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Home Sirloin With Oysters

Raisin Syrup Sourdough Swirls Recipe

Ingredients

How to make it

  • Combine pre-ferment ingredients until well-hydrated. Cover and let stand at room temperature 4 hours.
  • For the dough, whisk together the flours, salt, and skim milk powder in a small bowl.
  • In a separate large bowl (or stand mixer basin), mix the pre-ferment, oil, syrup, yeast and water well. Let stand 5 - 10 minutes.
  • Slowly mix in dry ingredients until everything is incorporated into a soft, smooth dough.
  • Place into an oiled bowl, cover and allow to rise in a warm place for 2 hours, until almost doubled.
  • Gently deflate dough, folding it over itself 4-5 times and pressing out the air.
  • Separate the dough into 8 portions (mine were approx 3.5oz each) and form each into a rough ball.
  • ---Shaping---
  • Working with one ball at a time, shape the portion into a long rope.
  • Roll the rope out into a flat oblong using a rolling pin.
  • Drizzle a ribbon of golden syrup down the centre of the oblong, then dust with pumpkin pie spice and dot evenly with raisins.
  • Fold the "short" ends of the dough over the edge of the filling and press the edges (on the "long" sides) to seal.
  • Next, fold one "long" edge over the filling, then cover with the other "long" edge (like a letter-fold). Pinch seam to seal.
  • Roll up into a swirl shape with the seam facing inwards. Pinch the end to seal. You should have a tight scroll shaped bun when finished, without any leaking filling.
  • Place the shaped buns onto two lined baking sheets, cover and allow to rise one hour.
  • ---Baking---
  • Preheat oven to 425F.
  • Place the risen buns in the oven and immediately decrease the temperature to 400F.
  • Bake for 25 minutes, until golden and hollow-sounding when tapped on the bottom.
Rope   Close
Flattened   Close
Filling   Close
Short end folded   Close
Wrapped   Close
Ready to bake!   Close

People Who Like This Dish 3
Reviews & Comments 3

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    " It was excellent "
    zoetheunicorn ate it and said...
    ok so i just make these the other night, REALLY GOOD. I made them in the evening and covered them with plastic and put them in the fridge overnight then baked them in the morning. Worked a treat. Also, i didnt really follow your shaping instructions cause i was tirrreeeddd so i just rolled out flat strips of dough sprinkled on the filling and rilled up like a snail. Again, VERY GOOD.
    im jealous of the amount of baking you do.
    five forks.
    Was this review helpful? Yes Flag
    " It was excellent "
    zoetheunicorn ate it and said...
    heck yes! Ive been wanting to try out a 'healthier' take on cinnamon rolls for myself, might model it on your recipe. The sourdough starter is a great idea, ive got one happening at the moment.
    Was this review helpful? Yes Flag
  • jo_jo_ba 15 years ago
    Amount Per Serving
    Calories: 215.3
    Total Fat: 1.9 g
    Cholesterol: 0.2 mg
    Sodium: 51.4 mg
    Total Carbs: 44.4 g
    Dietary Fiber: 4.9 g
    Protein: 7.5 g
    Was this review helpful? Yes Flag

The Cook

jo_jo_ba Oshawa, CA

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