Cinnamon Raisin Swirl Bread

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Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

The air is cold, the skies are grey. I find myself admitting that fall is here and here to stay. After several rainy days in a row, I want to wrap myself up in a blanket and drink hot tea whenever I catch a glance out of the window. The trees are just barely taking on color, the leaves not yet gathering on the ground. The air is damp with fog and humidity, not with the crispness I love and remember. With a miserable weather forecast for the next few days, including a prediction of snow, I'm happy spending my time indoors.

I wonder if fall will feel the same in this new town, as it did back home.

Cinnamon Raisin Swirl Bread Cinnamon Raisin Swirl Bread

When I finally let my hold on summer pass, the warm scent of vanilla and cinnamon begin to fill my kitchen. Cinnamon is the feeling of autumn for me, the essence of the season all bottled up in a single smell and taste. While pumpkin or caramel or apples may define the season for others, it is this single spice that warms my soul.

Each fall, as soon as the weather grows cold, I like to buy myself a loaf of cinnamon raisin bread. Toasted, with a spread of butter, is my version of autumn happiness. This year, instead of finding my loaf of bread on the shelf, I decided to make it myself.

Cinnamon Raisin Swirl Bread Cinnamon Raisin Swirl Bread

The dough is made with milk to give the bread tenderness and melted butter to add a richness. While I mixed in 3/4 cup raisins, I would recommend a few more if you are a raisin lover and a few less if you are not—it can be tweaked to your personal tastes. The swirl of cinnamon is what makes the bread for me. Though the cinnamon is only rolled throughout the dough, the scent and taste seems to pervade the rest of the loaf, giving a pleasant flavor to each and every bite.

Enjoy when the season beckons and cinnamon is on the menu.

Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread evokes feelings and flavors of autumn. Bread dough is scattered with raisins, rolled out, spread with cinnamon and sugar, and rolled together to create a cinnamon swirl. Even though the outside of the loaf may not be beautiful, it really is the inside that counts with this bread. Spread with butter, honey, or peanut butter, this bread is taken to another level and makes a perfect chilly morning breakfast.

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Blueberry Braided Bread From Emma of Poires au Chocolat

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Blueberry Braided Bread From Emma of Poires au Chocolat

Blueberry Braided Bread | Emma of Poires au Chocolat on Pastry Affair

I discovered Emma's blog, Poires au Chocolat, soon after starting my own. The French name drew me in, validating my equal love of chocolate and pear cake, one of the recipes that inspired me to begin blogging. Emma's photography mixes simplicity and honesty with ease and grace, making it feel as if I am in the kitchen alongside her. Her voice is so real and truthful that I feel like I've gotten to know her well, despite living an ocean away. Simply put, her blog is lovely.

I'm honoured to be writing for Pastry Affair today. I've been following along for a few years now, watching Kristin's path weave side to side, just like my own.

Blueberry Braided Bread | Emma of Poires au Chocolat on Pastry Affair

In short (if only life was this simple and factual), I started out studying medieval literature (Old and Middle English, Old French, Chaucer, Julian of Norwich and so on). In my final year, after two years of blogging, I decided to train in pâtisserie. I spent six months at Cordon Bleu. A few months later, I left pastry and my first cookbook proposal to return to Oxford and medieval literature.

Yet my path soon twisted again and last Christmas I chose to return to food instead of pursuing a career in academia. I've stayed in my favourite city and as well as working on my blog (supplemented by tutoring, much like Kristin did), I'm now developing another book idea. It's a book that will be all the better for the twists and turns of the past few years.

As Kristin said in a post last year, "my path may be riddled with curves, but I've learned to embrace the zigs and zags of my road."

Blueberry Braided Bread | Emma of Poires au Chocolat on Pastry Affair

Just like the braids of this bread, sometimes our dreams can be multiple and interwoven, each one taking priority at different times. One strand is at the front, then the next. Neither one ever goes away and both are always connected to the centre.

I'll always have my studies in the background, nudging me every now and again - is it my turn yet? I don't know at the moment if it will ever get a turn again - but then maybe it will, in one form or another. I've learnt that I never know until I hit the peak - that glorious, heady moment as a child when you reach the top of the swing, legs kicking to get higher, before you hurtle backwards again.

It's that moment when you realise you have no choice but to change, to pull the next strand on top, creating your braid. It repeats until you reach the end and the final strand is tucked under. How do I know if I have reached that point? I can only trust.

Blueberry Braided Bread | Emma of Poires au Chocolat on Pastry Affair

Though the braiding technique can look a bit intimidating, it's not bad once you've got your head around it.

There are lots of different ways to fill these braids. The first one I tried used lemon curd along with the creamy filling. I've also made a version filled with salted caramel, walnuts and meringue and a different bread recipe, which was pretty amazing (I made it for a challenge, I don't think I'd include meringue again). I like the creamy-fruit type for breakfast or brunch. I made a simple blueberry compote here but you could use other fruits or possibly use a not-too-sweet jam.

Blueberry Braided Bread | Emma of Poires au Chocolat on Pastry Affair

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Nutella Espresso Rolls

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Nutella Espresso Rolls

Nutella Espresso Rolls

I sat down to write this post a half dozen times, deleting the words once I recognized the meaning wasn't exactly what I wanted to express. The first rendition took on a serious tone, the second became an anecdote, the third a thoughtful observation. Yet, none of them communicated what I really wanted to say, which is you should make this recipe and soon. Though it is not usually in my nature to make bold statements, today I am making an exception. The truth is that these Nutella Espresso Rolls are easily one of the best dishes to come out of my kitchen. Ever.

I would never lie to you, dear friends.

Nutella Espresso Rolls Nutella Espresso Rolls Nutella Espresso Rolls

As a recipe developer, there are often several iterations a recipe goes through before I deem it good enough to share with you. While two iterations seems to be standard (with three or more sliding into second place), a single iteration is a rarity. These recipes are the four leaf clovers of the recipe development world, where modifications and tweaks happen ad infinitum.

In my own kitchen, I stumble across these rare gems perhaps once or twice a year, reveling in the moment before taking a fork after the sweet treat.

Nutella Espresso Rolls

Since my recent discovery of nutella, it has become a “banned” ingredient in the apartment because it has a tendency to disappear in a few blinks of the eye. However, the lack of nutella in the cupboards doesn't stop me from thinking about it. While recently browsing recipes online, I spotted a roll filled with chocolate. Running with the idea, I made the idea my own, filling the rolls with nutella and the subtle flavor of espresso.

After pulling the rolls out from the oven, piping hot and steaming, my boyfriend declared them one of the best things he's ever eaten. I agreed. I think you will, too.

Nutella Espresso Rolls

Nutella Espresso Rolls will leave you scraping the plate clean and wishing for more. The dough is made with espresso powder, which lends a subtle coffee flavor to the finished product. Spread with nutella and brown sugar, the dough is rolled up, sliced, and baked. When hot from the oven, the nutella becomes melted and gooey, given a unique texture from the brown sugar. These rolls are easy to make and are sinfully delicious. Make these for holidays, for friends and family, or just because it’s Monday—you won’t be disappointed.

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