Sourdough Einkorn Cinnamon Rolls

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2/3 cup All-purpose einkorn flour
  • 1/2 tsp Cardamom, ground
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Sea salt
  • 3/4 cup Sugarcane juice

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 8 tbsp Butter
  • 1 cup Milk

• Prepared

  • 2 tbsp Active sourdough starter

• Liquids

  • 1/3 cup Water

Found on gnowfglins.com

Description

Ingredients

• ⅓ cup water (80ml)
• 2 tablespoons active sourdough starter
• ⅔ cup all-purpose einkorn flour (80g) + 3½ cups all-purpose einkorn flour (440g) + more for dusting
• 1 cup warm milk (245g)
• ½ cup evaporated cane juice (100g)
• ½ teaspoon sea salt
• 4 tablespoons softened butter (55g)
• 1 egg, beaten
• 4 tablespoons softened butter
• 1 tablespoon ground cinnamon
• ⅓ cup evaporated cane juice
• ⅓ cup finely chopped pecans
• ½ teaspoon ground cardamom (optional)

Directions

• Whisk water and sourdough starter until frothy.
• Add ⅔ cup all-purpose einkorn flour.
• Mix with a spoon until combined.
• Leave covered at room temperature until bubbly and airy. This could take anywhere from 3 to 4 hours, to 6 to 7 hours. It depends on your kitchen temperature, starter activity, and type of starter (whole grain and rye ferment more quickly).
• Once fermented, add warm milk to the bowl of a standup mixer.
• Add starter dough.
• Whisk until combined.
• Add 3½ cups all-purpose einkorn flour. I use a medium sieve to sift it straight into the bowl.
• Add sugar and salt.
• Fit mixer with dough hook, and knead gently until everything is just combined. The dough will look dry and might be crumbly.
• Let rest for 20 to 30 minutes. During this time (called autolyse by bakers), the dough hydrates, becoming softer and more workable.
• Turn mixer on low speed.
• Add softened butter one piece at a time.
• Knead for about 10 minutes.
• Let the dough rest at room temperature for 2 to 3 hours.
• Transfer dough to refrigerator for 8 to 12 hours. This cold fermentation keeps the dough from getting sour. Einkorns simpler structure and high mineral content causes it to ferment more quickly than most other grains.
• Bring the dough to room temperature.
• Dust work surface generously with flour.
• Turn the dough onto surface, and knead it into a ball.
• Roll it out to make a rectangular shape. The size isnt that important -- you can stretch it later -- but I aim for about the size of 2 large cutting boards. The dough will want to spring back at first, but keep rolling and it will stretch nicely.
• To make the filling, combine all filling ingredients in a small bowl.
• Spread mixture on top of the dough.
• Fold dough in half.
• Cut dough longitudinally into 16 strips. I cut the dough in half, then each part in half again, and so on, until I get 16.
• Twist each strip and roll, tucking the ends underneath.
• Put rolls on a cookie sheet lined with parchment paper.
• Let rest again for 1 to 2 hours.
• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Brush the rolls with beaten egg.
• Bake for 15 minutes, or until golden.