Recipe

Raisin Syrup Sourdough Swirls Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 5 months, 3 weeks ago These are slightly sweet rolls that are raised with both a sourdough starter and conventional yeast, filled with a blend of raisins, pumpkin pie spice and a drizzle of golden syrup before being rolled twice into a decadent spiral. Each bite is a surp... More Prep:500m Cook:25m Servings:8	Jo_jo_ba
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Rope

Flattened

Filling

Short end folded

Wrapped

Ready to bake!

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Ingredients

---Pre-Ferment---

80g (unfed) whole-wheat sourdough starter

1/2 cup warm water

150g whole wheat flour

---Dough---

170g all-purpose flour

100g whole wheat flour

1 tsp salt

1 tbsp skim milk powder

All the pre-ferment (above)

1/2 tbsp canola oil

1 tbsp golden syrup

1 tsp dry active yeast

2/3 cup warm water

---Filling---

Golden syrup

Raisins

Pumpkin pie spice

Directions

Combine pre-ferment ingredients until well-hydrated. Cover and let stand at room temperature 4 hours.

For the dough, whisk together the flours, salt, and skim milk powder in a small bowl.

In a separate large bowl (or stand mixer basin), mix the pre-ferment, oil, syrup, yeast and water well. Let stand 5 - 10 minutes.

Slowly mix in dry ingredients until everything is incorporated into a soft, smooth dough.

Place into an oiled bowl, cover and allow to rise in a warm place for 2 hours, until almost doubled.

Gently deflate dough, folding it over itself 4-5 times and pressing out the air.

Separate the dough into 8 portions (mine were approx 3.5oz each) and form each into a rough ball.

---Shaping---

Working with one ball at a time, shape the portion into a long rope.

Roll the rope out into a flat oblong using a rolling pin.

Drizzle a ribbon of golden syrup down the centre of the oblong, then dust with pumpkin pie spice and dot evenly with raisins.

Fold the "short" ends of the dough over the edge of the filling and press the edges (on the "long" sides) to seal.

Next, fold one "long" edge over the filling, then cover with the other "long" edge (like a letter-fold). Pinch seam to seal.

Roll up into a swirl shape with the seam facing inwards. Pinch the end to seal. You should have a tight scroll shaped bun when finished, without any leaking filling.

Place the shaped buns onto two lined baking sheets, cover and allow to rise one hour.

---Baking---

Preheat oven to 425F.

Place the risen buns in the oven and immediately decrease the temperature to 400F.

Bake for 25 minutes, until golden and hollow-sounding when tapped on the bottom.

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Comments

jo_jo_ba 5 months, 3 weeks ago said:
Amount Per Serving
Calories: 215.3
Total Fat: 1.9 g
Cholesterol: 0.2 mg
Sodium: 51.4 mg
Total Carbs: 44.4 g
Dietary Fiber: 4.9 g
Protein: 7.5 g

zoetheunicorn 5 months, 3 weeks ago said:
Heck yes! Ive been wanting to try out a 'healthier' take on cinnamon rolls for myself, might model it on your recipe. The sourdough starter is a great idea, ive got one happening at the moment.

zoetheunicorn 4 months ago said:
Ok so i just make these the other night, REALLY GOOD. I made them in the evening and covered them with plastic and put them in the fridge overnight then baked them in the morning. Worked a treat. Also, i didnt really follow your shaping instructions cause i was tirrreeeddd so i just rolled out flat strips of dough sprinkled on the filling and rilled up like a snail. Again, VERY GOOD.
im jealous of the amount of baking you do.
five forks.

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