Description
A delicious sourdough bread with a sweet cinnamon honey butter filling, perfect for breakfast or as a snack.
Ingredients
- 500 grams bread flour (about 3 ½ cups)
- 350 grams water (about 1 ½ cups)
- 50 grams active and bubbly sourdough starter (about ¼ cup)
- 50 grams sugar (about ¼ cup, can substitute honey)
- 10 grams salt (about 1 ½ teaspoons)
- For cinnamon honey butter filling:
- 114 grams butter (½ cup, 1 stick)
- 15 grams honey (1 tablespoon)
- 30 grams powdered sugar (¼ cup)
- 2 grams cinnamon (1 teaspoon)
- 9 grams flour (1 tablespoon)
Instructions
- Mix flour, water, sourdough starter, sugar, and salt until a shaggy dough forms. Cover and let sit 30 minutes.
- Perform stretch and folds 1 or 2 times spaced 20-30 minutes apart. Cover dough between folds.
- Let dough sit at room temperature (below 72°F) for 10-14 hours until risen about 75%.
- Make cinnamon honey butter by mixing butter, honey, powdered sugar, cinnamon, and flour. The flour helps prevent leakage in dough.
- Shape dough by spreading into a rectangle on an unfloured surface. Spread half of cinnamon honey butter on dough, fold into a tri-fold, add remaining butter, and roll like a cinnamon roll. Place seam-side up in a floured proofing basket.
- Refrigerate dough for second proof, ideally 8+ hours.
- Preheat oven and Dutch oven to 450°F. Score dough and bake covered for 25 minutes, uncover and bake additional 10-15 minutes until golden brown.
- Cool on rack before slicing. Serve topped with additional cinnamon honey butter (without flour).
Notes
- Use active sourdough starter for best results.
- Adjust honey and cinnamon to taste.
- Refrigerating the dough improves flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American