Raisin Syrup Sourdough Swirls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are slightly sweet rolls that are raised with both a sourdough starter and conventional yeast, filled with a blend of raisins, pumpkin pie spice and a drizzle of golden syrup before being rolled twice into a decadent spiral. Read more . Each bite is a surprise! Filling amounts will vary according to personal taste, so aren't included in NI. Full photo tutorial on shaping is here: /photos/reid-bee/sets/72157618339357660/ Ingredients:
---pre-ferment |
80g (unfed) whole-wheat sourdough starter |
1/2 cup warm water |
150g whole wheat flour |
---dough |
170g all-purpose flour |
100g whole wheat flour |
1 tsp salt |
1 tbsp skim milk powder |
all the pre-ferment (above) |
1/2 tbsp canola oil |
1 tbsp golden syrup |
1 tsp dry active yeast |
2/3 cup warm water |
---filling |
golden syrup |
raisins |
pumpkin pie spice |
Directions:
1. Combine pre-ferment ingredients until well-hydrated. Cover and let stand at room temperature 4 hours.
2. For the dough, whisk together the flours, salt, and skim milk powder in a small bowl.
3. In a separate large bowl (or stand mixer basin), mix the pre-ferment, oil, syrup, yeast and water well. Let stand 5 - 10 minutes.
4. Slowly mix in dry ingredients until everything is incorporated into a soft, smooth dough.
5. Place into an oiled bowl, cover and allow to rise in a warm place for 2 hours, until almost doubled.
6. Gently deflate dough, folding it over itself 4-5 times and pressing out the air.
7. Separate the dough into 8 portions (mine were approx 3.5oz each) and form each into a rough ball.
8. -Shaping-
9. Working with one ball at a time, shape the portion into a long rope.
10. Roll the rope out into a flat oblong using a rolling pin.
11. Drizzle a ribbon of golden syrup down the centre of the oblong, then dust with pumpkin pie spice and dot evenly with raisins.
12. Fold the short ends of the dough over the edge of the filling and press the edges (on the long sides) to seal.
13. Next, fold one long edge over the filling, then cover with the other long edge (like a letter-fold). Pinch seam to seal.
14. Roll up into a swirl shape with the seam facing inwards. Pinch the end to seal. You should have a tight scroll shaped bun when finished, without any leaking filling.
15. Place the shaped buns onto two lined baking sheets, cover and allow to rise one hour.
16. -Baking-
17. Preheat oven to 425F.
18. Place the risen buns in the oven and immediately decrease the temperature to 400F.
19. Bake for 25 minutes, until golden and hollow-sounding when tapped on the bottom.
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