I made cinnamon rolls using a recipe from Ed Wood's World sourdough's from antiquity a couple weeks ago. It was good, but the buns not quite airy enough and a little too crunchy for my liking, so I made another attempt last night. I let them rise for 8hrs in the pan after being rolled and cut instead of the 1-2 Ed suggests. I also reduced the oven temp to 180 and cooked for 25minutes. Oh my - soft and squishy and light as air with just a little bite on top, great flavour, these are quite something - I had to have 3 to be sure they really were that good - oops!
edited second photo out
could you be persuaded to share the recipe?
Normally I'd be very wary with copyright but given ed has put this recipe online himself I guess its ok -
I guess as it is a standard recipe and not different from most it should be ok.
It's in cups which i hate, but there we go -
2 cups culture from first proof
1/2 cup milk (soya)
1 tsp vanilla extract
1 tsp salt
4 tbsp sugar
3 cups all purpose flour
2 tsp cinnamon
2 tbsp butter (dairy free spread)
1/2 cup raisins
Glaze 1
2 tbsp butter (dairy free spread)
Glaze 2
1 cup icing sugar
2tbsp hot soy milk
1/2 tsp vanilla extract
Mix culture, milk, vanilla, salt and 2 tbsp sugar and mix well
Add flour one cup at a time until too stiff to mix by hand then turn onto floured board and knead in remaining flour. Knead until satiny. Note- Ed says 3 cups however trust your instincts as i normally find 2.3-2.5 enough, this may be due to soy as liquid?
leave 10-15 minutes then roll into a rectangle 1/2in thick.
melt butter and brush on
mix cinnamon with remaining 2 tbsp sugar and sprinkle over along with raisins
Roll up along the long side of the rectangle, seal edge with a little remaining melted butter. Cup into approx 1 inch rolls and space evenly on baking sheet with about 1/2-3/4 inch gap on each side. Leave to rise overnight.
Preheat oven to 180 and cook for 20-25 minutes.
While still hot brush with melted butter (Glaze 1)
while warm make up Glaze 2 and drizzle over the top (and add cherries too if ya like)
these were good or not. I suggest you have 3 more and get back to us:-) Well done and happy baking
those first three rolls would barely establish a baseline upon which you could build a final opinion!
Thanks for the recipe!
Yeah, I mean 3 will let you try a corner, side, and middle, but how do you know if the other side came out the same? ;) You have to at least "try" them all.
You obviously need another taster to help you out. Oops, did I just get volunteered? :-)
within 24 hrs of coming out of the oven all 16 were gone! I made sure to do plenty of taste testing and can now confirm even yumminess throughout the batch. I highly recommend trying them. :)