There's a raisin in my brioche

Cinnamon-raisin bread has a long history in the making.

Similar breads are usually served around Christmas and include stollen, a German fruit bread with spices and candied fruits, kulich, a tall Easter bread served in the Russian and Slavic regions, and panettone from Italy. Let's not forget about the Easter cousin, the hot cross bun. 

The spread of these fruit breads helped fuel the idea of a raisin-filled cinnamon in England. Soon it became a house staple in parts of England and the colonies, and as it spread, made its way into homes in a many parts of the globe as a staple part of people’s breakfast.

 

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