Sweet Potato Sourdough Discard Cinnamon Swirl Bread
This Sourdough Sweet Potato Cinnamon Swirl Bread highlights the vibrant color and natural sweetness of roasted sweet potatoes. Their addition lends pillowy softness to each bite, while a salted maple glaze balances the sweetness of the loaf. Yeast streamlines baking, and sourdough brings a rich, tangy flavor.
Servings: 16 Slices
Calories: 234kcal
Ingredients
Dough
- 300 grams sweet potato 1 medium
- 170 grams whole milk
- 67 grams brown sugar
- 7 grams active-dry yeast 1 packet
- 150 grams sourdough starter
- 480 grams all-purpose flour
- 6 grams salt
- 28 grams butter
Filling
- 100 grams brown sugar
- 10 grams cinnamon
Topping
- 1 egg
Salted Maple Glaze
- 28 grams maple syrup
- 120 grams powdered sugar sifted to remove lumps
- 28 grams whole milk
- ¼ teaspoon salt
Instructions
- Roast the sweet potato: Preheat the oven to 400 F. Clean and poke multiple holes into the sweet potato. Place the sweet potato on a foil-lined baking sheet and roast for 45 minutes, or until a knife easily slides into the center. Let the sweet potato cool completely before using.300 grams sweet potato
- Activate the yeast: Whisk yeast in milk and sugar in a large mixing bowl until bubbly (about 15 minutes).170 grams whole milk, 67 grams brown sugar, 7 grams active-dry yeast
- Make the dough: Mash the cooled sweet potato. Stir the sourdough discard and mashed sweet potato into the yeast mixture until fully incorporated.150 grams sourdough starter
- Add the flour and salt into the wet ingredients and mix until a shaggy dough forms. Working inside the mixing bowl, knead the dough until it looks cohesive.480 grams all-purpose flour, 6 grams salt
- Knead the butter into the dough. The dough will feel greasy at first but will gradually feel less sticky as it is absorbed.28 grams butter
- Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 5 to 10 minutes.
- Your dough will appear bumpy and webby after the first round of kneading, this is a sign of gluten formation. Return the dough to the bowl, cover with plastic wrap and let it rest for 10 minutes to let the gluten network relax and strengthen.
- Turn the dough out and continue kneading for another 5 minutes until it looks smooth. Round the dough into a tight ball and transfer it to a lightly greased bowl.
- Bulk ferment: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (or longer depending on the temperature of your kitchen).
- Add the cinnamon sugar filling: Flatten the dough out into a 12 by 18-inch rectangle using a rolling pin. Sprinkle the cinnamon sugar topping evenly on top of the dough. Working with the longer side, roll the dough into a tight log.100 grams brown sugar, 10 grams cinnamon
- Shape the wreath: Split the log in half. Twist the dough so the cut side faces upward. Coil the dough to make a 2 strand braid. Transfer the dough to a parchment-lined baking sheet and shape it into a circle.
- Final proof: Cover the baking pan with plastic wrap and let the dough rise until puffy and almost touching, about 30 to 45 minutes.
- Prep: Preheat the oven to 325 F. Whisk the egg.1 egg
- Bake: Brush the dough with egg wash using a pastry brush. Bake for 40 to 45 minutes or until the center of the loaf measures at least 190 F when probed with an instant-read thermometer.
- Let the bread cool for 15 minutes topping or the glaze will melt off.
- Make the glaze: Combine the ingredients and whisk until the glaze is thick but still runny enough to drizzle.28 grams maple syrup, 120 grams powdered sugar, 28 grams whole milk, ¼ teaspoon salt
- Enjoy and store: Drizzle glaze on top of the cooled loaf. Slice and serve. This loaf is best enjoyed the day it’s baked but will keep well when stored in an airtight container at room temperature for up to 3 days.
Video
Notes
- Commercial yeast has a shelf life. Make sure your yeast is not expired before attempting this recipe.
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network will allow the dough to capture and retain carbon dioxide during the fermentation process. This results in tender, pillowy bread.
- Give the dough enough time to rise or your loaf will end up gummy and dense.
- The best way to check if bread is baked is with an instant-read thermometer; it should measure at least 190 F when probed in the center.
Nutrition
Calories: 234kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 143mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2741IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 2mg