Dining and Cooking
Sourdough cinnamon brioche buns
In Sourdough

Sourdough cinnamon brioche buns


• 500 g flour (adjust on the stickiness of your dough) 
• 130 ml milk (a little less, since the yogurt + butter also add moisture)
• 135 g active sweet stiff starter
• 110 g sugar
• 120 g Greek yogurt or sour cream
• 113 g butter, very soft 
• 2 eggs (~100 g)
• 1 tsp vanilla
• 6 g salt

Knead until it passes the windowpane test. Bulk ferment for 2h and then cold proof overnight. Next day fill them with sugar, cinnamon and soft butter filling like cinnamon rolls shape them and proof for another 2-3 h before baking.

by No-Strawberry-3293

10 Comments

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  2. Dry_Possession_4846

    How to make this shape? There is no folding at all? Thanks😌

  9. kayfisch24

    Looks amazing! Thank you for sharing the recipe!