Introducing a delightful twist on a classic favourite: Sourdough Hot Cross Bun flavoured Cinnamon Scrolls. Prepare to be enchanted by the perfect blend of tradition and innovation in every bite. Picture soft, fluffy scrolls infused with the nostalgic essence of hot cross buns—fragrant spices mingling with the subtle tang of sourdough fermentation. Whether enjoyed as a decadent breakfast treat or a comforting snack, our Sourdough Hot Cross Bun flavoured Cinnamon Scrolls are sure to transport you to a realm of warmth and indulgence with every heavenly mouthful. Take these along to your Easter celebrations and you'll be sure to win over the crowd.
Ingredients:
Dough
- 220g active sourdough starter
- 170g lukewarm milk
- 55g butter, softened.
- 1 large egg
- 330g white flour
- 55g wholemeal flour
- 50g caster sugar
- 1tsp cinnamon
- 1/2tsp nutmeg
- 10g salt
Filling
- 160g light brown sugar
- 30g plain flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 teaspoon salt
- 1 tablespoon butter, melted
- 1/2 cup sultanas
Icing
- 1 1/2 cups icing sugar
- 30ml espresso
Instructions:
- Combine the sourdough starter, lukewarm milk, softened butter, egg, plain flour, whole wheat flour, spices and caster sugar in a mixing bowl. Mix until the flour is moistened and the dough forms a sticky, cohesive mass. This can be done using a low-speed stand mixer for 2 to 3 minutes or by hand mixing and kneading.
- Sprinkle the salt over the dough without incorporating it. Cover the dough and let it rest for 20 minutes, allowing an autolyse period.
- After the autolyse period, incorporate the salt into the dough and knead until the dough becomes smooth, supple, and slightly soft and tacky.
- Cover the dough and let it rest in a warm place for 4 hours. Throughout this resting period, perform three to four stretch and folds in the bowl, aiming for one per hour. This enhances the dough's strength and elasticity.
- In a medium-sized bowl, combine the filling ingredients to create a damp sand-like mixture.
- Transfer the dough onto a lightly greased or floured work surface and gently press or roll it into a rectangle measuring approximately 35cm by 50cm.
- Evenly distribute the filling across the dough, leaving a 1-2cm border along one of the short edges.
- Roll the dough from the short edge coated with the filling, forming a log shape. The log will naturally elongate to approximately 45cm in length.
- Slice the log into 9 even pieces and arrange them in a lightly greased square pan. Cover the pan and let the scrolls rise for 2 to 3 hours until they become puffy.
- Baking option A (same day): Preheat the oven to 200°C. Place the scrolls inside and bake for approximately 18 to 22 minutes until golden brown.
- Baking option B (overnight): Cover the pan and refrigerate it overnight (within a maximum of 24 hours). Remove from the refrigerator and let the scrolls come to room temperature. Bake as per step 10. This method helps to develop the tangy sourdough flavour that makes these scrolls truly amazing!
- After removing the sourdough scrolls from the oven, allow to cool, then combine icing ingredients until a smooth paste is formed and drizzle over scrolls.
- Enjoy!