After properly learning how to make sourdough last year at the wonderful Gartur Stitch Farm, I’ve officially got the bug. I now make sourdough twice a week and though I’ve still a lot to learn I’m proud of making something so delicious simply with flour, water and salt. I’ve even been making my own butter to go with it! Kat and Kevin’s recipe for sourdough cinnamon buns combines my love of Scandinavian baking and sourdough tang – they’re not too sweet and deliciously light. Most of the time here is hands off – stretching and folding once an hour for a few hours instead of kneading, plus an overnight prove to build that lovely flavour and texture. If you start them on a Saturday afternoon you can have fresh sourdough cinnamon buns for breakfast on Sunday morning. To make the buns, you will need:
200g sourdough starter
160g whole milk
1 large egg or 60g more milk if you want to make them egg free like I did
60g butter, softened
1 tsp sugar
360g bread flour
For the Filling:
200g brown sugar
1tsp ground cinnamon
For the Icing:
60g icing sugar
2tsp orange juice
To make the buns, mix all ingredients until no lumps remain then rest in a warm, covered spot for 3-4 hours, stretching and folding the dough in the bowl 3 – 4 times (approximately once an hour – this is instead of kneading).
On a lightly floured surface, roll out the dough into a long rectangle then sprinkle 200g brown sugar and 1tsp of cinnamon evenly over the dough.
Roll the dough up from the long edge as tightly as you can. This can be quite messy as there’s lots of filling involved! Cut into pieces 5cm in length; don’t worry if they squash a little – they will look homemade. Place in a baking tin with high sides lined with parchment.
Refrigerate overnight (or leave in a cold windowsill in Scotland) and in the morning bake at 180C/ 160C Fan for 35 minutes.
Cool in the tin before drizzling with a water icing made with blood orange or clementine juice.
What are you baking this weekend?