With the days rather cool at the moment I am finding myself hiding back in the kitchen. I am currently tackling a wholefood diet that involves eating loads of beans and seeds. I am loving it but the thing I am craving the most is freshly baked sourdough bread. I stumbled upon my recipe for cinnamon scrolls using a sourdough starter again and had to bake them up again.
When I was teaching my sourdough workshops these scrolls were the highlight for all the eager bakers. They are not too sweet and surprisingly a little fluffy. Perfect with a cup of tea on these cold mornings. A good excuse to indulge I think.
- 1 cup sourdough starter
- 1 cup milk
- 3 cups plain flour
- 3 tbsp sugar
- 1 tsp of salt
- 1 cup packed dark brown sugar
- 2 tbsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp butter, melted and cooled
- 1 tbsp milk
- ¼ cup icing sugar
- FORM In a large mixing bowl combine the sourdough starter with milk, sugar and salt and stir. Add the flour and bring together to form a loose dough using your hands.
- REST the dough for 1 hour, covered with plastic in a bowl in warm place.
- MIX the brown sugar, cinnamon and salt in a small bowl.
- FOLD Scrape the dough out on to a floured bench or board. Fold the dough several times over itself and bring together with your hands. At this point you want to stretch out your dough to form a rectangle. Brush the dough with butter and sprinkle the sugar mixture over evenly, leaving a ½ inch border on one edge.
- SHAPE the dough by rolling tightly toward the border without sugar.
- CUT the dough with a sharp knife into 12 equal pieces and place on a lined baking tray leaving room for your dough to expand.
- PROOF Cover with a plastic cloche and a clean towel to keep warm and allow to rise for 4 – 12 hours. Your dough is ready when it has increased in volume at least 1 ½ times or doubled the original size.
- BAKE in a preheated oven at 230’c for 25 - 30 minutes or until golden brown.
- COOL by removing your loaf from the oven, and placing on a wire rack for at least 15 minutes.
- ICE the rolls by combining the icing sugar and milk and then drizzle over the top.
These look easy and delicious! I’ll be sure to try it out this winter!