Sourdough Cinnamon Roll

PASTRY

Feb 8

Sourdough Croissant, Cream Cheese Frosting, Edible Flowers

Baker Nora Allen of Mel the Bakery | New York

INGREDIENTS:

Sweet Starter:
120 grams all-purpose flour
30 grams sourdough starter
14 grams sugar

Sourdough Croissant Dough:
104 grams whole wheat flour
104 grams all-purpose flour
630 grams pastry flour
30 grams Danko rye flour
45 grams pâte fermentée
156 grams heavy cream
110 grams melted butter
110 grams granulated sugar
25 grams salt
540 grams butter

Cinnamon Filling:
1.18 kilograms brown sugar
454 grams butter
108 grams ground cinnamon
1 tablespoon salt
2 teaspoons vnlla Extract Co. pure vanilla extract

Cream Cheese Frosting:
Juice of 1 lemon
2 grams vnlla Extract Co. pure vanilla extract
226 grams butter
452 grams cream cheese
1 kilogram powdered sugar
0.4 grams salt

To Assemble and Serve:
Edible flowers or candied citrus

METHOD:

For the Sweet Starter:
In the bowl of a stand mixer fitted with a hook attachment, combine all ingredients and 46 grams water. Mix 7 minutes. Transfer to a nonreactive container, cover loosely, and set aside 6 hours at room temperature, about 68°F. Dough should increase by about forty-percent in size.

For the Sourdough Croissant Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flours, heavy cream, melted butter, 250 grams Sweet Starter, and 335 grams water. Mix 2 minutes. Add sugar and salt. Continue mixing until dough comes together but is still loose, approximately 5 minutes. Divide dough into 1.9 kilogram blocks. Wrap each block tightly in greased plastic wrap. Let proof 4 hours at 78°F. Degas and transfer dough blocks to a sheet tray. Refrigerate 5 hours. When dough is fully proofed, laminate by hand with butter, executing two turns of double folds back-to-back. After the final turn, wrap and refrigerate dough overnight.

For the Cinnamon Filling:
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, cinnamon, and salt. Mix 5 minutes on medium-high speed, or until filling is light and fluffy. Fold in vanilla extract. Transfer to an airtight container and refrigerate.

For the Cream Cheese Frosting:
In a small bowl, combine lemon juice and vanilla. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream butter on high speed until smooth. Add cream cheese. Mix 4 minutes on medium speed until cream cheese is fully incorporated. Reduce speed to low and slowly add powdered sugar until combined. Increase speed to medium and mix additional 2 minutes. Fold in vanilla-lemon juice mixture and salt. Mix to combine. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 420°F. On a floured work surface, roll Sourdough Croissant Dough out into a 15-inch by 24-inch rectangle. Spread Filling onto Sourdough Croissant Dough in a light, even layer, making sure to leave 2 ½-inches of space along the top of the dough. Starting with the bottom right corner of the dough, tightly roll dough diagonally to form a log. Working in the same direction, lightly push the log to loosen the dough, leaving the 2 ½-inch “tails” exposed. Using a sharp, serrated knife and long sawing motions, cut the log into 1½-inch pieces. Twist the tail under the center of each roll. Transfer to a parchment-lined baking sheet and press firmly into the tray. Bake 5 minutes. Reduce oven to 375°F. Bake additional 5 minutes. Reduce oven heat to 350°F. Bake additional 6 minutes, or until croissants are golden brown. Remove rolls from oven and let cool. Once cooled, frost generously with Cream Cheese Frosting and garnish with edible flowers or candied citrus of your choice.

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