Sourdough Cinnamon Rolls Recipe

Sourdough Cinnamon Rolls | The best and most moist cinnamon rolls

70% hydrationAmericanBaked GoodsBreakfastComfort FoodEnriched DoughHigh HydrationRecipesSourdoughWorld Food
6 minutes reading time

You want something special for breakfast tomorrow morning. I guess you could drive to the bakery and get something good. While that is okay, the stuff that you bake at home is usually much, much better, but what to make? This is my recipe for sourdough cinnamon rolls.

Cinnamon rolls are the stuff of legends. It’s ambrosia. Food of the Gods. When you walk past a bakery or even a 7eleven, and the smell of something freshly baked with cinnamon in it, you just start to instantly salivate. How many people do you know that don’t like a cinnamon bun? If you do, do you trust them?

The perfect companion for a wonderful homemade breakfast, is, in my very humble opinion these delicious crusty sourdough rolls. Together with the cinnamon rolls, this is the breakfast of champions.

Continue reading →

Cultured Butter Recipe – Super simple and wonderful butter

AmbrosiaButterComfort FoodRecipes
6 minutes reading time

If you are anything like me, you think that butter is amazing. There’s nothing that you can do to make it better, or is there? There is, and I am going to show you 3 different ways to make butter better. You do it by culturing the cream before you churn it to butter. This is my recipe for cultured butter.

Butter has been around for at least 9,000 years. It’s been speculated that it was discovered by accident. Some chilled milk was being shaken around on a horse going down a rugged trail. That’s at least what author Elaine Khosrova explains in her book Butter – a rich history.

No matter what the story is, butter is delicious. I am going to show you how to make it even more delicious.

Continue reading →

Jewish Sourdough Rye Recipe | The wonderful bread known from NYC

70% hydrationAmericanJewishRecipesSourdoughWorld Food
6 minutes reading time

Jewish Rye Bread is famous all over the world. Nowhere in the world does it have the same iconic status as in New York City. Every delicatessen and sandwich shop serves its delicious sandwiches on Jewish rye bread. While these loaves of bread are delicious, they often miss the mark regarding the depth of flavor you get from a long fermentation. I created my version of this iconic bread, using a sourdough starter as leavening, with a long cold fermentation to tease out all those delicious tastes hidden in the grains. This is my recipe for Jewish sourdough rye.

A cousin of the Jewish rye bread is the Swedish limpa, a sweeter type of bread. They do love their syrup in Sweden.

Continue reading →