Eastern Iowa Farmer Fall 2020
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comfort food<br />
Sourdough<br />
Cinnamon Buns<br />
Dough<br />
1 cup ripe (fed) sourdough starter<br />
3/4 cup lukewarm milk<br />
1 large egg<br />
4 Tablespoons butter, softened<br />
2 3/4 cups unbleached all-purpose<br />
flour<br />
1/2 cup white whole wheat flour<br />
1/4 cup granulated sugar<br />
1 1/2 teaspoons salt<br />
1 teaspoon instant yeast, optional*<br />
Filling<br />
3/4 cup brown sugar, packed<br />
1/4 cup unbleached all-purpose flour<br />
1 Tablespoon cinnamon<br />
1/8 teaspoon salt<br />
1 Tablespoon butter, melted<br />
Icing<br />
1 1/2 cups confectioners’ sugar<br />
pinch (1/16 teaspoon) salt, optional<br />
1 1/2 Tablespoons butter, melted<br />
1/2 teaspoon vanilla extract<br />
1 to 2 Tablespoons milk or cream<br />
To make the dough: Mix together all<br />
the dough ingredients except the salt (and<br />
optional yeast) until the flour is evenly<br />
moistened and the dough has formed a<br />
cohesive, sticky mass, 2 to 3 minutes on<br />
low speed of a stand mixer.<br />
Add the salt (and yeast) on top of the<br />
dough (without mixing it in), then cover and<br />
let the dough rest for 20 minutes. This rest<br />
is period is known as an autolyse.<br />
After the autolyse, mix in the salt (and<br />
yeast) until fully incorporated, about 1<br />
minute on low speed. Turn the mixer up<br />
one speed and knead the dough until it’s<br />
smooth and supple though still somewhat<br />
soft and tacky, about 2 to 3 minutes.<br />
Cover the dough and let it rest in a<br />
warm (75°F) place for 4 hours. To develop<br />
strength in the dough, stretch and fold it<br />
in the bowl three to four times during the<br />
rest. You can be fairly flexible in your timing<br />
of these. One stretch and fold per hour is<br />
ideal. The goal is to end up with a strong<br />
dough with good elasticity.<br />
To make the filling: Meanwhile, combine<br />
all the filling ingredients in a medium bowl.<br />
The texture will be somewhat like wet sand.<br />
Turn the dough out onto a lightly<br />
greased or floured work surface and gently<br />
deflate it, patting or rolling it into a 14” x<br />
20” rectangle.<br />
Spread the filling evenly over the surface<br />
of the dough, leaving 1/2” of exposed<br />
dough along one short edge.<br />
Starting with the filling-coated short<br />
edge, roll the dough into a log. As you roll,<br />
<strong>Eastern</strong> <strong>Iowa</strong> <strong>Farmer</strong> photo / contributed<br />
A homemade cinnamon roll and cup of coffee make a<br />
delicious treat any time of the day.<br />
40 <strong>Eastern</strong> <strong>Iowa</strong> <strong>Farmer</strong> | fall <strong>2020</strong> eifarmer.com
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