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π Holiday bakes (cookies, rolls, and more!)
Published about 2 months agoΒ β’Β 2 min read
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Holiday bakes (cookies, rolls, and more!)
The countdown to the end of the year is on, but before we get there, we still have plenty of opportunity to work in some sweets π
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This year, I'm switching from my tried-and-true sourdough cinnamon rolls to cardamom rolls for Christmas morning. Not because the cinnamon rolls are lackingβthey're always a crowd-pleaserβbut just to change things up a bit. And these are certainly still similar enough to adhere to tradition.
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But there's also a whole host of other options I'm eager to work in next week, too. Cookies, brownies, muffins, and babka (always a good choice).
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And while you're eating your delicious rolls (cinnamon or cardamom!), be sure to take one last peak at my 2024 baker's gift guide if you're still looking for that last-minute gift.
With these rolls, I incorporate a yudane (flour scald) and infuse the dough with aromatic cardamom; these rolls achieve a remarkable texture and depth of flavor while keeping the butter, eggs, and sugar modest.
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A final brush of cardamom simple syrup brings brightness and subtle sweetness, proving that sometimes less really is more in sourdough baking.
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You'll love the incredibly tender texture and pop of flavor from the cardamom!
Few things rival the comfort of freshly baked cinnamon rolls on a winter morning. The interwoven layers of naturally fermented dough and aromatic cinnamon sugar create something specialβeach bite offering tenderness and gooey indulgence.
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Finished with a classic sugar glaze that slowly melts into every crevice, these rolls transform even the coldest morning into something worth savoring.
Rich, fudgy, and yet not too sweetβbut with plenty of a chocolatey punch, these will satisfy any chocolate craving. I love adding walnuts or pecans, too!
What's more classic than a scone for breakfast or brunch? These discard scones come together with little effort, and they'll be rewarding you all day because I guarantee you won't eat just one π
Through my baking experiments, I've found that sourdough discard brings remarkable depth to these quick weekend muffins. Using either fresh or stored discard, they strike a perfect balance between sweet treat and naturally fermented complexity.
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If you don't have fresh blueberries on hand, frozen work well, too!
What happens if I add my levain at the start of the autolyse? Is this okay?
If you add the levain to the autolyse, which is fine, know that fermentation begins once you add it in. For recipes that do not call for this, you may risk overproofing if following the rest of the recipe since it doesn't account for this extra fermentation time.
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For instance, if the recipe calls for a 30-minute autolyse and you add the levain at the start, you'll likely have to reduce bulk fermentation by 30-minutes to compensate.
π 2 Ways I Can Help You Today
If you're looking to bake bread only on the weekends, check out my weekend baking schedule to keep your starter in low-maintenance mode during the week. β
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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