Breads (Sourdough) - Soft Loaves
The Best Soft Cinnamon Raisin Sourdough Bread | Yudane & Sweet Stiff Starter
December 11, 2021
| Recipe by Bake with Paws
Updated: May 2024
By Bake with Paws
Cinnamon Raisin Soft Sourdough Bread
There’s nothing quite like the comforting aroma of freshly baked Cinnamon Raisin Soft Sourdough Bread filling your kitchen. This incredibly soft and fluffy sourdough loaf combines the natural sweetness of raisins with the warmth of cinnamon. Using a sweet stiff starter and the Yudane method, this recipe delivers a bread with superior softness, extended shelf life, and minimal tang — perfect for breakfast, toast, or even French toast.
Why You’ll Love This Recipe
- Ultra-soft, fluffy crumb thanks to the Yudane method
- Mild-flavored, non-tangy sourdough made with sweet stiff starter
- Packed with plump raisins and warm cinnamon flavor
- Naturally leavened, no commercial yeast
- Stays fresh longer and makes delicious toast, French toast, or snacks
What is the Yudane Method?
The Yudane method is a Japanese technique that involves mixing a portion of boiling water with flour to gelatinize the starch. This results in a softer, moister crumb, improved elasticity, and better freshness retention — making it perfect for enriched breads like this Cinnamon Raisin Sourdough.
Please check out the section on "BREAD BAKING METHODS" for a detailed explanation of the Yudane Method.
Why Use a Sweet Stiff Starter?
A sweet stiff starter is a firm sourdough starter that’s fed with a higher ratio of flour to water and a touch of sugar. It:
- Produces a mild, sweet flavor with little to no sour tang
- Strengthens dough structure for better oven spring
- Shortens fermentation time in warm climates (29°C–30°C)
- Works beautifully in enriched, soft breads
➡️ Learn more about sweet stiff starter HERE.
How To Make Cinnamon Soft Sourdough Bread
INGREDIENTS YOU WILL NEEDED: (Yields 1 Loaf)
Yudane Dough:
65g bread flour (I used Japan High Gluten Flour)
65g boiling water
Sweet Stiff Starter:
56g sourdough starter (100% Hydration), use at its peak to get better result.
172g bread flour (I used Japan High Gluten Flour)
72g water
28g sugar (I used organic light brown sugar)
Main Dough:
65g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
All stiff starter (above)
10g light brown sugar (I used organic brown sugar)
1 tsp salt (5.7g)
3 tsp (8g) ground cinnamon
45g egg, whisked (from 1 medium egg), balance use for egg wash
35 whipping cream or 20g water (I used whipping cream)
30g butter, room temperature
60g black raisins, rinse with hot water and let them dry on a kitchen paper towel.
Egg Wash: (Optional)
Balance of whisked egg from the above + 1/2 tsp water
Baking Tools You'll Needed
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
Digital scale
Mixing bowls
Stand mixer (optional but recommended)
Bench scraper
Cooling rack
STEP-BY-STEP PROCESS:
- Yudane
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
- Take out from the fridge 30 minutes before using to return to room temperature.
- Sweet Stiff Starter
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.
- Main Dough:
- Put all ingredients (except butter) into a bowl of stand mixer. I usually torn the stiff starter and yudane dough slightly first.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix at low speed #2 for about a minute or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together. Add in butter and continue knead for 10 minutes at low speed #2 or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- Add in raisin and continue kneading for about 1 -2 minute until the raisins evenly mix in the dough.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes at 29C - 30C room temperature and the dough rose slightly in 45 minutes. (I did not find any big differences of 30 mins to 60 minutes rest. So, please follow your schedule).
- Shaping:
- Transfer the dough to a clean floured or slightly oiled surface then divide into 2 or 3 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Flatten with rolling pin.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan.
- Final Proofing :
- Let it proof in a warm place until the dough reaches about 1 cm below the height of the pan. This one took approximately 3 hours at room temperature of 29C - 30C. The duration of proofing depends on your ambient temperature and starter.
- Baking:
- Preheat oven at 180C - 200C (top & bottom heat) for 15 minutes.
- Brush with egg wash (optional) and bake in a preheated oven for about 30 - 35 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Tips for Best Results
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
How to Store Cinnamon Raisin Sourdough Bread
Room temperature:
Store in an airtight container for 2–3 days.
Freezing:
Slice, wrap in plastic, and freeze up to 2 months. Thaw at room temperature or toast from frozen.
Reheating:
Toast or warm in a low oven for fresh-baked softness.
Serving Suggestions
Toast with butter or cream cheese
Make French toast
Top with honey or maple syrup
Pair with coffee or tea
Troubleshooting
Dough too sticky? Add a little flour gradually. Don't add all liquid at one time.
