Sourdough Cinnamon Swirl Bread

Method

1. 1

   Stir the starter, milk, 40 grams of honey, the egg, and 50 grams of butter. Add the 480 grams of flour and mix to a soft dough. Rest 30 minutes, then pinch in the salt. Knead until smooth, about 8 minutes.

2. 2

   Cover and rise until increased by about half, often 4 to 8 hours. Stir the filling: 30 grams of butter, 40 grams of honey, the cinnamon, and 10 grams of flour.

3. 3

   Roll the dough into a rectangle about 20 by 30 centimeters. Spread the filling to the edges. Roll it from the short side into a tight log. Pinch the seam and the ends closed so the honey cannot run out. Set it seam-down in a buttered 9-by-5-inch pan.

4. 4

   Cover and rise until the crown is about level with the rim, 1 to 3 hours. Bake at 350°F for 40 to 50 minutes, until the center reads about 190°F. Tent with foil if the top browns early. Cool before slicing, or the swirl pulls out.

From the kitchen

• The spoon of flour in the filling is what keeps the honey from pooling in the bottom of the pan.
• A gap in the spiral means the roll was loose. Roll it tighter next time, without tearing the dough.