Sourdough cinnamon rolls

I have never been a huge fan of cinnamon flavoured sweets but as of lately I’ve been growing on it and using it more than I ever have, and craved cinnamon rolls for some reason. It was my first attempt at these, they weren’t bad but the consistency could definitely have been softer. Using sourdough instead of yeast might have made things more tricky but essentially it shouldn’t be any different from an ordinary leavened bun. I put the dough together in the afternoon and then allowed them to rise a second time overnight.

They look rather impressive, however next time I will definitely try making them with fresh yeast and see whether that yields any difference in the final product.

Ingredients

For the dough:
500g/17.6oz strong white flour
350ml/12.3oz soya milk
125g/4.4oz natural yeast or 20g fresh yeast
70g/2.4oz caster sugar
50g/1.7oz margarine

For the filling:
150g/5.3oz brown sugar
50g/1.7oz margarine
2 tbsp cinnamon

Directions

1. ensure your sourdough culture is well ripe and active
2. in a large bowl weigh the flour and margarine
3. measure out the sugar and starter in a jug, add the milk and stir until the culture is fully melted
4. combine wet to flour and margarine and mix well with a spoon
5. continue working the dough with your hands until you have a nice and soft ball
6. cover with a damp towel and allow to rest for 4 hours
7. punch the dough down and roll it out in the shape of a rectangle which needs to be rather thick, about 1 centimetre
8. spread the margarine evenly (weight specified in filling ingredients) on the dough
9. combine the sugar and cinnamon in a glass and sprinkle on the margarine
10. roll up the dough so you end up with a roulade type shaped dough
11. cut in half and then the halves in halves, etc. until you have no halves left
12. place in a very well buttered baking tin/tray and cover again with a damp towl
13. allow to rest overnight for about 12 hours
14. brush some soya milk on the tops of the rolls before baking
15. bake for about 30 mins at 220C degrees
14. while still warm brush a little icing sugar thinned down with water on the tops to give a shiny finish to your rolls (quantities are approximate, just mix about 4 tbsp icing sugar with enough water to dissolve the sugar fully and have a rather thin concoction)
15. when cooled, cut with a knife and enjoy with a piping hot cup of tea

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Multiseed wholemeal and rye sourdough bread

This is a spin on the bread I made earlier this week, however I cut the white bread flour with rye and wholemeal and also doubled the amount of seeds. This gives it a much more rustic and nutty flavour that I didn’t get with the other recipe. They are both very well balanced in terms of taste, and can be eaten daily as they are not overly peculiar. To put it to the test, I made two and took one to my auntie’s for lunch and it was very much appreciated.

Ingredients

400g/21oz white strong bread flour
100g/3.5oz rye flour
100g/3.5oz wholemeal flour
400ml/14oz water
150g/5.3oz active natural yeast
6 tbsp mixed seeds
1 tbsp sugar
2 tsp salt

Directions

1. add flour, seeds and salt to a large bowl
2. measure out your starter, water in a jug and add the sugar
3. mix so that the starter is melted completely
4. add wet to dry and combine until you have a nice ball
5. allow to rest for 4 hours covered with a damp tea towel
6. punch down your loaf and on a floured surface fold all four sides towards the centre of the ball as if you were making a letter
7. then continue shaping from the top down to ensure you have a nice puffy ball
8. allow to rest for another 4 hours covered with a damp towel
9. preheat your oven to 220C degrees
10. cut the top of your bread with a sharp blade and sprinkle with some flour
11. transfer on to a baking tray lined with baking paper and bake for 40 mins
12. then take the loaf out and turn upside down
13. bake for a further 30 mins with the bottom up. this will ensure even baking and no uncooked bottom

Pandoro

This Italian sweet bread typical of the holiday season is loaded with eggs and butter. Something that is usually quite difficult to replicate, however I was determined to try and make this to see if I could get it right. And it worked! It is rather a laborious and time consuming dish to prepare but the result is well worth it.

I made mine with a natural yeast culture (sourdough) and I have to say I am chuffed with the result. Next time I think I will bake slightly longer at a lower temperature and increase the sugar quantity by a little as it wasn’t overly sweet.

The ratios of ingredients below have already been altered for it should be slightly sweeter. As a piece of advice I would start the process first thing in the morning about 9 so you can then bake it the next day (yes it needs to to rest for at least a day..)

Ingredients

450g manitoba flour (strong bread white flour)
300ml soya milk
170g margarine
170g sugar
110g natural yeast
1 tsp salt
1/2 tsp turmeric

Directions

1. first off you’re going to melt to whole portion of yeast (110g) in 180ml of soya milk to which you are also adding 1 tbsp sugar and 1/2 tsp turmeric
2. in a bowl you combine this mixture to 225g flour and mix until combined (this will be rather wet)
3. leave the dough in a bowl and cover with a damp cloth
4. allow to rest for at least 4 hours
5. thereafter you combine this mix with another 112g flour, 60ml of soya milk, 35g of sugar and 30g of margarine
6. allow to rest for a further 4 hours
7. then add the remainder of sugar, 135g, 112g of flour and 60ml of soya milk
8. work this on a lightly floured surface until compact and then roll out in the shape of a square
9. spread the remaining 140g of margarine on your dough and then fold like a letter (from the top, bottom and sides) ensuring all sides are well sealed
10. then stretch with a rolling pin and fold in three and place the dough in the fridge for 30 mins and then repeat this procedure twice again
12. finally place your dough in a very well greased pandoro tin and cover with a damp cloth
13. allow to rise overnight for 12 hours and then bake for 50 to 60 minutes in a preheated oven at 160C degrees
14. dust liberally with icing sugar when cooled completely and out of its tin