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Funfetti Sourdough Bread with Vanilla Icing Recipe

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★★★★★

4.7 from 69 reviews

This delightful Funfetti Sourdough Bread combines the tangy complexity of traditional sourdough with the colorful fun of rainbow sprinkles baked into the dough. Enhanced with vanilla and butter extracts for a sweet flavor twist, this loaf is perfect for celebrations or a cheerful breakfast treat. The bread features a soft, fluffy crumb with a crispy crust, finished with a smooth vanilla icing for that extra touch of sweetness.

Ingredients

Scale

Dough Ingredients

  • 360 grams water (80–85 degrees F)
  • 30 grams granulated sugar
  • 10 grams vanilla extract (imitation recommended)
  • 1 gram butter extract
  • 100 grams active sourdough starter
  • 500 grams bread flour
  • 10 grams nonfat milk powder
  • 10 grams fine sea salt
  • 85 grams rainbow sprinkles (lightly tossed with 1 tsp flour and chilled in freezer)

Vanilla Icing Ingredients

  • 90 grams confectioners’ sugar
  • 15–18 grams milk (adjust for desired thickness)
  • 4 grams vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Liquid Mixture: In a large bowl, stir together 360 grams of warm water with 30 grams granulated sugar, 10 grams vanilla extract, and 1 gram butter extract until combined. Add 100 grams active sourdough starter and stir until the mixture turns milky, indicating well combined starter and liquids.
  2. Add Dry Ingredients and Autolyse: Incorporate 500 grams bread flour, 10 grams nonfat milk powder, and 10 grams salt into the liquid mixture. Mix thoroughly until there are no dry spots and the dough is evenly hydrated. Cover the bowl and let the dough rest for 30 minutes to hydrate the flour fully.
  3. Perform Stretch and Folds with Sprinkles: After 30 minutes, perform a set of stretch and folds: wet your hands, lift one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you complete four folds (a full turn). Cover and rest the dough for 30 minutes between each set. On the third set, before each fold, evenly scatter portions of the frozen rainbow sprinkles over the exposed dough and fold them in to trap the sprinkles within the dough. Brush off any sprinkles left on the surface to prevent burning.
  4. Bulk Fermentation: After the final stretch and fold, cover the bowl and allow the dough to ferment at room temperature for about 4-8 hours until it has expanded by approximately 75%, the surface is bubbly, jiggly, and slightly domed. The timing depends on your kitchen’s warmth and the activity of your sourdough starter.
  5. Shape the Dough: Turn the dough onto a lightly floured surface and gently shape it into a smooth ball. Let it rest for about 10 minutes to relax the gluten.
  6. Final Shaping with a Fold: Line a bowl or banneton with a lightly floured kitchen towel. Pat the dough gently into a soft rectangle without deflating it. Fold one long side one-third across the dough and then fold the opposite long side over the first fold, like a hot dog roll. Shape the dough into a taut ball by dragging it towards you with a bench scraper to build surface tension. Place the dough seam-side up in the prepared bowl.
  7. Cold Proof: Cover the bowl and refrigerate the dough overnight, for at least 8 up to 18 hours. Remove the cover for the last 30 minutes to allow the skin to dry slightly, which will help with scoring and crust formation.
  8. Prep for Baking: Place a Dutch oven inside your oven and preheat to 475°F (246°C). Meanwhile, invert the cold dough onto a piece of flour-dusted parchment paper. Dust the top lightly with flour and score the dough with a sharp knife to allow controlled expansion during baking.
  9. Bake the Bread: Place the dough with parchment paper into the hot Dutch oven and cover. Immediately reduce oven temperature to 450°F (232°C). Bake covered for 30 minutes, then remove the lid, lower temperature to 400°F (204°C), and bake uncovered for an additional 5-10 minutes until the crust turns golden and the internal temperature reaches about 205-210°F (96-99°C). If the bread’s top browns too quickly, tent loosely with foil or re-cover briefly.
  10. Cool the Loaf: Remove the bread from the oven and let it cool completely before slicing or applying icing. Cooling properly allows the crumb to set and prevents a gummy interior.
  11. Prepare Vanilla Icing: In a medium bowl, combine 90 grams confectioners’ sugar, 15-18 grams milk, 4 grams vanilla extract, and a pinch of salt. Whisk until smooth. Adjust milk quantity to reach desired icing consistency.
  12. Serve: Drizzle the vanilla icing over cooled slices of the Funfetti sourdough bread as desired. Enjoy the festive, sweet, and tangy flavors in every bite.

Notes

  • Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
  • Rainbow sprinkles should be tossed with a bit of flour and chilled to prevent melting and bleeding colors too early.
  • The bulk fermentation time can vary significantly based on your kitchen temperature and starter strength; look for dough that has risen about 75% and shows bubbles.
  • Removing the dough cover during the final 30 minutes in the fridge helps create a skin that improves crust texture and scoring.
  • Using a Dutch oven traps steam for a better crust and oven spring.
  • Cool bread completely before icing to avoid melting the glaze.
  • For a thinner or thicker icing, adjust the milk amount accordingly.

Keywords: funfetti sourdough bread, rainbow sprinkle bread, vanilla sourdough, festive bread, homemade sourdough

Find it online: https://frommamamaya.com/funfetti-sourdough-bread-with-vanilla-icing-recipe/