Starting off October right with this autumn-inspired breakfast treat: Sourdough Hazelnut Swirls aka Filbert and Alice’s Nußschnecken. Sourdough (although you could also make this with a yeast brioche dough) and a caramelly-nutty (hazelnuts, but you could also use walnuts) filling. Not too sweet, a little bit of honey inspired. Delicious straight out of the oven. These are definitely on repeat!
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breakfast
I’ve been meaning to make this Monkey Bread for a whole long time, and a wet and yucky Thursday seemed to be a decent opportunity. They are perfect. They are addictive and I might just fall into a sugar coma later. It’s like a cake-sized cinnamon roll.
At the end of this recipe is also a quick note if you want to make a yeasted, not sourdough version, and a “store bought option” if you are really short on time.
Wowza! Alice in Wondoughland (the sourdough starter with a quirky name) was definitely on steroids this morning when I made the dough for this Sourdough Cinnamon Babka. The rise was fantastic, the proof was solid and then when I went to bake it up, it almost overflowed the pan yet again. Overall another successful attempt at turning a yeasted recipe into a sourdough. Very pleased.
As I have mentioned before, I am spending some time re-creating my “usual” yeasted recipes into sourdough recipes. This particular bread, Sourdough Cranberry Walnut Artisan Breakfast Bread, has actually worked out very well with the sourdough starter. It took me a little bit to get the baker’s ratio right, but once I’ve gotten the hydration level right, it’s been a breeze. It’s also one of my most popular varieties of bread in general. 🙂