Roses Alpha Bakers: Rum Raisin French Toast Royale p.440

One of the things that should be in the “must to do list”, should include making home made bread. You get to enjoy and watch how four simple ingredients become one of most loved foods. Sure you get to follow so many steps, and it might take a couple of days to make, but the final product is so rewarding.

This week we are making Rum Raisin French Toast Royal, but before that we are making the bread. Cinnamon raisin bread is a must every week for Sabbath, and we enjoy it as a cake every morning with our tea. With what is left after the Sabbath, we would make fried french bread to take to school on Sunday. This time I skipped that part and took woody green light and just prepared the bread. It has a great consistency,taste and texture, and the house smells WONDERFUL while baking.

dough starter (spoonge)

Making the sponge.

flour blanket over the dough starter

Covering the sponge with flour blanket.

making the dough

Preparing the dough.

let the dough rise

Letting it rise first time.

deflate and chill the dough

Give it a businesses letter fold and let it rise again in the refrigerator.

make the cinnamon sugar spiral filling

Make the cinnamon sugar filling and rolls the dough.To keep the dough filling from separating  instead of using the egg wash,I was rolling and tucking tightly the dough.

shape the dough and let it rise

Letting it rise again,bake it and enjoy it!



bake the bread

My spirals aren’t perfect but this didn’t prevented from my loyal taster to enjoy it as is or with butter.

rum raisin french toast royal

Happy Baking!


  1. Catherine says:

    Do you make your challah as cinnamon raisin bread? Funny, until I made challah I thought it was an ordinary white savoury bread. I like your bread tin – it looks like you make a lot of bread!

  2. orinlag says:

    Hi Catherine,
    we make yeast pastry dough to have it more on the cake side, or challah they both great. challah bread can be sweet too. just add raisins or dried apples top it with blanched almonds a treat!

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