Ingredients
For the Sponge / Starter:
- 50 g active sourdough starter
- 100 g all-purpose flour
- 50 g water
For the Dough:
- 300 g all-purpose flour
- 100 g bread flour
- 150 g milk (lukewarm)
- 50 g sugar
- 1 tsp salt
- 50 g unsalted butter (softened)
- 1 tsp vanilla extract
- 80–100 g rainbow sprinkles (Funfetti)
Step-by-Step Instructions
Step 1: Prepare the Sponge
- In a bowl, mix starter, flour, and water until smooth.
- Cover and let it sit 4–6 hours or until bubbly and active.
Step 2: Make the Dough
- In a large mixing bowl, combine all-purpose flour, bread flour, sugar, and salt.
- Add the sponge, milk, butter, and vanilla extract.
- Mix until it forms a rough dough.
Step 3: Knead the Dough
- Transfer to a floured surface.
- Knead for 8–10 minutes until smooth and elastic.
- Gently fold in the rainbow sprinkles. Avoid overmixing to prevent color bleeding.
Step 4: First Rise (Bulk Fermentation)
- Place the dough in a lightly greased bowl.
- Cover with a damp cloth or plastic wrap.
- Let it rise 3–4 hours at room temperature until doubled in size.
Step 5: Shape the Dough
- Punch down the dough gently.
- Shape into a loaf or braid for a fun look.
- Place in a greased loaf pan or on a parchment-lined baking tray.
Step 6: Second Rise (Proofing)
- Cover and let the dough rise 1–2 hours until slightly puffy.
Step 7: Bake
- Preheat oven to 180°C (350°F).
- Optional: Brush the top with milk or an egg wash for shine.
- Bake for 30–35 minutes until golden brown.
- Tap the bottom of the loaf — it should sound hollow.
Step 8: Cool & Serve
- Remove from pan and let cool completely on a wire rack.
- Slice and enjoy your Funfetti Sourdough Bread!
💡 Tips:
- Use high-quality sprinkles to avoid color bleeding.
- Don’t add sprinkles too early; fold them in after kneading.
- For extra flavor, add 1 tsp lemon zest or orange zest.
