Raisin Syrup Sourdough SwirlsFrom jo_jo_ba 7 years ago
- ---Pre-Ferment--- shopping list
- 80g (unfed) whole-wheat sourdough starter shopping list
- 1/2 cup warm water shopping list
- 150g whole wheat flour shopping list
- ---Dough--- shopping list
- 170g all-purpose flour shopping list
- 100g whole wheat flour shopping list
- 1 tsp salt shopping list
- 1 tbsp skim milk powder shopping list
- All the pre-ferment (above) shopping list
- 1/2 tbsp canola oil shopping list
- 1 tbsp golden syrup shopping list
- 1 tsp dry active yeast shopping list
- 2/3 cup warm water shopping list
- ---Filling--- shopping list
- golden syrup shopping list
- raisins shopping list
- pumpkin pie spice shopping list
How to make it
- 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.
- 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.
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating2 people
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 in Hastings loved it
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 ...morezoetheunicorn in Hastings loved it
- Not added to any groups yet!