Moorish Vegan Sourdough Cinnamon Buns

We adapted Ruby Tandoh’s original recipe for this buns so that they could be baked with sourdough and substituted olive oil with almond oil for a gentler taste.

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For the brioche bread:
300g strong bread flour
140g refreshed sourdough starter
180g water
60ml olive oil or almond oil
1 tbsp brown sugar
½ tsp salt

For the filling:
4 tbsp olive oil
75g light brown sugar
1tsp vanilla extract
2tsp cinnamon
A pinch of salt

To glaze
50ml water
50g soft light brown sugar
1 tsp cinnamon

Method 1:

In the morning refresh 100g of starter. This can be done later in the day as well, aim to have your starter ready for about 8pm.

At 8 pm, make the dough. Dissolve the yeast in the water, then add the flour and sugar. Once the dough is formed add the oil and eventually the salt.

Mix well and long, until the dough does not come off on your hands or the sides of the bowl of the mixer.

Form a ball with the dough, cover it with a bowl turned upside down and let it rest for 1 to 2 hours.

Around 9 or 10 pm,  roll the dough into a rectangle and work the filling ingredients to a paste.

Spread the filling onto the dough then roll the dough up from long edge to long edge to make a log.

Cut the log into stripes, about 3 cm thick.

Lay the brioches on a buttered oven tray.

Insert the tray into a plastic food grade bag and leave it to prove overnight. 

In the morning, bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.

Make a syrup by boiling the glaze ingredients; brush the buns while both the syrup and buns are hot.

Method 2:

At night, refresh 100g of starter. 

In the morning, before going to the office, make the dough. Dissolve the yeast in the water, then add the flour and sugar. Once the dough is formed add the oil and eventually the salt.

Mix well and long, until the dough does not come off on your hands or the sides of the bowl of the mixer.

Form a ball with the dough, place it in a buttered bowl and insert the bowl in a food grade plastic bag.

Let it rise until doubled in volume; if the temperature in your home is not too high, around 15-18 degrees, you will come home about 8 to 10 hours later to a perfectly risen dough.

Roll the dough into a rectangle and work the filling ingredients to a paste.

Spread the filling onto the dough then roll the dough up from long edge to long edge to make a log.

Cut the log into stripes, about 3 cm thick.

Lay the brioches on a buttered oven tray.

Insert the tray into a plastic food grade bag and leave it to prove for about 3 to 4 hours.

Bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.

Make a syrup by boiling the glaze ingredients; brush the buns while both the syrup and buns are hot.