|Cinnamon Twist Ring made with my sourdough starter, Douglas|
|Roll out the enriched dough as if you were going to make cinnamon buns|
|the butter, sugar & cinnamon mixture is spread thinly across the dough|
|slice the dough lengthwise|
|twist the 2 lengths and then join the two ends into a ring|
|I had created two jars of levain last night. One for hokkaido milk bread and one for this cinnamon ring|
|the cinnamon twist ring was tender and had a slight twang from the sourdough starter|
|my hokkaido milk bread employed a tangzhong as well as the starter. I replaced my usual active yeast with 1 cup of levain|
|weekend sourdough baking|
It's always fun for me to pull freshly baked bread out of the oven. Watch the shreddably soft crumb in the hokkaido milk bread as I pull it apart. So satisfying!
CINNAMON TWIST SOURDOUGH
adapted from www.mydailysourdoughbread.com
- 100 g water
- 100 g bread flour
- 1 Tbsp of active sourdough starter
- all of the above starter (appr. 200 g)
- 180 g warm milk
- 370 g bread flour
- 1 egg yolk
- 2 Tbsp of melted butter
- 1 Tbsp of sugar
- 6 g salt
- 100 g soft butter
- 60 g brown sugar
- 2 tsp of cinnamon
- In the evening before, prepare the sourdough starter. Mix 100 g of bread flour, 100 g of water, and 1 tablespoon or the starter. Leave it to ferment until puffed, active and bubbly, about doubled or more in size.
- In the morning, mix the dough. First, dissolve all of the starter in 180 g of milk. Add egg yolk and melted butter. Next, add all of the flour (370 g), salt and sugar. Add the butter after the dough comes together in a ball. Mix well, and knead the dough until windowpane test. On my KA, this took 20 minutes on speed 2 with the dough hook. Shape it into ball and place it into a bowl lightly sprayed with baking spray. Cover with a plastic wrap and leave to bulk ferment until doubled in volume. My dough needed 2 hours in the oven with the light on for warmth. I kept a pan of hot water in the oven for humidity.
- When the dough is doubled, prepare the filling. Mix softened butter, sugar and cinnamon
- Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Spread the filling across the rolled dough thinly, leaving 2 cm (1 inch) from all sides.
- Roll the dough from the longest side, jelly roll style. Cut the rolled dough vertically (see picture above) in half length-wise. Secure the ends and twist the two lengths. Join the ends into a ring. Place the ring on a piece of parchment in order to transfer it easily to the pan or dutch oven. Place the ring into the DO or pan to proof.
- Leave the dough to rise until puffed (doubled in volume). My dough needed approximately 4 hours
- 30 minutes before the baking preheat the oven to 200°C (375°F). Place the dutch oven into oven and bake it for 35-40 minutes, or until golden brown.
- Dust with confectioners' icing to serve