MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough Cinnamon Rolls, Part 1
Categories: Pastries
Yield: 12 Rolls

1 c Unsweetened plant milk
- (240 ml)
3 tb Coconut cream (50 g)
1/2 c Active sourdough starter
- (150 g)
4 tb Olive oil (60 ml)
3 c High gluten flour (400 g);
- +3 tb
1/4 c Granulated sugar (50 g)
1 ts Fine sea salt (7 g);
- slightly heaped
5 tb Vegan butter (70 g);
- softened
1 c Brown sugar (200 g)
2 ts Ground cinnamon (5 g)
2 oz Vegan cream cheese (55 g);
- softened
3/4 c Powdered sugar (90 g)
1 ts Vanilla extract (5 ml)
2 tb Vegan butter (28 g);
- softened

Preparation time: 30 minutes
Cooking time: 30 minutes

Few things are more rewarding than pulling these vegan sourdough
cinnamon rolls from the oven. They're impossibly soft, packed with
cinnamon sugar filling, and topped with a smooth cream cheese glaze.

Sourdough Starter:

In a jar, mix 2 tb sourdough starter (30 g) with 1/2 cup all-purpose
flour (60 g) and 1/4 cup water (60 ml). Stir until smooth.

Cover loosely and let sit at room temperature for 4 to 8 hours, until
doubled, bubbly, and slightly domed on top.

Dough:

Add the plant milk, coconut cream, active sourdough starter, olive
oil, and flour to the bowl of a stand mixer fitted with the dough
hook. Mix on medium speed for 2 minutes, until a rough shaggy dough
forms.

Add the granulated sugar and salt. Mix again on medium speed for 2
minutes more, until the dough looks more cohesive and starts pulling
together around the hook.

Cover the bowl and let the dough rest for 30 minutes. This rest helps
the flour hydrate fully and makes the dough easier to work with later.

Mix the dough again on medium speed for 2 to 3 minutes to strengthen
it further.

Cover the bowl and let the dough rest for 40 minutes.

Stretch and fold. With lightly wet hands, grab one side of the dough,
stretch it upward, and fold it over toward the centre. Turn the bowl
and repeat on all four sides.

Stretch and fold again. Cover and rest for another 40 minutes, then
repeat the stretch and fold one more time. After the second fold, the
dough should feel smoother, stronger, and more elastic.

Cover the bowl and let the dough sit at room temperature for about
1-1/2 hours. It won't double, but it should look slightly puffier.

Transfer the covered dough to the refrigerator and let it cold ferment
overnight, about 12 to 18 hours.

The chilled dough should look puffed and airy. When gently stretched,
it should show thin web-like strands and small air pockets. This is a
good sign that the gluten has developed and the dough has fermented
properly.

Roll. Lightly flour your work surface. Turn the cold dough out onto
it and gently press it into a rectangle. Roll the dough into a
rectangle about 18x12" (45x30 cm). Try to keep the thickness even so
the rolls bake evenly.

Spread the softened vegan butter evenly over the surface of the dough,
leaving a small border around the edges. In a small bowl, mix
together the brown sugar and cinnamon. Sprinkle this mixture evenly
over the buttered dough.

Starting from the long side, roll the dough up tightly into a log.
Roll slowly and evenly so the filling stays in place.

Cut the log into 12 equal pieces. A sharp knife works, but unflavoured
dental floss or thread often gives the cleanest cuts without
squishing the rolls.

Continued in part 2...

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)