Made with sourdough starter, very morish, freezes well, best with all organic ingredients.
12oz soft cake & pastry flour
Half a cup or 1oz dough starer
2 eggs beaten
Pinch of Himalayan salt
2 tsp vanilla paste
1tbsp light honey
4 oz soft butter
Add ingredients to sourdough starter and mix together with enough whole milk with 2oz of butter to make a soft dough, and leave for half an hour. Knead into a soft dough, roll on a lightly floured table to make a rectangle. Smear 2oz of soft butter on the top, sprinkle with ground cinnamon powder and dark brown soft sugar evenly over the surface. Roll it up (like a Swiss roll), divide into portions and put on a greased baking tray. Cover and let it rise overnight in the fridge.
Heat up the oven to 200 degrees, spray the rolls with spring water, bake for 30 to 35 minutes at 180 degrees.
When cool, add topping of your choice, salted caramel with toasted pecans is very nice.
Added by: Lisa Kafton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.