Cinnamon Sourdough Bread – Recipe for a cinnamon and chocolate twist

“Life has many twists and turns and sometimes what seems like a very bad day may just be paving the way for good things to come.” So when life throws you twists and turns, you make a twisty bun, right? I used chocolate in this Cinnamon Sourdough Bread recipe, so hopefully it will happen twist even your upside-down eyebrows.

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initial

• 100 g water
• 100 g white wheat flour (bread flour)
• 1 tablespoon of your sourdough starter (active).

Dough

• all the above starters (about 200 g)
• 180 g warm milk
• 370 g white wheat flour (bread flour)
• 1 egg yolk
• 2 tablespoons of melted butter
• 1 tablespoon of sugar
• 6 g salt

SATURATION

• 100 g soft butter
• 60 g sugar
• 2 teaspoons of cinnamon
• 50 g of grated chocolate

Sourdough starter

1. In the evening, first prepare the starter of the sourdough. Mix 100g white wheat flour, 100g water and 1 tbsp or your basic starter. Let it ferment until it's brown, puffy, active and bubbly, so you can mix it into the batter in the morning.

Dough

1. In the morning, mix the dough. First, dissolve your entire starter in 180g of water. Add the egg yolk and melted butter. Next, add all the flour (370g), salt and sugar. Mix well and knead the dough for 10 minutes until it is homogeneous. Form it into a ball and place it in a bowl. Cover with plastic wrap and let ferment until doubled in volume (pictured right below). My dough took 3.5 hours, yours may take a little longer depending on the temperature of your kitchen and the strength of your starter.
2. When you see that the dough is ready, prepare the filling. Mix the softened butter, sugar, cinnamon and chopped chocolate. Also, take the dutch oven (or any other pan) and line it with a piece of parchment paper and brush it with butter.

SHAPING

1. Roll out the dough to 5 mm thick or 30×45 cm (12×18 inches) wide. Pour the filling over the rolled dough and spread thinly, leaving 2 cm (1 inch) on all sides.
2. Roll the dough to the long side and then tuck the edges under. Cut the rolled dough in half lengthwise. You can cut it like I did, leaving part of the dough uncut or you can cut it completely in half. Turn the cut halves inside out.
3. Start braiding two strands on top of each other. Bring the ends together to form a circle. Place the twisted bread in the dutch oven and let it rise.

The final lift

1. Allow the dough to rise until puffy (double in size). My dough took 1.5 hours.

Baking

1. 30 minutes before baking, preheat the oven to 200°C (375°F). When the dough is ready, place the dutch oven in the oven and bake until cooked through, 30-40 minutes.

endnoteS

• The dough for this bread was prepared in the morning, allowed to rise until almost doubled in volume, shaped and allowed to rise until it passed the clotting test. It is baked on the same day.
• Please adjust the liquid content in your flour. If your flour absorbs more liquid, feel free to add more liquid while mixing. The dough for this bread is soft and not too sticky, but not runny.

• Author: Natasha Krajnc
• Preparation time: 17 hours 10 minutes
• Cooking time: 40 min
• Category: bread

There were a few sunny Christmas days spent in the mountains and there was a car accident a few days later. I was sidelined and couldn't do anything.

I was in shock and I was not in shock. I got angry. The moment of the collision was long and short. I didn't know if I was going to make it. I made. It hurts and still hurts. Not much willpower for baking, but time for recovery and thought. I don't know if I can call it being lucky, but in that moment of crashing and not knowing, I felt what it's like to regret not living fully.

Because when you take a few steps in that direction, you are alone with yourself. And regrets hurt more.

So when life throws you twists and turns, you make a twisty bun, right?

And usually people know cinnamon rolls (I have a recipe for it throw the cinnamon rolls into the sourdoughtoo), but this is twisted bread instead!

Cinnamon Sourdough and Chocolate Twisted Bread

Baking time

The dough for this bread was prepared in the morning, allowed to rise until almost doubled in volume, shaped and allowed to rise until it passed the clotting test. It is baked on the same day.

Ingredients

productivity: bread with a roll baked in a dutch oven (you can also use any other round pan)

initial

• 100 g of water
• 100 g of white wheat flour (bread flour)
• 1 tablespoon of your starter (active).

Dough

• all the above starters (about 200 g)
• 180 g warm milk*
• 370 g of white wheat flour (bread flour)
• 1 egg yolk
• 2 tablespoons of melted butter
• 1 tablespoon of sugar
• 6 g of salt

*Please adjust the liquid content with your flour. If your flour absorbs more liquid, feel free to add more liquid while mixing. The dough for this bread is soft and not too sticky, but not runny (see photos below).

SATURATION

• 100 g of soft butter
• 60 g of sugar (I used brown sugar)
• 2 teaspoons of cinnamon
• 50 g of chopped chocolate (I used 70% cocoa chocolate)

Instructions for making this sourdough bread

Sourdough starter

• In the evening, first prepare the starter of the sourdough. Mix 100g white wheat flour, 100g water and 1 tbsp or your basic starter. Let it ferment until it's brown, puffy, active and bubbly, so you can mix it into the batter in the morning.

Dough

• In the morning, mix the dough. First, dissolve the entire starter in 180 g of water. Add the egg yolk and melted butter. Next, add all the flour (370g), salt and sugar. Mix well and knead the dough for 10 minutes until it is homogeneous. Form it into a ball and place it in a bowl. Cover with plastic wrap and let ferment until doubled in volume (pictured right below). My dough took 3.5 hours, yours may take a little longer depending on the temperature of your kitchen and the strength of your starter.
• When you see that the dough is ready, prepare the filling. Mix the softened butter, sugar, cinnamon and chopped chocolate.
• Also, take your dutch oven (or any other pan) and line it with a piece of parchment paper and brush it with butter.

SHAPING

• Roll out the dough to 5 mm thick or 30×45 cm (12×18 inches) wide. Pour the filling over the rolled dough and spread thinly, leaving 2 cm (1 inch) on all sides.

• Roll the dough to the long side, then tuck the edges under. Cut the rolled dough in half lengthwise. You can cut it like I did, leaving part of the dough uncut or you can cut it completely in half. Turn the cut halves inside out.

• Start braiding two strands on top of each other. Bring the ends together to form a circle. Place the twisted bread in the dutch oven and let it rise.

The final lift

• Allow the dough to rise until puffy (double in size). My dough took 1.5 hours.

Baking

• 30 minutes before baking, preheat the oven to 200°C (375°F). When the dough is ready, place the dutch oven in the oven and bake until cooked through, 30-40 minutes.
• Cover with cinnamon sugar mixture as desired!

This cinnamon roll bread is a crowd pleaser. Other sourdough bread recipes that your guests on my blog will love are:

Take care!

Cinnamon Sourdough Bread – FAQ