Fermented Sourdough Brioche Cinnamon Swirl Bread is one of our favorite breads, and it can be used in so many different ways. You can use the dough for rolls, a classic brioche loaf, or monkey bread.
As I’ve mentioned before when I shared the fermented sourdough bread recipe, the fermentation process breaks down the sugars and gluten, making it easy for the body to digest. It also contains probiotics from the fermentation process, making it a healthy option.
Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time.
I know that fermented bread can be intimidating, so if you’re new to making these kinds of breads, this recipe is a good one to start with because it’s easy to handle and doesn’t require too many steps.
The dough is very forgiving and can be fermented for anywhere between 48-96 hours. You can make it earlier in the week, and then bake it when convenient. Keep in mind, you’ll make The levain on the first day, and then the next day you’ll put together the dough. After that, the dough will go in the refrigerator to ferment.
Here’s a picture of the Monkey Bread that I made using the sourdough brioche dough!
Here’s a video from my stories over on Instagram so you can see how to make this bread step-by-step.
If you have questions about this bread recipe, leave them in the comments below and I’ll be happy to answer!Print
Fermented Sourdough Brioche Cinnamon Swirl Bread
This recipe is adapted from my friend over at Min’s Kitchen. She is a master at sourdough breads and if she ever comes out with a cookbook, I’ll be first in line to purchase!
- Yield: 1 loaf
For the levain:
For the Dough:
- 210g unsalted organic butter, melted and cooled
- 200g organic spelt flour
- 300g organic all purpose flour
- 250g levain (from above)
- 4 large eggs, room temperature
- 75g organic cane sugar
- 45g whole milk, room temperature
- 9g Celtic sea salt
For the Cinnamon Swirl:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
For the Levain:
- The night before you want to make the dough, combine flour, water, starter, and organic cane sugar. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
For the dough:
- Place the butter, spelt, flour, 250g of the levain (from above), eggs, organic cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
Stretch and Fold:
- Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times. After you stretch and fold the first time, place a clean cloth over the dough and let sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
- After the stretch and fold process, keep the dough in the bowl and cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours. (I tested the dough at 48, 72, and 96 hours and they all baked really well, so it’s really your preferred how long you want to fermented it for.)
To Make the Cinnamon Swirl Bread:
- Flour clean space on the counter and roll the dough out to make an 11×8 rectangle. Using a pastry brush, brush the dough with melted butter and then sprinkle evenly with the cinnamon.
- Gently roll the dough into a “log”. Tuck the ends underneath and gently put into a buttered glass loaf pan. Cover with a clean cloth and let sit for 5-6 hours at room temperature (the size of the loaf won’t change much until it’s baked). Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 55-60 minutes, until golden brown on top.
- Serving Size: 1