This cinnamon raisin sourdough bread is tender, delicious and aromatic. It’s a brioche-style breakfast bread with a soft crumb, a hint of sweetness and beautiful swirls of cinnamon.
– Sourdough starter – Milk – Eggs – Sugar – Salt – Flour – Butter – Ground cinnamon – Raisins – Rolling pin – Loaf pan – Stand mixer
Make the sweet leaven and let it rise in a warm spot until active, bubbly and doubled in size.
Mix the leaven, eggs, milk, sugar and salt until well combined. Add the flour. Knead on low speed for a few minutes until it comes together into a shaggy mass. Cover it with a damp tea towel and let it rest for 20-25 minutes. Then add the butter and knead until the dough is smooth and elastic.
Roll the dough out and sprinkle over the cinnamon sugar and raisins. Roll it up into a tight log and place it into a loaf pan. Let it rise in the fridge overnight until it looks soft and airy.
The next morning, bake the bread at 190° C for about 40 minutes until the internal temperature reaches 93 ° C.