Cinnamon Raisin Sourdough (Printable Version)

A tender loaf featuring tangy discard, sugary cinnamon layers, and juicy raisins. Ideal for toast, sandwiches, or sweet treats.

# Ingredients:

→ Dough

01 - 3 cups of all-purpose flour (360 grams)
02 - ½ cup mashed baking potato, about 110 grams
03 - ½ cup sourdough discard, close to 113 grams
04 - 5 tablespoons plant-based butter (71 grams)
05 - ⅔ cup oat milk warmed to 100°F, roughly 152 grams
06 - 1¼ teaspoons fine sea salt (8 grams)
07 - 1 tablespoon granulated sugar
08 - 2½ teaspoons of instant yeast

→ Filling

09 - ¼ cup plus 2 tablespoons sugar (75 grams)
10 - 2¼ teaspoons ground cinnamon
11 - ½ cup raisins heaping, about 83 grams
12 - 1 tablespoon of oat milk
13 - 1 tablespoon plain all-purpose flour

# Steps:

01 - Cut potato into chunks and cook in boiling water for 10–12 minutes until a fork slides in easily. Drain, mash, and let it cool to lukewarm. Weigh out 110 grams (about half a cup).
02 - In your mixer bowl, add all dough ingredients except the salt. Mix on medium for a couple of minutes until a soft dough forms. Toss in the salt on low speed, then bump back to medium. Knead until it passes the stretch test (windowpane).
03 - Form dough into a round ball, wrap it up loosely, and leave it until it’s doubled in size—about 1 hour and 45 minutes.
04 - Stir the cinnamon, sugar, and flour together in a small dish. Prepare a 9x5 pan by coating with non-stick spray.
05 - Deflate the dough and knead for a minute or two. Roll it flat into a rectangle of about 6x20 inches. Brush most of it with oat milk (keep the top half-inch dry), sprinkle over the cinnamon mix and raisins, press lightly. Roll it up tightly, pinch the seam closed, and place seam-side down in the prepped pan.
06 - Drape the pan loosely and let it rise again for an hour. Halfway through, preheat the oven to 350°F. Bake for 45 minutes until the inside reaches at least 190°F. Cool completely on a rack once removed from the pan.

# Notes:

01 - Swap to 2¾ teaspoons active yeast but let it dissolve in warm milk first.
02 - Wait till dough rises roughly an inch above the top of the pan before baking.
03 - Adding potato keeps the loaf extra soft and moist.
04 - The stretch test tells if gluten is properly developed.

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