Back to Recipes
Intermediate
Cinnamon Raisin Swirl
A sweet, aromatic loaf with ribbons of cinnamon sugar and plump raisins — perfect for weekend mornings.
Prep45 min active
Cook45-50 min
Total18 hours
Serves1 loaf (approx. 900g)
Ingredients
- 100g active sourdough starter (100% hydration)
- 350g bread flour
- 150g whole wheat flour
- 350g lukewarm water
- 50g granulated sugar
- 10g salt
- 100g raisins
- 2 tbsp melted butter
- 3 tbsp granulated sugar (for swirl)
- 2 tsp ground cinnamon (for swirl)
Instructions
Step 1: Make the Dough
Mix the starter, milk, egg, flour, and butter into a soft dough. Knead until smooth, then bulk ferment overnight until puffy.
Step 2: Roll and Fill
Roll the dough into a rectangle. Scatter cinnamon sugar and raisins evenly over the surface, then roll it up tightly.
Step 3: Final Proof
Place the log in a loaf tin and let it rise until it crowns the pan.
Step 4: Bake
Bake at 180C for 35 to 40 minutes until the top is dark golden and the center feels set.
Step 5: Cool Before Slicing
Give the loaf time to cool so the swirl stays neat rather than smearing into the crumb.
