Rich cinnamon raisin walnut bread

1. Dough: 227 grams of high gluten flour, 2 tablespoons of sugar, 4 grams of salt, 1 teaspoon of dry yeast, 2 grams of cinnamon powder, 23 grams of eggs, 14 grams of butter, 59 milliliters of milk, 88 milliliters of water, 3/4 cup of raisins, 1/2 cup of chopped walnuts. Cinnamon sugar: 1.5 tablespoons of cinnamon powder, 90 milliliters of sugar. Ingredients: melted yellow oil

2. Pour flour, sugar, salt, cinnamon powder, and dry yeast into the bread bucket

3. Mix evenly

4. Add eggs, butter, milk, and water

5. Put it into the bread maker and stir with the dough program for about 20-30 minutes

6. Can pull out the film

7. Remove and add raisins and walnuts

8. Knead evenly

Roll it round, put it in a large bowl, and let it ferment for about 2 hours

10. Preparation of filling: 1.5 tablespoons of cinnamon powder, 90 milliliters of sugar

11. Pour cinnamon powder into sugar

12. Mix evenly and set aside for later use

13. Dough growth

14. Take it out and organize it into a rectangular shape of 22X13 centimeters

15. Spread 2/3 cinnamon sugar evenly on the surface

16. Roll it up to form a cylindrical shape, pinch and close it tightly

17. Close the mouth downwards and put it into the toast box

18. The final fermentation lasts about 90 minutes, and the dough grows

19. Place in the oven, middle and lower layers, on high and low heat at 175 degrees Celsius, bake for about 40 minutes,

20. The surface turns golden brown and is taken out of the oven

21. Immediately demold and brush melted butter on the surface

22. Roll in cinnamon sugar until the surface is covered in cinnamon sugar

23. Let it cool down

24. Slice after cooling