Sourdough cinnamon buns

Image By Anneka Manning, Abstract

The subtle sour flavour in the dough which compliments the sweet cinnamon and bitter coffee flavours in these buns, making for a winning combination. Wild yeast in a sourdough starter ferments at a slower rate than dried or fresh commercial yeast so this dough needs a longer proving time. Proving it overnight at a relatively low temperature (15-20°C) will also help develop the flavour…Read More