Sourdough cinnamon scrolls

06/02/2021

Based on recipe from scandikitchen

Ingredients

Dough

• 175g spelt flour
• 50g sourdough starter
• 100ml cold milk
• 30g butter melted then cooled a little
• 1g cardamon
• 1g salt
• 20g fine sugar
• pinch of cinnamon
• 1 ground clove (optional)

Filling

• 20g butter (soft)
• 20g white sugar
• 20g brown sugar
• 5g cinnamon
• pinch of cardamom
• couple drops vanilla essence

Steps

Day 1

• mix everything together to form a dough.
• let rest in cool place for 30min.
• knead until dough is smooth and elastic (5-10min).
• put in sealed container and leave in fridge overnight.

Day 2

• remove from fridge and roll into a rectangle about ~1/2cm thick.
• in a bowl, mix the filling together until smooth.
• spread the filling evenly on the dough.
• roll the dough like a scroll.
• cut into even pieces (can use floss).
• pre-heat oven to ~180c.
• let proof for ~1 hour at 30c before baking.
• wash with beaten egg.
• bake for 10-20min.
• remove from oven, sprinkle some walnuts on the scrolls then place a wet tea towel over the tray for 5-10min.