tastes like rainy days
⛈️
tastes like rainy days ⛈️
Ingredients
Adapted from the King Arthur Sourdough Cinnamon Rolls recipe, so at times I will lazily paste what they’ve written:
Dough
1 cup (227g) ripe (fed) sourdough starter
3/4 cup (170g) milk
3/4 cup (170g) water
1 star anise pod (?)
15 green cardamom pods
1 inch cinnamon
2 cloves
1 inch ginger
3 tablespoons black tea, preferably Red Label
1 large egg
4 tablespoons (57g) butter, softened
3 1/4 cups (380g) all purpose flour
1/4 cup (50g) granulated sugar
1 1/2 teaspoons (9g) salt
Filling
3/4 cup (159g) white sugar
1/4 cup (30g) all-purpose flour
1/2 tablespoon cinnamon
1/2 teaspoon ground saffron
1/8 teaspoon salt
1 tablespoon (14g) butter, melted
Steps
Put spices in a pot with milk and water on low heat and cook for 40 minutes; be careful not to let it boil.
When spiced milk has halved, add tea and turn heat up to medium. Allow to heat for 3 minutes, or until milk begins frothing.
Strain tea and set aside to cool.
When tea is lukewarm, mix together all the dough ingredients except the salt until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer, forever when using your hands 🤙
Add the salt on top of the dough (without mixing it in), then cover and let the dough rest for 20 minutes.
Cover the dough and let it rest in a warm (75°F) place for 4 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. I follow AlexandraCook’s method, since I needed a video to see how to do this.
When you’re almost ready to roll out the dough, mix the filling ingredients together. The filling should have the consistency of wet sand.
Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.
Spread the filling evenly over the surface of the dough, leaving 1/2” of exposed dough along one short edge.
Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".
Cut the log into 20 one inch slices and place them in a lightly greased 9” x 13” (ish) pan. Cover the pan and put in the fridge, to let it rise overnight for another 10 hours.
Set oven to 400°F, and remove buns from fridge.
When oven is preheated, bake buns for 25 minutes.
I don’t ice these, but you could. I’ve found they’re happy as-is out of the oven.