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Sourdough Cinny Scrolls

I love sourdough and I love cinnamon scrolls so I have been keen to develop a cinnamon scrolls recipe using the great flavours of sourdough.

It’s been a labour of love, with lots of trial and error, but my latest version is really good and I’m very happy!

Like any sourdough recipe, it takes a bit of time, but those gorgeous soft brioche style scrolls are well worth the extra time!

The scrolls are filled with a butter brown sugar cinnamon mixture and sit in some gooey caramel while baking. Once baked the tops glazed with golden syrup and finally, when cool, drizzled with lemon icing.

Ingredients

Dough

400g strong flour

200g sourdough starter

8g salt

50g caster sugar

3 free range eggs, at room temperature

100g tepid milk

100g unsalted butter

Caramel Sauce

75g unsalted butter

125g light brown sugar

50g maple syrup

Cinnamon Filling

150g light brown sugar

1 heaped tablespoon ground cinnamon

100g unsalted butter, very soft

Golden Syrup Glaze

2 tablespoons golden syrup heated to use as glaze

Lemon Icing

Juice of 1/4 lemon

200g icing sugar or enough icing sugar to make a dripping icing

Method

In a large bowl add all the dough ingredients except the butter. Mix to a rough dough, cover and leave for 30 minutes to autolyse.

Using a dough hook of an electric mixer, knead the dough for about 10 minutes or until smooth and silky.

Now add butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the mixture is smooth and elastic. Cover the dough with plastic wrap and leave to prove somewhere warm for 4 hours. The dough should have risen slightly.

To make the caramel, melt the butter, brown sugar and maple syrup in a small saucepan over a low heat.

Line a large baking pan with baking paper. I use 22cm x23cm (9 inch x 13 inch) pan. Spoon the caramel sauce over the base. You don’t have to use all the sauce – the more you use the gooier the scrolls will be. I sometimes only use half the caramel for a less gooey bottom.

Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a rough rectangle, slightly less than the size of your pan.

For the cinnamon filling, mix the brown sugar and cinnamon together.

Spread the very soft butter all over the dough rectangle. Sprinkle the brown sugar and cinnamon over the butter.

Now roll up the dough along the long side, as carefully as you can, as the dough is very soft.

Cut the long roll into 12 even pieces. Place the pieces into the baking pan, cut side up, on top of the caramel sauce, packing them in snugly together.

Put the pan into a large plastic bag to prove. Leave at room temperature for an hour then place into the fridge overnight or for 8-12 hours. Or, if you wanted to prove more quickly, leave in a warm place for 2 hours. I recommend the fridge prove as it really improves the flavour.

Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a pan of water to the bottom of the oven to create steam for baking.

Take the pan out of the plastic bag and place the scrolls in the oven. Bake for 30-40 minutes, until the tops of the scrolls are golden brown but not burnt.

Once baked, remove from the oven. Brush the tops of the scrolls with the warmed golden syrup.

To make the lemon icing, mix the lemon juice with the icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.

One the scrolls are quite cool, drizzle the lemon icing over the tops of the scrolls.

Remove the scrolls from the pan and peel off the baking paper. The scrolls will be sticky with the caramel sauce underneath.

Best eaten on the day while the scrolls are gooey. They can be microwaved gently the next day if you have any left over!

Christmas Brioche

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I am still cooking from James Morton’s book Brilliant Bread. James is the most common sense baker around and his recipes really work. This time, I tried his Super-Fast Brioche and it was pretty fast. From mixing to eating in half a day.

I tweaked the recipe a bit and made a lovely Christmas version with sour cherries and cranberries. And as the dough is a bit tricky to use as it’s really sticky, I put the first prove in the fridge to make the dough firm up and make it easier to handle. You can also make a normal brioche loaf without the fruit and spices.

The texture was incredibly light and airy, somewhere between cake and bread. Which make sense of Marie Antoinette’s “Let them eat brioche” – not cake as the popular saying goes – Qu’ils mangent de la brioche“. And I used my wonderful sourdough starter, going strong after 6 months! I cannot recommend highly enough using sourdough starter in bread recipes where instant yeast is also used.

Here is James’ recipe, with my tweaks:

Ingredients

100g white sourdough starter (1-2 days after feeding) see here for how to make a sourdough starter

170g plain flour 30g strong white flour

One 7g sachet instant yeast

40g caster sugar ( I used 40g, double the sugar that James has in his recipe for a slightly sweeter brioche)

3 free-range eggs

5g salt

125g butter, softened and cubed

A handful of sour cherries

A handful of dried cranberries

I/4 tsp each of cinnamon and nutmeg

1 more free-range egg, for glazing at the end

Method

Preheat oven to 220 degrees C,  200 degrees C fan-forced and very heavily grease (with butter) and line a loaf tin.

Using a wooden spoon or electric mixer, beat together all dough ingredients except the butter.  (I used my KitchenAid with the dough hook.) Keep beating very vigorously – probably around 5-10 minutes – and you can see the dough become more elastic and stringy. If you are very competent with dough handling, you can attempt some stretches and folds. Beat in the butter until fully incorporated and the dough is totally smooth, another 5 minutes. You will notice the dough change – it will become firmer. Using hands or a dough scraper, fold the dough over into the middle of your bowl, tightening it.

Cover and rest for 30 minutes at room temperature. Using your hands or a dough scraper again, fold the sides of the dough into the middle, working your way all around the bowl several times. You will see the dough tightening – you want to help it hold its shape at the end.

Cover and prove the dough for at least 2 hours in the fridge.  Remove from the fridge and get ready to shape.  The dough should have firmed up enough to shape it into a   loaf to go into the tin, for a regular brioche, or roll it and fill with fruit and spices and then shape for a Christmas version.

For regular brioche, fold the dough into a loaf shape and put into the buttered tin. Be careful with handling – it’s still a fragile dough, even after being in the fridge.

For Christmas brioche, put your chilled proved dough onto a floured board and gently stretch to a rectangle. Don’t go too thin – just stretch the dough large enough to be able to fold it over a couple of times with the filling. Scatter the cherries and cranberries and spices onto the dough then fold over 1/3 from the top, and then fold the dough over onto the remaining 1/3 of the dough. Carefully transfer to the very well buttered tin.

Prove for a final 1 hour. The dough should be light and fragile, but springy on top when prodded. Eggwash the top of the loaf, and turn the oven down to 200 degrees C, 180 degrees C fan-forced, and bake for 40 minutes until dark brown on top.

When cooked, cool in the tin for for a few minutes, then carefully turn out onto a wire rack. It should be OK, but you may need to ease the brioche out of the tin, as this dough can sometimes stick. Fingers crossed!

Let cool completely before eating. I served my brioche plain with butter, and with Christmas jam* and natural yoghurt.IMG_9358

When the brioche was a couple of days old, I toasted it and served it with vanilla butter (unsalted butter whipped with icing sugar and vanilla paste) and Christmas jam*.

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*Christmas jam is made with fresh or frozen cherries and cranberries, and sugar and water as in normal jam recipes.

 

 

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