Dense loaf? Check your starter strength and avoid under-proofing.
Raisins falling out? Press gently into the dough during shaping.
Frequently Asked Questions (FAQ)
Q: Can I skip the Yudane method?
A: I don’t recommend it — Yudane gives the bread its signature softness and helps keep it fresh longer.
Q: What’s the difference between a sweet stiff starter and regular sourdough starter?
A: A sweet stiff starter has less water and a little sugar, producing a mild, sweet, non-tangy flavor, which works beautifully in enriched breads.
Q: Can I use other dried fruits?
A: Absolutely — try dried cranberries, apricots, or chopped dates.
More Sourdough Recipes to Try
Final Thoughts
Baking Cinnamon Raisin Soft Sourdough Bread with Sweet Stiff Starter and Yudane is one of the most rewarding home baking projects. The result is a bakery-quality loaf that’s soft, fragrant, and stays fresh for days.
Share your bakes by tagging me on Instagram @Bakewithpaws or leaving a comment — I’d love to see what you make!
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Labels:
Breads (Sourdough) - Soft Loaves,
Hi, Bake With Paws. Thank you for sharing this recipe. I always love the combination of cinnamon and raisin, sadly I don't have any starter or levain at home. Could you make this recipe using instant yeast in your future post?
ReplyDeleteRegards,
Lia
Hi Lia, Thank you for reading this post and your request. Sure! I will. But, in the meantime you can use the below link recipe in my blog. Just add cinnamon powder and raisin to it.
ReplyDeleteSoft & Fluffy White Bread:
https://www.bakewithpaws.com/2020/05/soft-and-fluffy-white-sandwich-bread.html
Cheers :)
Thank you so much for this recipe! I tried it last week and it worked beautifully! So soft and flavoursome! Your recipes are amazing!
ReplyDeleteHi, Thank you for trying this recipe and your kind feedback. I am glad that you like it.
DeleteMerry Christmas :)
Tried this and it worked well! Would it be possible to exclude the egg from this recipe?
ReplyDeleteHi, thanks for trying and your feedback. Yes, you can just replace with milk. But, please take note that the bread may turn out slightly sour sometimes if egg is omitted.
DeleteCheers :)
You mentioned use of milk powder in the recipe for cinnamon raisin soft sourdough bread but no milk powder was seen used in the video or in the ingredient list. When is it added? I would like to try this recipe :)
ReplyDeleteMay I know whether we can substitute the whipping cream with Greek yogurt?
Hi there, Thanks for visiting Bake with Paws. Sorry for the confusion. There is no milk powder used in this recipe. Milk powder I mentioned above is just general notes apply to my other recipes too. I forgot to remove it. I have deleted now to avoid confusion.
ReplyDeleteTo be honest, I have not tried using yogurt in this bread and not sure how it will turn out. You may want to try and curious to know too.
Cheers :)
Why don’t you have the recipe in ounces? Sure would greatly appreciate it!!
ReplyDeleteThank you
Hi, thanks for visiting Bake with Paws. I am so sorry that I we do not use ounces here in Asia. We all use gram here.
DeleteCheers :)
Hello.. Love reading your blog ❤️ So much details in every step. I've tried this recipe and indeed very soft but I still didn't get the shredable crumb. Is that something to do with achieving good windowpane, hence shredable crumb?
ReplyDeleteHi, thank you for trying this recipe and your feedback. Yes, good windowpane stage is very important. It could be the flour you used. Usually Japan High Gluten flour will yield this result.
DeletePlease read the General notes about Window Pane stage.
Cheers :)
I see... I just received my japan high gluten flour and will give it a try. This tang zhong method really makes the bread sooo soft but it's so hard to cut it nicely. Did I do something wrong?
DeleteHi, This bread is abit soft. So it is advisable to wait till your bread completely cool then only cut. It may easier to slice. However, I usually tear the bread for photography and next day only I slice the bread unless I wanted to try immediately.
DeleteBtw, I used Yudane method instead of Tangzhong. You can read the differences on the Bread Baking Method on the top bar in my website.
Cheers :)
Oh yes, I mean Yudane, followed your recipe exactly. I cut the bread until it's completely cool / the next day. I just tried with Japan high gluten flour. It has shreadable crumb when I tear it. (not like before) but when I cut it, many small crumbs fell and the bread slices are just not neat :(. I use bread knife too, btw.
DeleteHi, thanks for your feedback. Yes, I agreed this bread is very soft and hard to slice. But, I still manage to slice it and not very thin about 1.5 cm. It could be my bread knife very sharp. However, try to make into buns instead.
DeleteCheers :)