A few weeks ago, I saw this amazing recipe for Wholemeal Sourdough Cinnamon Scrolls by one of my favourite foodies, The Ragamuffin Diaries. Due to continual sourdough starter failure, I’ve had it book marked with a promise of getting back to it once I had a stable starter. That amazing feat of strength has been achieved after four failed starters! (Organic rye starter succeeded where organic white and wholemeal attempts failed). These scrolls would be the real test for my week old starter, and let me tell you, my starter aced the test with a A+ grade test result!
[ SERVES: 8 | TIME: 24 hrs | COST: <$5 ]
[ JOES' RATING: 4.5/5 | MY RATING: 4.5/5 | BRITTANYS RATING: 4/5]
Adapted from the original recipe by Ragamuffin Diaries
1 ½ cup sourdough starter
2 – 3 cups whole wheat flour
2/3 cup coconut milk
2 tablespoons agave
1 tablespoon olive oil
1 ½ teaspoon vanilla extract
1 teaspoon salt
½ teaspoon baking soda
about ½ cup raw sugar
currents / raisins
¼ cup raw sugar
1 – 2 tablespoons coconut milk
1 tablespoon maple syrup
- Afternoon before you want your finished product, mix your sourdough starter with 1 cup of flour. Cover with a moist tea towel and allow the rough dough to rest for six hours.
- After resting, mix the rest of the dough ingredients. Add more flour / starter as needed so the dough is workable but not too sticky. Knead it for 4 – 5 hours. Place in a well oiled bowl and cover with a damp tea towel to rest overnight.
Note how much the dough has risen after the first rest period!
- The next morning, prepare a work space by oiling its surface. You will need a workspace that is roughly 50 cm x 30 cm.
- Punch down the dough and move it to the work surface. Use your hands to shape the dough into a rectangle shape. Use the rolling pin to make it an even thickness of 1 – 1.5cm thick.
- Using your hands, lightly oil the dough surface before distributing your filling evenly over the entire surface.
Note the well oiled surface and evenly spaced ingredients.
- Carefully roll the dough along the long side. Be gentle and go slow, patting it firm along the way. (You don’t want to rush and rip the dough or make it too loose.
- Cut the newly formed scroll log into individual scrolls that are roughly 2 – 3 cm thick. Place them into a baking dish that has been lined with some baking paper. Cover with a tea towel and allow to rise for 1 – 2 hours.
Before and after final rest. Note how much they have grown in size.
- Preheat the oven to 180°C. Once the scrolls have finished rising, bake them in the oven for about 20 minutes.
- After the scrolls have cooled, break then apart carefully. Prepare the glaze by whisking all the ingredients together. Drizzle the glaze over the warm’ish scrolls.
- Use honey or maple syrup if you don’t have some agave syrup.
- Oiling your hands before transferring your dough to the work surface will make it easier to handle and work with.
- I have to admit that I did all this in one day so we could have them that night and it worked perfectly well, but do observe the rest periods – the dough needs that time to incorporate and let the sourdough to do its thing.
- The original recipe called for coconut oil. I used olive oil and it seemed to be fine (although I don’t have a real comparison)
- We used walnuts, almonds and currents. I really would have loved some shredded coconut through this, but didn’t have any on hand. The fruit / nut combinations are endless.
- Diabetic Note: Hmm, all that sugar. As you can guess, it didn’t do my blood glucose levels any real favours, but that might also be because I had 4! Limit how much sugar you use, and your serving size for happy BGLs.
- Ethical Note: Sourdough = win… ’nuff said.