One of my favorite breads to make AND to eat! This bread has the most amazing texture, and there are raisins in every bite. Oh, and did I tell you about the cinnamon swirl? It's to die for.
Cinnamon swirl raisin bread, made with sourdough! It is so good.
This feels like kind of a *special occasion* bread to me. I like to make it for Sunday mornings or brunches. It's low-key and easy to make ahead (then just throw in the oven when you're close to ready for it!), and serving it is as simple as slicing it up.
If this bread is fresh, we like it just on its own. But also, I would not say no to a good, soft, salty butter on here. Leftovers make some of the best toast known to mankind.
(I realize it sounds like I'm exaggerating here - I am not! This is completely accurate portrayal of my feelings on this bread. It might just change your life.)
The Dough
This is an easy dough that comes together really quickly in a stand mixer. I use butter straight from my fridge - it doesn't need to be softened at all. The paddle attachment will break it up into small pieces as it mixes it, and once it's been kneaded, it will be perfectly incorporated!
Usually I have stretch and folds as an OPTIONAL step, but here it really is necessary because that's when you'll add the raisins to the dough.
Adding in the raisins
My favorite way to incorporate mix-ins to bread dough is during stretch and folds. After the dough has rested for a bit post-kneading, sprinkle the raisins over the top and press them gently into the dough. Grab one end of the dough and stretch it upward as far as it can go without tearing, then fold it onto itself. If there are any loose raisins, you can poke them back into the dough. Turn the bowl 90 degrees and repeat until you've come full circle.
You'll do this routine 1-2 more times in the first 3 hours of the dough's rise. The raisins will be evenly spread throughout the dough, and they won't be smashed like they would if you added them prior to kneading the dough.
Shaping
There is something so satisfying about shaping swirl bread! It's so low-effort but high-reward when you cut into a perfectly formed swirl of delicious cinnamon sugar.
I mean, just LOOK at this.
Okay, anyway. Back to the task at hand.
Once your dough has risen, turn it out onto a floured surface. Roll it into 16-by-12 inch rectangle, and I am listing measurements not because you need to whip out a ruler and make sure it's perfect, but just so you know the general size it should be. You just want it to have like, you know, the spirit of being that size.
Then, wet your hands slightly and rub them all over the surface of the dough. You just want it wet enough for the cinnamon sugar to stick. Sprinkle it over the dough, leaving a 1-inch boarder on all but one of the shorter sides. That will be the ooey gooey center of your loaf. Load it up with cinnamon sugar, it is the future golden bite! Then, starting on that side, roll the dough into a tight log.
Pinch the edges to seal then tuck them under the loaf and transfer to a buttered 8 by 4-inch loaf pan.
Second rise + baking
Once your bread is shaped and in your pan, you'll want to give it 1-3 hours for its second rise. I actually don't recommend any tricks for telling when it's done. You'll know it's ready when it's puffed up, and the top rises about 1-inch above the rim of your bread pan, like this before/after.
When it's looking close to ready, preheat your oven. Then, bake your bread for 45-50 minutes, until cooked through and the crust is browned to your liking.
Let it cool in the pan for 10 minutes before inverting to release. Then cool completely before slicing (or, as long as you can stand waiting!).
Leftovers + how to use them
Leftovers will keep for up to 3 days at room temperature in an airtight container or ziplock bag.
At peak freshness, this bread is SO GOOD just sliced and enjoyed warm. After that, it will make the best toast (slathered with butter, please), and if you really want to treat yourself, make use this bread to make French toast.
I would make this bread just to have leftovers to make French toast with.
Except I love it so much fresh I seldom have leftovers.
Sourdough Cinnamon Raisin Bread
Ingredients
For the Bread
- 500 grams flour
- 6 tablespoons (85 grams) unsalted butter
- 24 grams sugar
- 9 grams salt
- 240 grams warm water
- 100 grams bubbly, active sourdough starter
- ½ cup raisins
For the Cinnamon Swirl
- ⅓ cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon flour
Directions
- Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is evenly distributed throughout and in small pieces. Add the water and starter and mix until combined. You may need to finish by hand if your mixer is having a hard time. The dough will look rough and shaggy at this point, but as long as there's no dry bits remaining, you're ready to move on to the next step. Cover and rest for 30 minutes.Switch to the dough hook and mix on LOW speed (not past 2) for 8-10 minutes. Cover and rest 1 hour. Sprinkle the raisins over the top of the dough. Use your fingertips to press them into the dough gently, then grab one end of the ball of dough, pull it upwards, and fold it over onto the ball of dough when it can stretch no further. If there are loose raisins, poke them back into the dough. Turn the bowl 90 degrees and repeat - keep going until you've made it all the way around the bowl. Do 1 or 2 more rounds of these stretch + folds over the next couple of hours, at least 30 minutes apart. Cover the bowl and let rise at room temperature until the dough has doubled in size, about 8-12 hours.Grease or butter a 8 by 4-inch loaf pan. In a small bowl, combine the sugar, cinnamon, and flour.Turn the dough out onto a lightly floured work surface. Gently poke and stretch it to press out any large air bubbles. Roll the dough into a roughly 16 by 12-inch rectangle (it won't be perfect - it's dough!). Wet your hands and rub over the surface of the dough just to get it evenly wet - you don't need much water here. Sprinkle the cinnamon sugar over top, leaving a 1-inch border on all but one of the shorter sides. Starting at that side, begin rolling the dough up into a log. Continue until you reach the other end, then pinch the dough to seal and place seam-side down on your work surface. Pinch the ends together to seal, then tuck under the loaf. Transfer to the prepared loaf pan. Cover and rise until 1-inch above the rim of the pan, about 2-3 hours. Preheat oven to 375 degrees. Bake loaf on center rack for 45-50 minutes, until the bread is cooked through and the top is brown. You may turn the bread for more even browning in the last 15 minutes of baking. Cool in the pan for 10 minutes, then invert to release. Cool completely (or as long as you can wait!) on a rack.Store in a plastic bag at room temperature for up to 3 days.
Jasmine says
Can the dough proof overnight or will that ruin the dough? I didn’t take into account what time I started and based off the times it will be ready to be baked around 1-2 am wondering if I could just leave it overnight and bake in the morning
mandyjackson says
Yes! I almost always proof mine overnight. Especially if your kitchen is cooler, this will work just fine.