No. 2 Recipe: Sourdough Cinnamon Buns
Still here in Italy…
A fresh batch of 20 cinnamon buns just came out of the oven. I’m doing a two-day brunch popup with my friend Chiara at her project Pan di Serpe in Tuscany, and I have a few minutes between bakes to send along this beloved recipe.
A few notes before getting started:
Always read a recipe completely before beginning — especially one that is time-dependent like this one!
You will need an active sourdough starter to build the sweet stiff starter needed to make this dough. I use a 100% hydration starter for this, and I make sure it is fed nicely a few times prior to making the stiff, over the course of a couple days.
You will need at least two days for the recipe itself (LOL, I’m sorry). It’s a commitment, this one. But thankfully most of that time is dormant.
If you do not have a mixer that is fine. You can hand mix. I’ve done this many times and the dough turns out beautifully.
This recipe includes making a roux aka tangzhong, so you will need use of a stovetop.