Cinnamon Raisin Sourdough Bread

The filling is based on Melissa Clark’s post on NY Times.


  • Sourdough milk bread dough
  • ⅓ cup/79 milliliters rum, dry sherry or apple cider
  • 1 ½ cups/225 grams raisins
  • 4 tablespoons/57 grams butter, melted
  • 100 g dates jam (to substitute the original ½ cup/100 grams dark brown sugar)
  • 1 tablespoon/8 grams cinnamon
  • Cinnamon sugar, for dusting (optional)


  1. Proof the milk bread dough for 8-12 hours
  2. In a small pot, bring booz to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
  3. Divide dough in half and roll one half into a 16-x-8-inch rectangle.
  4. Brush with some of the melted butter.
  5. Drain raisins and mix with dates/sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under.
  6. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired.
  7. Repeat with second dough half.
  8. Meanwhile, heat oven to 400 degrees.
  9. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  10. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees.
  11. Remove loaves from pans and let cool on wire racks.

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