Sourdough discard cinnamon swirls

I swear to you that these are ten times better than the doughy huge monsters you can buy in sourdough shops!

THE DOUGH

200g sourdough starter discard

1 tsp bicarbonate of soda

1 teaspoon salt

1 teaspoon baking powder

240g warm water

50g sunflower oil

 

THE FILLING

100g melted butter

180g soft brown sugar

2 tbsp ground cinnamon

1/2 grated nutmeg

 

Turn oven to 190C

Carefully mix all  the dry ingredients together then add all the wet ingredients – water, discard, oil.  TOP TIP!  Mix the discard with the water and oil before adding to the dry ingredients.

When they are combined the mix should be soft and yielding but not sloppy, so add the water carefully  and slowly.  If you don’t need it all, then don’t add it. You are looking for a soft yielding dough, not a wet one!  Knead the dough gently – pull the sides to the middle, turn 90 degrees. Do this pulling and turning action six times.  You will notice that the texture of the dough changes and feels slightly firmer and at each turn is less ‘tacky’.  Leave the dough to rest for 10 minutes.

Meanwhile melt the butter, add the sugar, cinnamon and nutmeg and combine so you have a soft slurry which is soft and spreadable. I suggest adding the butter to the dry ingredients rather than the other way round, then you have control of the final consistency.

Then gently spray your work surface with water – dont use flour.  Place your dough on the work surface and roll out maintaining a rectangular shape.  The final size when you’ve finished rolling  is roughly 70cm x 50 cm.

Spread the rolled out dough with the butter/cinnamon mixture, leaving a clean margin at each edge.

Use a bench scraper to help you with the next bit…… Roll the dough away from you, keeping it tight, rolling from the long edge so you end up with  a tight cylinder that looks like a swiss roll.

Spray the bench again and make sure the dough seam is underneath.  Pat and firm the roll (very satisfying)!

Now take a sharp knife and slice the roll into equal slices and place cut side down on a lined baking tray.

Place the swirls 1cm apart and leave to prove for half an hour in a warm place.

Bake at 190C for about 25 minutes, check and give a little bit longer if you think they need it,  then remove from the oven and brush with honey whilst still warm.

 

These will freeze really well but don’t last that long in our house!

 

More sourdough discard recipes coming soon!  Feel free to message me if anything is unclear.