Smitten Kitchen Pumpkin Cinnamon Rolls with sourdough starter
We love Smitten Kitchen! it is one of our favorite blogs. We translated this recipe for Pumpkin Cinnamon Rolls for sourdough.
The dough recipe can be used to make a beautiful pumpkin brioche bread, which can be served toasted with cinnamon sugar butter (mix butter with desired amounts of cinnamon and sugar, then let it mature in the fridge for a couple of hours).
Dough
85 g unsalted butter
120 ml whole milk
200g refreshed sourdough starter
440g strong white flour
50 g light or dark brown sugar
50 g granulated sugar
6 g table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
160g pumpkin puree*
1 large egg
FILLING
145 g light or dark brown sugar
1/8 teaspoon table salt
5 g ground cinnamon
MAKE YOUR DOUGH
In the bottom of the bowl of an electric mixer combine the refreshed sourdough starter , milk, egg and sugars. With the flat beater dissolve the yeast in the wet mixture. Add the flour and work until the dough wraps around the beater. Eventually add the butter at room temperature and cut into pieces and salt. Once the dough wraps again around the beater, switch to a dough hook and run it for 5 minutes on a medium speed, until the dough is smooth and elastic.
Shape the dough into a ball and let it rise in a bowl wrapped in a plastic bag until tripled in volume, typically overnight (around 10 hours).
Once the dough has risen, assemble the buns. With a rolling pin, roll the dough to an approximately 40x30cm rectangle. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral.
85 g unsalted butter
120 ml whole milk
200g refreshed sourdough starter
440g strong white flour
50 g light or dark brown sugar
50 g granulated sugar
6 g table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
160g pumpkin puree*
1 large egg
FILLING
145 g light or dark brown sugar
1/8 teaspoon table salt
5 g ground cinnamon
MAKE YOUR DOUGH
In the bottom of the bowl of an electric mixer combine the refreshed sourdough starter , milk, egg and sugars. With the flat beater dissolve the yeast in the wet mixture. Add the flour and work until the dough wraps around the beater. Eventually add the butter at room temperature and cut into pieces and salt. Once the dough wraps again around the beater, switch to a dough hook and run it for 5 minutes on a medium speed, until the dough is smooth and elastic.
Shape the dough into a ball and let it rise in a bowl wrapped in a plastic bag until tripled in volume, typically overnight (around 10 hours).
Once the dough has risen, assemble the buns. With a rolling pin, roll the dough to an approximately 40x30cm rectangle. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral.
Cut the roll in approximatively 3/4 cm sections.
Transfer the buns into a buttered baking tin, in my case, 30x40cm. Cover with plastic wrap and let rise for another 2 hours.
Preheat the oven at 180C and bake for about 30 minutes or until golden.
GLAZE (OPTIONAL)
115 g cream cheese, softened
240 g powdered sugar, sifted
Mix cream cheese and sugar and drizzle over the cooled buns.
*PUMPKIN PUREE
Cut a pumpkin or butternut squash in large chunks and bake in preheated oven at 200c for about 30 minutes or until soft.
Scoop the flesh pumpkin out and blend until smooth.
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