Cinnamon Swirl Raisin Sourdough
This loaf took me three tries to finally get right… and I can confidently say it was 100% worth it.
We made this cinnamon swirl raisin sourdough multiple times over Christmas break, and every single loaf disappeared faster than the last. It’s slightly sweet, incredibly nostalgic, and one of those recipes that feels special enough for the holidays, but honestly good enough to make all year round.
Warm, cozy, and perfectly balanced, this has quickly become a favorite in our house.
What You’ll Need (Makes 12 Brownies)
Levain
50g sourdough starter
50g flour
50g water
Mix together and let rise until doubled, about 4–6 hours.
Dough
Once the levain has doubled, add the entire mixture to:
425g flour
325g water
10g salt
Mix until shaggy and let rest briefly. Then complete 3 rounds of stretch and folds, adding ¼ cup raisins during the final fold.
Cover with a damp towel and let rest for 4 hours.
Cinnamon Swirl
Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle, being careful not to deflate the air bubbles.
Mix together:
¼ cup butter (I used grass-fed)
3 tsp cinnamon
¼ cup sugar of choice (we used monkfruit sugar)
Spread the cinnamon mixture evenly over the dough, leaving about 1 inch around the edges.
Fold the dough like a letter:
Right over left
Left over right
Bottom to top
Top to bottom
Place seam-side down into a well-floured banneton.
Cold Proof (IMPORTANT)
Refrigerate for at least 3 hours or overnight, but no longer than 8 hours.
This step is crucial,it keeps the butter mixture from melting out during baking (learned that the hard way LOL).
Bake
Preheat your oven to 450°F with your Dutch oven inside.
Bake straight from the fridge:
30 minutes covered
20 minutes uncovered
Let cool completely (or as long as you can wait), slice, and enjoy.
If you make this, please let me know! Ryan and I have been eating it on repeat over here, and it never gets old.
Happy baking 🤪🫶
