Sourdough Discard Cinnamon Swirl Bread

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Sourdough Discard Cinnamon Swirl Bread

Soft and fluffy sourdough discard cinnamon raisin bread filled with cinnamon sugar and plump vanilla-soaked raisins. Made with sourdough discard and yeast, this loaf can be baked in a single afternoon and makes an especially good breakfast toasted with butter.

Prep Time45

Cook Time1

Hands-off Time2 30

Total Time4 15

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 258kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

75 g raisins
56 g water
½ tablespoon vanilla extract
7 g yeast
75 g milk
50 g sugar
113 g sourdough discard
1 egg
6 g salt
300 g all-purpose flour
60 g whole wheat flour
28 g butter

Filling

100 g brown sugar
½ tablespoon cinnamon
4 g all-purpose flour
1 egg white

Metric - US Customary

Instructions

Prep: Combine raisins, vanilla and water in a small bowl, let the raisins soak for at least 30 minutes.
75 g raisins , 56 g water, ½ tbsp vanilla extract
Whisk the yeast, sugar and milk in the bowl of your stand mixer and let it bloom until foamy and fragrant, about 15 minutes.
7 g yeast, 75 g milk, 50 g sugar
Strain the raisins: Using a mesh strainer, drain the raisins, pouring the vanilla soaking liquid into the bowl of your stand mixer. Transfer the raisins to a plate lined with paper towels to blot off any excess moisture on the surface.
Make the dough: Add the sourdough discard, egg, flour and salt into the mixing bowl. Using a dough hook, mix the ingredients together at low speed until a shaggy dough forms.
113 g sourdough discard, 1 egg, 6 g salt, 300 g all-purpose flour, 60 g whole wheat flour
Add the butter into the dough one tablespoon at a time, waiting into each piece is absorbed before adding more. The dough will look greasy at first but should gradually look smooth and supple.
28 g butter
Continue kneading with the dough hook on medium speed until a cohesive and smooth, about 3 to 5 minutes. Cover the bowl and let the dough rest for 10 minutes.
With the mixer on medium speed, add the raisins and mix until they are evenly distributed.
Proof the dough: Knead the dough gently with your hands and coax it into a tight ball. Transfer to a lightly-oiled bowl and cover with plastic wrap. Let the dough rise untouched in a warm spot until doubled in volume, about 45 minutes to 1 hour.
Prep: Brush an 8 by 5-inch, light-colored loaf pan with butter, then line with parchment paper (optional). In a small bowl, whisk the cinnamon, sugar and flour together, set aside.
100 g brown sugar, ½ tbsp cinnamon , 4 g all-purpose flour
Shape the dough: Turn the dough out on a lightly floured work surface. Using a rolling pin dusted with flour, flatten the dough into an 8 by 18-inch rectangle.
Using a pastry brush, coat the top of the dough with egg white. Sprinkle the cinnamon sugar in an even layer over the dough, leaving a 1-inch margin.
1 egg white
Working with the shorter side closest to you, roll the dough into a tight cylinder.
Pick up the dough and transfer it to your prepared loaf pan.
Final proof: Cover the loaf pan with plastic wrap and let the dough rise in a warm spot until it almost fills the pan, 30 to 45 minutes.
Prep: Once your dough is almost ready, preheat your oven to 350 F.
Bake the loaf: Brush the top of the dough with the remaining egg white. Bake for 50 minutes to 1 hour, or until the crust is golden brown and the center registers at least 190 F when probed with an instant-ready thermometer.
1 egg white
Enjoy: Transfer the baked loaf to a wire rack. Let the bread cool completely before slicing, about 1 hour.
Storage options: Store any leftover slices in a ziplock bag at room temperature for up to 3 days. For longer term storage, freeze the slices in a ziplock bag for up to 3 months and toast straight from frozen.

Notes

This dough has a lot of enrichments so your dough may take longer to rise than expected. Treat this timeline as a guide, and make sure to watch for signs of fermentation instead.

A 9 by 4-inch Pullman pan will work for this recipe as well.

If you have any trouble with your dough getting stuck to the plastic wrap, you can brush it with oil.

Nutrition