Description
Delicious, fluffy sourdough cinnamon swirl bread, perfect for breakfast or a sweet treat. Made with a bubbly sourdough starter and filled with a generous cinnamon sugar mixture.
Ingredients
Scale
- 1 cup (240ml) active sourdough starter, fed and bubbly
- 1 1/2 cups (360ml) warm milk (whole or 2%)
- 1/4 cup (50g) granulated sugar
- 4 cups (500g) bread flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Combine Starter and Milk: In a large bowl, whisk together the active sourdough starter and warm milk until well combined.
- Add Sugar and Flour: Add the granulated sugar and 4 cups of bread flour to the starter mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Autolyse (Resting Period): Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
- Incorporate Salt and Butter: After the autolyse, add the salt to the dough. Then, add the softened butter, one tablespoon at a time, kneading it into the dough until fully incorporated. Knead by hand or with a stand mixer fitted with a dough hook.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 4-6 hours, or until doubled in size. Perform stretch and folds every 30-60 minutes for the first 2-3 hours.
- Prepare Cinnamon Sugar: While the dough is rising, prepare the cinnamon sugar filling. In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- Gently Deflate and Divide: Once the dough has doubled in size, gently deflate it on a lightly floured surface. Divide the dough in half.
- Roll Out the Dough: Roll out one half of the dough into a large rectangle, about 12×18 inches.
- Spread with Butter and Sprinkle with Cinnamon Sugar: Brush the rolled-out dough with half of the melted butter. Then, sprinkle evenly with half of the cinnamon sugar mixture.
- Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut and Twist: Using a sharp knife or pizza cutter, cut the log lengthwise down the center, leaving about 1 inch uncut at one end. Gently twist the two strands together, keeping the cut sides facing up.
- Form into a Loaf: Carefully transfer the twisted dough to a greased or parchment-lined loaf pan. Tuck the ends under to create a neat loaf shape.
- Repeat with Remaining Dough: Repeat steps 3-7 with the remaining half of the dough.
- Second Rise (Proofing): Cover the loaf pans with a damp cloth or plastic wrap and let them rise in a warm place for 1-2 hours, or until almost doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Egg Wash (Optional): If using, whisk together the egg and milk or water in a small bowl.
- Apply Egg Wash (Optional): Gently brush the tops of the loaves with the egg wash.
- Bake: Bake the loaves for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). If the tops are browning too quickly, you can tent them with foil.
- Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- The key to a successful sourdough bread is an active starter. Make sure your starter is doubling in size within 4-8 hours after feeding before using it in this recipe.
- Don’t over-knead the dough. You want it to be smooth and elastic, but not tough.
- The bulk fermentation time will vary depending on the temperature of your kitchen. Keep an eye on the dough and let it rise until doubled in size.
- The proofing time will also vary depending on the temperature of your kitchen. Don’t over-proof the dough, or it will collapse in the oven.
- For extra flavor and texture, add chopped pecans or walnuts to the cinnamon sugar filling.
- For a decadent touch, drizzle the cooled loaves with a cream cheese glaze. To make the glaze, whisk together 4 ounces of softened cream cheese, 1/2 cup of powdered sugar, and 1-2 tablespoons of milk until smooth.
- Add chocolate chips to the cinnamon sugar filling for a chocolatey twist.
- For a tangier flavor, you can proof the loaves in the refrigerator overnight. This will slow down the fermentation process and allow the flavors to develop more fully. Just be sure to cover the loaves tightly with plastic wrap to prevent them from drying out. When ready to bake, remove the loaves from the refrigerator and let them sit at room temperature for about 30 minutes before baking.
- While not necessary for this recipe, you can score the top of the loaves with a sharp knife or lame before baking. This will help control the expansion of the dough in the oven and create a more visually appealing loaf.
- While this recipe is designed for a loaf pan, you can adapt it for baking on a baking stone or in a Dutch oven. If using a baking stone, preheat the stone in the oven for at least 30 minutes before baking. If using a Dutch oven, preheat the Dutch oven in the oven for at least 30 minutes before baking. Carefully transfer the shaped dough to the preheated baking stone or Dutch oven and bake as directed.
- Feel free to adjust the amount of sugar in the dough and filling to your liking. If you prefer a less sweet bread, reduce the amount of sugar. If you prefer a sweeter bread, increase the amount of sugar.
- While bread flour is recommended for this recipe, you can experiment with using other types of flour, such as all-purpose flour or whole wheat flour. Keep in mind that using different flours will affect the texture and flavor of the bread.
- Prep Time: 45 minutes
- Cook Time: 30 minutes