180 grams almond milk, 100 grams white sugar, 60 grams coconut oil, 100 grams active starter, 1 egg, 450 grams all-purpose flour, tsp salt. Heated milk, whisked it all together, added flour. Shaggy dough made at like 11 am. 3-4 s&f every 20 min or so. I bulk fermented until 10 pm. The next morning I split it into 4 doughs, rolled it out and made rough circles. Butter wash, a rough mix of brown sugar, cinnamon and cardamom on top, layered and top layer plain. Cut into 16 pieces – each 2 twisted away from eachother. Egg washed the top. Baked at 350 for 25 mins or so. It was not as difficult as I thought! A few people said it tasted similar to cinnamon rolls lol and that it would be good with an icing as a dipping sauce. I loved it will make it again!
by sugar-strawberry
2 Comments
Beautiful work! Looks delicious 🤤
I made a yeasted one of these stars for Xmas after baking exclusively sourdough for about 2 years. I was so out of practice and clumsy with the yeasted dough. I kept thinking there HAS to be a sourdough version of this!! Thank you so much for posting. It’s a BEAUTIFUL bake!
Just a little tip from my recent loaf I can share. I emptied a chai tea bag and half a vanilla bean in about a cup of sugar in October and let it sit. I used this chai sugar mix plus cardomom for the filling and it was amazing!