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Sourdough cinnamon buns - the method!
Mar. 10th, 2011 05:27 pmOkay, so this is what I did. With occasional illustrations!
First, I mixed 150g of an active sourdough starter with the same of tepid water and the same again of plain flour. Covered that over and sat it in a corner and ignored it for a few hours, until it was all risen and excited.
Then I creamed 100g of grated butter (because I had forgotten to take it out of the fridge and let it soften) and mixed that with a couple of eggs and a squirt of honey and a splash of vanilla extract. Then 100g of milk went in, and then the starter-mixture; and finally 350g of flour and 10g of salt.
Which all makes a really icky dough; Karen has never been so close to coming home to an unexpected present (KitchenAid mixers, at $150? It's a steal. I'd rather have a Kenwood Chef - the motors are much more powerful, the machines are much more flexible - but they don't seem to be available over here. And besides, $150...). But it's sourdough, and it doesn't really need much more than time to work; so I beat it about until my arm was tired, covered it and left it alone for a couple of hours, and beat it again, and by evening it was nicely risen and I could move on.
I had meanwhile made the filling: 100g of butter melted with 50g double cream and 150g dark sugar and a splash of vanilla extract. And the cinnamon! A couple of grams, I think. You could use more.
Set that aside to cool, and then flour a board and work your dough into a rectangle. Spread the filling over, roll it up and cut into slices. Like this:
Then lay the slices on a floured baking tray, like this:
You may make yours prettier and neater than mine, if you like. That'll be fine.
Cover the tray and leave it overnight. In the morning, you should have a trayful of risen doughy bunshapes.
Heat your oven to a medium/hot hotness (gas 6, or thereabouts; 400/200 in various electrickeries) and slide the tray into the middle thereof. Have a look after twenty minutes; give it twenty-five, and you should have golden buns. Take 'em out, pour melted butter all over 'em and begin to devour.
First, I mixed 150g of an active sourdough starter with the same of tepid water and the same again of plain flour. Covered that over and sat it in a corner and ignored it for a few hours, until it was all risen and excited.
Then I creamed 100g of grated butter (because I had forgotten to take it out of the fridge and let it soften) and mixed that with a couple of eggs and a squirt of honey and a splash of vanilla extract. Then 100g of milk went in, and then the starter-mixture; and finally 350g of flour and 10g of salt.
Which all makes a really icky dough; Karen has never been so close to coming home to an unexpected present (KitchenAid mixers, at $150? It's a steal. I'd rather have a Kenwood Chef - the motors are much more powerful, the machines are much more flexible - but they don't seem to be available over here. And besides, $150...). But it's sourdough, and it doesn't really need much more than time to work; so I beat it about until my arm was tired, covered it and left it alone for a couple of hours, and beat it again, and by evening it was nicely risen and I could move on.
I had meanwhile made the filling: 100g of butter melted with 50g double cream and 150g dark sugar and a splash of vanilla extract. And the cinnamon! A couple of grams, I think. You could use more.
Set that aside to cool, and then flour a board and work your dough into a rectangle. Spread the filling over, roll it up and cut into slices. Like this:
Then lay the slices on a floured baking tray, like this:
You may make yours prettier and neater than mine, if you like. That'll be fine.
Cover the tray and leave it overnight. In the morning, you should have a trayful of risen doughy bunshapes.
Heat your oven to a medium/hot hotness (gas 6, or thereabouts; 400/200 in various electrickeries) and slide the tray into the middle thereof. Have a look after twenty minutes; give it twenty-five, and you should have golden buns. Take 'em out, pour melted butter all over 'em and begin to devour.
