You’re about to embark on a culinary journey with a twist! Ditch the store-bought yeast and learn how to create your own sourdough starter.
We’ll guide you step by step in crafting scrumptious sourdough cinnamon buns. You’ll discover the key ingredients for the perfect bun, how to troubleshoot common baking problems, and the best ways to serve and store your homemade delights.
Let’s roll up our sleeves and get baking!
The Art of Preparing Sourdough Starter
You’ll find that creating the perfect sourdough starter is truly an art, requiring patience and precision. It’s not just about mixing flour and water, it’s about nurturing a living organism.
First, you’ll combine equal parts of water and flour in a jar, stirring until it’s smooth. Then, you’ll let it sit. Over the next few days, you’ll feed it daily with more flour and water, watching for bubbles that indicate fermentation.
You’ll notice it’ll start smelling fruity and yeasty, which means it’s working. If it smells off or turns a weird color, you’ll need to start over. Don’t be discouraged, it’s a learning process.
Once it’s bubbly and doubling in size, you’ve got a healthy sourdough starter ready for those sumptuous cinnamon buns.
Step by Step Process of Making Sourdough Cinnamon Buns
First off, you’re going to need a well-fed starter to kick off the process. You can’t make sourdough cinnamon buns without it.
Next, mix your starter with flour, sugar, and warm milk in a large bowl. Let it sit for an hour or so until it’s bubbly.
Add eggs, softened butter, and a bit more flour, then knead the dough until it’s smooth. Let it rise overnight in a cool place.
In the morning, roll out the dough, spread on melted butter, and sprinkle with cinnamon and sugar. Roll it up, slice into buns, and let them rise again.
Bake until golden, then drizzle with glaze.
You’ve just made homemade sourdough cinnamon buns. Enjoy!
Key Ingredients for the Perfect Sourdough Cinnamon Buns
In order to achieve the perfect sweet and tangy balance, you’re going to need a well-fed starter, quality flour, fresh eggs, unsalted butter, sugar, warm milk, and of course, ground cinnamon. These ingredients aren’t just items on a list, they’re the key to unlocking a world of culinary delight.
A well-fed starter adds depth and tang to your buns, while quality flour provides the necessary structure. Fresh eggs enrich the dough, and unsalted butter lends a creamy richness. Sugar brings in the sweetness, and warm milk enhances the dough’s texture. Finally, ground cinnamon’s spicy warmth ties everything together.
In essence, these key ingredients are your roadmap to creating the perfect sourdough cinnamon buns.
Troubleshooting Common Baking Problems
Despite your best efforts, sometimes your baked goods don’t turn out as expected and that’s when you need to troubleshoot common baking problems. If your sourdough cinnamon buns aren’t rising, it could be due to expired yeast or incorrect proofing. You’ve got to ensure your starter is active and bubbly before use.
If they’re too dense, perhaps you’re over-kneading the dough.
Are your buns too hard? You might be baking them for too long or at too high a temperature. Always keep an eye on your oven and adjust accordingly.
If they’re too dry, it’s possible you’re not adding enough fat or liquid to the dough.
Serving and Storing Your Sourdough Cinnamon Buns
Once you’ve perfected your recipe, you’ll want to know the best ways to serve and store your fresh baked sourdough cinnamon buns to maintain their deliciousness.
You’ll want to serve them warm, right out of the oven, for the best taste and texture. Slather some cream cheese icing on top for extra indulgence.
If you can’t consume them all at once, don’t fret! You can store the leftovers in an airtight container at room temperature for up to two days.
Need longer storage? Freeze them! Just wrap each bun individually in plastic wrap, then in foil. They’ll last up to three months in the freezer.
To reheat, simply thaw in the refrigerator overnight, then warm in the oven.
Sourdough Cinnamon Buns
- 200 g active white sourdough starter
- 350 g strong white bread flour plus extra for dusting
- 50 g wholemeal flour
- 1 tsp ground cinnamon
- 50 g golden caster sugar
- 200 ml warm milk
- 1 egg
- 50 g butter softened, plus extra for the tin
- For the filling
- 150 g light brown sugar
- 125 g butter softened
- 2 tbsp ground cinnamon
- For the topping
- 2 tbsp golden syrup
- 100 g soft cheese
- 150 g icing sugar
- ¼ tsp vanilla paste or extract
- Make sure your starter is active – it should be nice and bubbly. If it isn’t, feed it and wait until a tsp of the starter floats in warm water.
- Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough – make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
- Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
- Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
- Butter and line a square baking tin – smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it’s completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
- Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.
What Are Some Variations of Sourdough Cinnamon Buns I Can Try?
You can experiment with various replacements. Try swapping traditional cinnamon for cardamom, or toss in some raisins or nuts. Maybe drizzle cream cheese frosting on top for an extra indulgent treat.
Can I Use a Different Type of Flour for My Sourdough Cinnamon Buns?
Absolutely, you can experiment with different types of flour. Try using whole wheat or a gluten-free blend. Remember, each type may alter the texture and taste, so adjust your recipe as needed.
How Can I Make Vegan Sourdough Cinnamon Buns?
Sure, you can make vegan treats! Just replace regular milk with a plant-based one, use a vegan butter substitute, and swap out eggs for flaxseed or chia seed mixture. Enjoy your vegan baking adventure!
Can Sourdough Cinnamon Buns Be Frozen for Later Use?
Absolutely, you can freeze them for later use. After baking, cool completely. Then wrap securely in plastic wrap and foil. They’ll keep in the freezer for up to three months without losing their delicious taste.
What Is the Nutritional Content of a Sourdough Cinnamon Bun?
You’re asking about the nutritional content. Well, it varies, but generally, a bun has about 300-400 calories, high in carbs and sugars, with some protein and minimal fiber. Remember, it’s a treat, not a staple!
So, you’ve mastered the art of sourdough starter and followed the steps to create scrumptious sourdough cinnamon buns. You’ve also learned about key ingredients and tackled common baking problems.
Now, you’re ready to serve and store your mouth-watering creations. Remember, practice makes perfect and each batch you bake will only get better.
Enjoy these heavenly buns, share them with loved ones, and relish the compliments that are bound to come your way.