Sourdough Circus Animal Rolls

on

Sourdough Circus Animal Rolls






Dough

  • 180gBubbly active starter
  • 12g salt, about teaspoons
  • 440g warm whole milk, about 1 3/4 cup
  • 113g unsalted butter, melted, about 1/2 cup
  • 115g granulated sugar, about 1/2 cup
  • 2 large eggs, about 100 grams total
  • 950gbread flour, about 6-7 cups
  • Circus Animal Cookies

Filling

  • 113g salt

  • 175g vanilla sugar

  • Large pinch salt

     
    Vanilla Sugar
    • 175g sugar
    • 9g vanilla paste

Frosting

  • 113g unsalted butter, softened, 1/2 cup
  • 55g cream cheese, softened, 1/4 cup
  • 250 grams powdered sugar, about 2 cups
  • 30g heavy cream, about 2 Tablespoons
  • 5g vanilla extract, about 1 teaspoon
  • 2g maple extract, about 1/2 teaspoon
  • pinch of salt to taste
  • Circus Animal cookies (crushed)

Mix the Dough:

  1. Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. In a bowl, add started and warmed milk and melted butter.

  2. Add the sugar, eggs, salt and bread flour. Mix thoroughly. The dough should be tacky, not overly sticky and should all cling to one side of the bowl. Knead for a total of 5-7 minutes until the dough is smooth.

Bulk Fermentation: 

  1. Put the dough in bowl and cover.  Set the dough in a warm, 78-80ºF place for 4-8 hours. At the end of BF the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.

  2. At this point you can  move on to next step or refrigerate the dough overnight, shaping and proofing the rolls the following morning if desired.

Mix up the Filling: 

  1. In a bowl add sugar, vanilla paste and salt and mix.


    Laminate:

  1. Crush up a cup of circus cookies (not to small just broken up)

  2. On a clean work surface stretch out dough.
  3. Layer fillings: Distribute your inclusions evenly across the flat sheet of dough.
  4. Roll or fold: Fold the sides of the dough inward like a letter or roll it tightly into a log, trapping the layers inside.
Shaping:

  1. Line a half sheet pan (18 by 13 inches) with silicone mat or parchment paper.

  2. Roll the dough out into an approximate 18 by 12 rectangle.
  3. Spread the filling all over the dough, making sure to cover up to the edges of the dough. 
  4. With a sharp knife or pizza cutter, cut long vertical strips about 2.5-3 inches wide.
  5. Roll each strip tightly.
  6. Place the rolls on the lined pan. Rolls should fit snuggly together on the pan.

Proofing: 

  1. Cover the pan and let rise in an 80ºF place until puffed up, doubled in size and feel light and airy, about 2-4 hours. Do not bake these rolls if they have not risen

  2. . At this point the rolls can be baked right away OR for morning rolls, cover them and stick in the refrigerator overnight to be baked straight from the fridge the next morning.

Baking: 


  1. Pre-heat the oven to 350º F. Bake for about 22-25 minutes until the center of the cinnamon rolls is 190-195ºF and they are baked all the way through.

Note: For extra decadant sourdough cinnamon rolls drizzle about 1 tablespoon of heavy cream over each cinnamon roll before baking for an extra soft, gooey texture.

Cream Cheese Frosting: 

  1. Use a hand mixer to whip together softened butter and cream cheese. 

  2. Add the powdered sugar, heavy whipping cream, vanilla extract, maple extract and salt.

  3. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. 

  4. Store in the fridge until rolls have cooled but still warm

  5. Crush up 1 cup of circus cookies

  6. sprinkle on top of icing

  7. Spread frosting on each roll

  8. Enjoy!





Comments

Post a Comment