Serves: 1 loaf

Why this spice: Collected Foods Saigon Cinnamon seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• Dough
• 1/2 cup (113g) sourdough starter, ripe (fed) or discard
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons (8g) salt
• 1 large egg
• 5 tablespoons (71g) butter, softened
• 2/3 cup (152g) lukewarm water
• Filling
• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 1 large egg, beaten with 1 tablespoon water
• 1/2 cup (74g) raisins

Directions

1. Mix dough with starter, flour, water, salt, Saigon cinnamon, and raisins until no dry flour remains. Rest 30 minutes.
2. Bulk ferment with a few folds until dough is airy and increased in volume (timing depends on starter strength and room temp).
3. Shape into a loaf, proof until ready, then score.
4. Bake in a preheated Dutch oven: covered 20 minutes, uncovered 20–25 minutes more until deep brown. Cool before slicing.

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