Funfetti Sourdough Bread with Cream Cheese Swirl
This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert filled with colorful sprinkles and swirled with sweet cream cheese frosting.
Servings 12 slices
Calories 310kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 cup (240 grams) water 80-90℉
- ½ cup (120 grams) whole milk
- ½ cup (100 grams) active sourdough starter or sourdough discard that’s no more than 2 days old
- ¼ cup (50 grams) granulated sugar
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
- ½ cup (100 grams) sprinkles
- 8 ounces (227 grams) cream cheese softened
- ½ cup (50 grams) powdered sugar
- 1 teaspoon vanilla extract
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active.
- In a large bowl, whisk together the warm water, whole milk, active starter, and sugar until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover and let rest for 20 minutes.1 cup (240 grams) water, ½ cup (120 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- After resting, perform your first set of stretch and folds while adding the sprinkles. Lightly wet your hands. Sprinkle about ¼ of the sprinkles over the dough. Grab one edge, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat, adding another ¼ of the sprinkles each turn. Continue until all the sprinkles are incorporated and all four sides have been stretched and folded. Gather the dough into a ball, place seam side down, cover, and rest 15 minutes. Repeat the stretch and fold process every 15 minutes for a total of 4 sets. Don’t worry if the sprinkles bleed slightly — that’s completely normal.½ cup (100 grams) sprinkles
- Cover the dough and let it rise until doubled in size. This can take anywhere from 4–12+ hours depending on your starter and kitchen temperature. Using a straight-sided container makes it easier to track the rise.
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Cover and refrigerate until ready to use.8 ounces (227 grams) cream cheese, ½ cup (50 grams) powdered sugar, 1 teaspoon vanilla extract
- Once the dough has doubled, gently turn it out onto a lightly floured surface and stretch it into a large rectangle. Dollop about ¾ of the cream cheese mixture evenly over the surface. Fold one short end toward the center. Add half of the remaining cream cheese over that folded section. Fold the other short end over it (like folding a letter) and spread the remaining cream cheese on top. Fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and gently shape it into a tight ball by pulling it toward you against the counter.
- Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. To prevent the bottom from getting too dark (the sugar can make it brown faster), you can double up on the parchment paper or place a baking sheet on the shelf below the Dutch oven. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Want more funfetti fun? Check out my sourdough funfetti focaccia recipe!
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 407mg | Potassium: 72mg | Fiber: 1g | Sugar: 13.5g | Calcium: 21mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
