In order to stay motivated to keep my sourdough starter alive and well, I’m always on the hunt for a new recipe. This is adapted from a King Arthur recipe, which I find to be a pretty reliable site overall but especially for their bread info. In fact, that’s where I got the starter that (pardon the pun) started it all!

Makes one 8.5 or 9-inch loaf



  • ⅔ cup (152 grams) lukewarm water
  • 2½ teaspoons instant yeast
  • 1 tablespoon granulated sugar
  • 3 cups (360 – 425 grams) all-purpose flour, plus more for dusting
  • ½ cup (113 grams) ripe sourdough starter or discard
  • 5 tablespoons (71 grams) butter, softened
  • 1 large egg (50 grams)
  • 1 teaspoon salt

Cinnamon Raisin Filling:

  • ¼ cup (50 grams) granulated sugar
  • 1½ teaspoons cinnamon
  • 2 teaspoons all-purpose flour
  • 1 large egg (50 grams)
  • 1 tablespoon water
  • ½ cup (74 grams) raisins


Make the Dough:

  1. Sprinkle the yeast and sugar over the water, stir a few times to combine and then set aside for about 5 minutes for the mixture to bloom and get frothy.
  1. In the meantime, combine about 3 cups of flour with the sourdough starter, butter, egg and salt in the bowl of a stand mixer. Pour the yeast mixture over the top, stir to combine into a shaggy mass, and then attach the dough hook. Knead for about 7 minutes to create a soft, smooth dough, sprinkling in more flour to ensure the dough releases from the sides of the bowl.
  1. Lightly grease a container, place the dough inside, cover and allow to rise in a warm place until it’s doubled in bulk, about 1 ½ to 2 hours.

Make the Filling and Assemble:

  1. While the dough is rising, stir the filling sugar, cinnamon and flour together in a small bowl.
  1. Gently deflate the dough and transfer it to a lightly floured work surface. Roll the dough into a rectangle about 6-by-20-inches.
  1. Whisk the egg and water together and brush over the dough, leaving a small bare strip at the top, short edge.
  1. Sprinkle the filling and raisins over the egg wash and press down gently. Begin rolling a log from the short end towards the bare strip, pinching the seam closed.
  1. Lightly grease a loaf pan and place the dough inside, seam-side down. Cover and allow the bread to rise for about 1 hour or until the dough puffs over the pan edge about 1 inch.
  1. In the meantime, preheat the oven to 350°F. Brush the top of the dough gently with the remaining egg wash and bake the bread for 40 to 45 minutes or until the internal temperature of 190°F.
  1. Allow the bread to rest for about 10 minutes, turn it out of the pan onto a rack and allow it to cool completely before slicing.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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