This post was created in partnership with East Fork Pottery. As always, all thoughts and opinions are my own.
Happy Fall! Despite a bit of a heatwave this past week, I’m ready to fully embrace the change of seasons. Apple picking, pumpkin spice, chunky sweaters — bring it all on!
I’m so excited to share these malted sourdough cinnamon rolls with you today, in partnership with East Fork Pottery. Inspired by East Fork’s new malt glaze, I added the toasty notes of malt to these classic breakfast treats by subtly weaving it into the dough, filling, and frosting. I honestly don’t think I’ll make cinnamon rolls any other way now! Plus, these rolls just look extra inviting on that beautiful bread & butter plate, don’t you think?
A few notes:
- The base dough for these rolls is the sourdough Hokkaido milk bread that I’ve used several times on this site before. If you haven’t tried this style of bread before, I highly recommend reading through those posts for more tips and tricks.
- To add the malt flavor I use both barley malt syrup malted milk powder (Ovaltine is easiest for me to find, but you can use Milo/Horlicks/Carnation/whatever is available in your local supermarket — just make sure it’s classic malted milk powder and not chocolate malt).
- To have these rolls ready to bake in the morning, I recommend mixing the dough 24 hours before you plan to bake (build the levain the night before). Shape the dough right before going to sleep, proof at room temperature overnight, and bake first thing in the morning. It takes a little planning ahead, but the actual hands-on time is fairly minimal.
- I highly recommend baking the rolls in an 8×8 or 9×9 square cake pan (square cake pan). They seem to bake most evenly in this kind of pan — ceramic dishes take too long to heat up and the tops dry out before the bottom is cooked.
Malted Sourdough Cinnamon Rolls
Makes 9 rolls
For the levain
- 18g starter (100% hydration)
- 31g milk
- 57g bread flour
- Mix and ferment at room temperature until ripe (mine is usually ready in 6-8 hours, but it depends on the ambient temperature and strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.
For the final dough:
- 284g bread/AP flour (I use half and half)
- 35g barley malt syrup
- 21g malted milk powder
- 53g egg (about 1 large)
- 100g milk
- 80g cream
- All of the levain
- 6g salt
- 52g unsalted butter, at cool room temperature
For the filling:
- 100g brown sugar
- 15g malted milk powder
- 1 Tbsp ground cinnamon
- 1 Tbsp arrowroot powder or cornstarch
- Pinch of salt
- One egg, whisked with a bit of water or milk
For the malted cream cheese frosting:
- 90g cream cheese, softened
- 60g butter, softened
- 20g malted milk powder
- 75g icing sugar
- Pinch of salt
- Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
- Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
- Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 8 hours, and up to 24).
- When ready to shape, mix together the filling ingredients and prepare the egg wash. Lightly grease a 8×8 square baking pan. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 14″, doing your best to maintain an even thickness.
- Brush the rectangle with an even coat of egg wash and sprinkle on the malted cinnamon-sugar mixture. Go all the way to the edges and gently press to adhere.
- Starting with the long edge closest to you, roll the dough up like a jelly roll, pinching to seal. Cut into 9 even pieces (~1.5 in. thick) using a sharp knife or dental floss (my preferred method). Transfer the rolls to the prepared pan, leaving space between each.
- Gently brush the rolls with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is very puffy and roughly doubled. This usually takes me ~8 hours, or overnight.
- About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. Bake the rolls for about 20 minutes, rotating about halfway between. When finished, the rolls should be golden brown and register 195-200F in the center.
- While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, and salt together on medium until smooth. Add the malted milk powder and about half the icing sugar and beat to combine. Add the remaining icing sugar and beat for 1-2 minutes until fluffy.
- Allow the rolls to cool for a few minutes on a wire rack before spreading with frosting. Serve warm.
This post is sponsored by Copper Chef. As always, all ideas and opinions expressed here are my own.
Happy September! It seems like summer disappeared in the blink of an eye, but honestly I’m always happy to see fall arrive — the changing colors and warm spices signal my favorite time of the year. Plus, the cooler temperatures make me even more excited than normal to bake fresh loaves of sourdough bread. There’s something so comforting about the warmth of the oven and the aroma of fresh bread on a crisp fall day!
This einkorn and rye sourdough loaf is a new favorite around these parts. If you’ve never tried einkorn flour, you’re in for a treat. It has a wonderful nutty/grassy aroma and gives dough a silky smooth feel. Einkorn is relatively low in gluten, which can make it challenging to incorporate in large percentages. Here I’ve kept it to 20% — enough to impart its unique flavor without making the dough too unruly.
