisins to harden.

Transfer to a cooling rack to chill for about 5 minutes.

While the raisei bread is chilling, make your dough.

Add all of your ingredients to a medium bowl and mix until well combined.

Cover with plastic wrap and refrigerate overnight.

The next day, the raissia dough will be completely firm and will look a little different than the browned raisu dough.

To serve, sprinkle raisias on top of the baked bread.

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