All-purpose flour 340g / 2 1/2 cups
Unprocessed wheat bran 15g / 1/3 cup
Water 405g / 1 3/4 cups
Active dry yeast 4g / 1 tsp
All-purpose flour 310g / 2 1/4 cups
Active dry yeast 3g / 1 tsp
Unsalted butter, softened 130g / 9 Tbsp
Kosher salt 12g / 1 heaping Tbsp
Sunsweet® Plum Amazins 200g / 1 1/2 cups
Sugar 55g / 1/4 cup
Cinnamon 5g / 1 Tbsp
Orange zest 4g / 1 Tbsp
Egg, beaten with a splash of water 50g / 1 each
To make the sponge: In a large bowl, whisk together the flour, bran, water, and yeast. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Refrigerate overnight. Bring the sponge to room temperature for at least 1 hour before mixing. Alternatively, after mixing the sponge, leave it at room temperature for at least 2 hours or as long as 6 hours before proceeding to the next step.
To make the dough: Mix the flour and yeast into the sponge. In a stand mixer fitted with a paddle attachment, briefly mix the butter. Add the sponge and mix just until a coarse dough forms. Remove the paddle attachment and let the dough rest for 20 minutes.
Attach a dough hook to the mixer. Add the salt and mix on medium speed until the butter is thoroughly incorporated and the dough pulls cleanly away from the sides of the bowl, 5 to 7 minutes. Add the Plum Amazins and mix on low speed until evenly distributed in the dough, about 2 minutes.
Put the dough in a lightly oiled bowl, cover with plastic wrap or a lid, and let it rise until doubled in volume, about 1 1/2 hours. Place the dough on a lightly floured surface and gently pat into a rectangle. Fold in 3 folds like a business letter. Return the dough to the bowl, cover, and refrigerate for 1 hour.
To make the filling: In a small bowl, mix together the sugar, cinnamon, and orange zest.
To shape the loaves: Put the dough on a lightly floured surface and cut in half. For each half, roll the dough into a 7 by 14-inch rectangle. Brush the surface with egg wash, leaving a 1/2-inch border. Sprinkle the eggwashed area with half of the cinnamon filling. Starting with the short end of the rectangle, roll into a log. Using the palms of your hands, gently roll the log to eliminate air pockets between the swirl layers. (Try not to stretch the dough and make it longer.) Tuck in the ends and place, seam-side down, into a lightly oiled 1-quart loaf pan. Repeat with the remaining dough and filling.
Loosely cover the loaf pans with a floured kitchen towel or plastic wrap lightly coated in nonstick spray and let the dough rise until it no longer springs up when pressed with your fingertips, about 1 1/2 hours.
Arrange an oven rack on the lowest rung and preheat to 350°F. Bake the loaves, rotating once, until the tops and edges are golden brown, about 50 minutes. Cool in the pans for 5 minutes, then unmold and cool completely on cooling racks.
Formulation courtesy of Sunsweet