Baking this loaf was easier than ever using my new Copper Chef Wonder Cooker. Many home bakers like to bake their hearth style loaves in preheated dutch ovens, which trap steam and retain heat similar to professional steam-injected ovens. Because I tend to shape my loaves as batards (ovals), I usually have to use a more complicated setup create steam in my home oven. The Wonder Cooker, though, can function as a dutch oven; and its oblong shape and 9-quart capacity easily fits my standard 1.5 – 2 pound batards — hooray!
Another of the Wonder Cooker’s winning features is the ability to configure it so that the shallow pan is on the bottom — I simply have to slide the prepared loaf onto the preheated pan rather than worry about dropping it into a deep (and blazing hot) pot. I definitely see myself baking a lot more loaves in the Wonder Cooker — it’s so easy, and the results are top notch.
I’m happy to announce that Copper Chef is graciously offering a free Wonder Cooker to one of my readers! I’ve enjoyed this versatile cookware not only for baking bread but also frying donuts; and I’m looking forward to testing out more of its 14 cooking functions in the very near future. Follow this link to enter the Wonder Cooker giveaway! Giveaway runs through September 18, 2018, and is open to residents of the lower 48 states.
Einkorn Rye Sourdough
Makes one large loaf
- 150g AP flour (37.5%)
- 130g bread flour (32.5%)
- 80g whole einkorn flour (30%)
- 40g whole rye flour (10%)
- 70g 100% hydration ripe sourdough starter (17.5%)
- 320g water, divided (80%)
- 9g sea salt (2.25%)
- Mix together the flours and water (reserve 50g for mixing later) and autolyse (rest) for 2-4 hours, covered with a tea towel.
- Add the mature starter and about half the reserved water and mix until the starter is incorporated. Rest for 20 minutes.
- Add the salt and pinch in. If the dough feels like it can handle it, add in the remaining reserved water and mix to combine. If you did a long autolyse, the dough should be decently strong at this point and you shouldn’t need to mix too much (maybe 1-2 minutes). If it feels weak, do a couple minutes of stretch and fold or slap and fold so the dough is moderately developed. It will continue to strengthen through bulk so it doesn’t need to be smooth at this point. Transfer the dough to a clean and lightly oiled container and cover with a clean tea towel.
- Bulk ferment in a warm place, folding every half hour for the first 1-2 hours and hourly after that. Bulk fermentation is done when the dough has increased by 30-50%, you can see fermentation bubbles along the bottom and sides of the container, and the edges are domed where the dough meets the container. For me, with the dough kept around 74-76F, this took about 4.75 hours.
- Transfer the dough to a lightly floured surface and gently preshape into a round. Let rest uncovered for 20-30 minutes.
Prepare your basket (or other proofing vessel) by lining with a lint-free linen/cotton tea towel or lightly dusting with rice flour. Lightly flour your work surface and the rested round. Flip your preshaped round and shape as desired (boule or batard). Transfer to the prepared proofing container and cover with plastic. Proof at room temperature for 30 minutes, then refrigerate for 12-14 hours (or overnight).
An hour before baking, preheat your oven to 500F (550 if it goes that high). You can bake this loaf in a Wonder Cooker (which you should preheat with the oven, covered with the shallow side down), or use your preferred method of steaming. While the oven is preheating, I also like to uncover my loaf (i.e. remove the plastic, but keep it refrigerated). This dries out the surface a little which I find makes scoring easier.
- When the oven is ready, invert your loaf onto a piece of parchment on a pizza peel. Score as desired, then transfer to the oven and immediately lower the temperature to 500F. If using a Wonder Cooker, carefully remove the preheated pan, remove the cover, and gently slide the scored loaf (still on the parchment) onto the shallow side of the pan. Place a few ice cubes around the edge of the pan (not touching the loaf — optional, but I think it provides an extra burst of steam) and immediately cover the loaf with the deep side of the pan and return to the oven.
- Bake with steam (or covered) at 500F for 20 minutes. After 20 minutes, lower the heat to 450F, remove the cover and bake for another 20 minutes at 450F or until your desired doneness, rotating a couple times for even baking. When finished, the crust should be nicely browned and the loaf should sound hollow when tapped on the bottom.
- Transfer to a wire rack and cool for at least an hour before cutting.