Feeling festive, so on this second Sunday of Advent, I made these super-yummy Sourdough Cinnamon and Nutmeg Swirls for breakfast. Delicious and actually very simple.
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
for the filling
4 tablespoons unsalted butter, softened to room temperature
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
for baking and decorating
2 tablespoons milk, for milk wash
pearl sugar for decorating (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
In the meantime, make the filling. Combine butter, brown sugar and spices together in a small bowl. Mash together with a spatula until thoroughly combined.
Preheat oven to 400F. Line baking sheet with parchment paper or silpat.
Once the dough has risen, roll it out on a lightly floured surface to about 1/2-inch-thick rectangle. Spread the filling mixture evenly over the dough and roll it up jellyroll style. Using a serrated knife, cut the dough into slices and space the slices out on the prepared baking sheet, approximately 2 inches apart. Cover loosely with a clean dishtowel and let rise for an additional 20-30 minutes. Using a pastry brush, brush each swirl with the milk wash and sprinkle on some pearl sugar, if using. Bake for 20-24 minutes.
Remove the swirls from the baking sheet and transfer to a rack to cool.
