Lately I’ve been experimenting a lot with natural sourdough.
Sourdough is an old technique that consists in developing a dough that uses only the natural yeast found in the atmosphere instead of using commercial yeast. The result is easier to digest, it gives a very interesting flavour and it’s perfect for baking anything from bread to pizza or brioche.
Being a completely natural process it takes longer for the dough to rise, but I assure you it’s totally worth the wait !
There are many recipes on the web on how to make natural sourdough, I personally used the Italian method of the Simili sisters. Years ago my mum attended one of their workshops and came back with a bit of sourdough that had been given to her by them. Apparently, the dough was 40 years old (yes, it can last that long if you take good care of it !) and it was started by their grandfather !
Here’s my recipe for vegan sourdough cinnamon rolls. It’s one of the recipes I used to make when I was a kid with my Swedish grandma 🙂
To spice it up a bit more I’ve added some delicious Indian chai spices that I bought in Mysore this winter, hence the name “masala” !
I’ve also started to add a bit of aquafaba to some of my baking recipes, it gives the dough a fluffier texture which is exactly what we are looking for in this case !
170 gr soy milk or other plantbased milk
65 gr aquafaba
55 gr melted vegan butter (I use Vitacoco coconut margarine)
3 TS cane sugar
100 gr sourdough
380 gr all purpose flour
a pinch of salt
cinnamon, Indian chai spices
30 gr cane sugar
dry raisons (optional)
2 TS powdered sugar
4 TS cream cheese (I used Viola by Pangea Food)
1 cl water
Prepare the dough the night before baking. I used my Kitchenaid stand mixer with the hook tool but you can also do it by hand 🙂
Place the milk, butter, aquafaba and sugar in the bowl and start to mix. The add the soudough and mix to combine.
Add the flour and the salt and mix to form the dough.
You have to knead the dough for at least 15 minutes to develop the gluten until your dough is very smooth. If the dough is too sticky, add 1-2 spoonful of flour.
Once the dough has been thoroughly kneaded cover the bowl and let sit overnight in a warm place without draughts until it has at least doubled its volume.
The morning after flour a countertop and spread the dough to a square. Add the filling and carefully roll it into a tight roll.
Then cut it into 5 cm rolls that you will place in a plate lined with parchment paper. The rolls need to have a bit of space to develop.
Cover the plate and let it rest again for 1,5 – 2 hours in a warm place.
Cook them at 190° for about 35 minutes or until golden.
To make the glaze, simply whisk all the ingredients together and pour it on the rolls when they are still a bit warm.