Sourdough Cinnamon Swirl Bread Wreaths
These irresistible cinnamon swirl sourdough bread wreaths are not only delicious, but make a beautiful centerpiece on any holiday table!
Servings: 3 wreaths
Equipment
- Mixing bowl
- Bench/plastic dough scraper
- Large baking sheet
- Parchment paper
- Rolling Pin
- Food scale
Ingredients
Sweet Stiff Starter
- 15 grams active sourdough starter
- 30 grams water
- 15 grams sugar
- 60 grams all-purpose flour
For the dough
- 100 grams sweet stiff sourdough starter from above
- 50 grams sugar
- 100 grams milk
- 2 large eggs
- 5 grams vanilla extract
- 310 grams bread flour
- 5 grams salt
- 50 grams unsalted butter softened
- 1 egg and a splash of water for the egg-wash
The cinnamon filling
- 70 grams unsalted butter softened
- 100 grams brown sugar
- 50 grams sugar
- 1 & 1/2 tablespoons cinnamon
- 1 tablespoon flour
The glaze (optional)
- 125 grams powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- a pinch of salt to cut the sweetness
Instructions
Make the sweet stiff starter
- To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
- Next, add the sugar and water and stir until it becomes milky.
- Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
- Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
- Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.You can mix this dough by hand or with a stand mixer.
- Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds).
- Add the milk to a medium mixing bowl and whisk in the sweet stiff starter and sugar with a fork. It’s perfectly fine if the starter doesn’t fully break down.
- Whisk in the eggs and vanilla extract until combined, then add the flour and salt. Mix until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
- The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.
Knead the dough & add the butter
- Ensure the butter is softened enough, spread it around the dough, and dimple it in.
- Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.
- Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.Try not to exceed using more than a few tablespoons of flour during the kneading process.
- If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.
- The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal. Once complete, place the dough in a buttered bowl and cover it for 45 minutes.
- Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.
- After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size.
How to shape sourdough cinnamon swirl bread wreaths
- Need more time? Sourdough cinnamon swirl bread wreath dough can be refrigerated for up to 24 hours after the first rise.
- Gather your ingredients for the filling & line a baking sheet with parchment paper.
- Mix together the softened butter and sugars until creamy. Then add the cinnamon and flour until a thick, spreadable paste is formed.
- When the dough is ready to shape, divide it into three equal portions. Using a food scale makes this step quick and accurate.
- Roll each dough ball into a 6x15-inch rectangle. Tip: lightly flour your rolling pin to avoid sticking.
- Spread one-third of the cinnamon filling over the dough, leaving a ½-inch border around the edges.
- Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.
- Ensure the dough is seam side down. Using a pizza cutter or sharp knife, cut the dough down the center leaving an inch of dough still connected at the top.
- Gently braid the two strands one over top of the other until you get to the end.
- Then, bring the ends together and pinch them together to form a wreath.
- Cover loosely with oiled plastic wrap or a large proofing bag and allow the wreaths to rest for 1-2 hours or until puffed up
Brush and Bake
- Preheat the oven to 350 degrees F and whisk together the egg and water. Brush the sourdough brioche wreaths with the egg wash and bake for 35-40 minutes.Some of the filling may leak out as the wreaths bake, this is completely normal. It caramelizes underneath and creates the most delicious golden bottom.
- Allow the cinnamon swirl breath wreaths to cool completely before glazing.
- How to make the glaze: In a medium bowl, whisk the sifted powdered sugar with the milk (start with 1 tablespoon) and vanilla until it becomes smooth and pourable. If it feels too thick, add a touch more milk. Drizzle it over your cinnamon swirl bread and savor every bite.
- Storage: These are best enjoyed the day they’re baked, but you can store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Notes
Baker’s schedule option 1:
- Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7-8 pm), let it rest overnight. The dough should be doubled by morning and can be shaped, proofed, and baked.
Baker's schedule option 2:
- Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, allow to proof, refrigerate overnight, and shape & bake the following morning. This schedule allows for flexibility if you need extra time.
