When I made these, I made a couple of modifications. First, I used my starter right out of the fridge without feeding first. As expected, it took longer for the dough to double in size, about 10 to 11 hours. My feeling was that it would add more flavor than a freshly fed starter. The second mod was I used buttermilk instead of whole milk because that's what I had on hand. It added an interesting tang to the cinnamon roll that I really liked along with the cream cheese frosting that added a tang of its own. Also, I baked the rolls in a 14 inch by 9 inch baking dish. They expanded nicely to fill all the voids. It was a lot of work, but I'm really pleased with the outcome. Thank you for the recipe and the details instruction!
I made these this morning, they turn out really great, the overall process of making the enriched dough was a little complicated for me, but definitely fun. I only struggled with the fermentation, despite the fact my starter didn't rise to its peak, I decided to use it along with 1 gram of instant yeast to help with the proofing, but that didn't seem to help much, I made the dough in the evening and left it ferment overnight at 15°C for almost 11 hours and it rised almost nothing, therefore I decided to make a final 2 hour proof after forming the rolls. Luckily enough, I got a good oven spring. Thanks for the awesome recipe Sune!
Wow! That looks YUMMY! 🤤😋 oooh! Gotta make these. Yes, good things come to those who wait…. 😃 Winter time is best time to be baking… Nice shirt! I survived a lot of things in 2020 and 2021. Good things for 2022! 🙏
Cream cheese icing is the best on a cinnamon bun. Cream cheese, sugar and a good amount of lemon juice for tang. Can't get any better on a warm fresh out the oven cinnamon bun. I also like to swap out the sugar for honey in the dough mix.
I put all the dry ingredients in first and mix them together. Then, I put diced cool butter into the flour and squeeze it in- similar to making scones. Once I can't feel any butter (flour will be yellowish) I put the rest of the ingredients in, mixing by hand until no dry flour remains. I use the slap and fold technique instead of kneading.
Thanks Sune…I made brioche the other day with cranberries and roasted pecans…makes great toast. You are the master and now I am starting to experiment…I just not nearly as gracefully as you. 😜
Thank you for a GREAT recipe ❤. I had been looking for a 'sweet' enriched sourdough recipe to make a 'tsoureki'. Well, this dough recipe worked exceptionally well. I substituted half of the milk with fresh orange juice and added traditional tsoureki aromatic spices to the dough. I baked them on a Wednesday (subsequently wrapped well in plastic wrap and ziploc bagged) and sliced them on Sunday. They were so incredibly soft ❤. I will definately be making your recipe again to make cinnamon rolls.😊 Thank you ! ❤
Hey, looks amazing! I have two questions if I may. 1. Why not mix thr butter straight away with the dough instead of after the 30 min break? 2. How is it that your rolls have such an oven spring without a final proof after shaping? You havent used any baking powder along the way right? Cheers
I find it easier to mix the tangzhong into the rest of the liquid before adding the dry ingredients. It distributes the tangzhong and cools it down without having to wait. Looking forward to trying this recipe out
Yeah, I do the same. Why wait for it to cool when you can just help it out? Besides, if you're going to proof it at a warm temperature, the warming up of the liquids by adding the TangZhong will help, not hurt.
@@paulgerton2573 Good point. The Eggs are probably fine, they can tolerate 54C without affecting the protein structure. Unless you have a thermometer, I wouldn't add the starter before adding flour. The mass of room temp flour (depending on what your room temp is of course) should be plenty to take the temp down to a safe level.
Hi Sune! After thousands of hours (I really believe it was that much) spent watching different sourdough tutorials I keep coming back to yours. I like how precise and concise you introduce us to every recipe and experiment whitout needles talking and just right amount of geeky humor 👌 So, just wanted to compliment that... My question, though, is regarding this recipe. I made it twice already and its a hit! Just not with my three year old who doesn't like cinnamon (silly kid). Is it possible to use this dough to make him a bagle from oven or a roll muffin maybe? Did you use this dough for something else other than cinnamon rolls?
I haven't specifically used this dough for anything buy cinnamon rolls, but it's just an enriched dough and you can basically make what you want. If you make it into a bread, it's just a brioche (not very rich or anything though) :) You could also make a mix of butter and sugar (or even brown sugar) and put that instead of the cinnamon filling to get a different thing that he might like? :)
Yes! I did it today. Little butter and coconut suger instead of cinnamon mix and instead of rolled dough I cut it and made braids from it. He asked for more! It was a win. Thanks again for this amazing recipe!
uh, I wanted to see how you spread that thick buttery fill. I prefer the fill to be dry sugar, so it's caramelised when baked. The additional butter should be just a little, to help caramelisation. The dough has enough butter. It seeps from them when baked. Perfect dough preparation! Thanks! The warming of 100 g of water and flour at the start is interesting... I warm milk and water, eggs and honey, and autolyse the dough with it before adding butter. This technique seems better.
At 350 degrees under normal braking conditions they took an extra 10 minutes to even get slightly Brown no doubt because you had the fan on that means convection this would have been good information
In enriched doughs, bits of butter are usually added a little at a time specifically after everything else has been combined because once you introduce butter, it becomes much harder to get the gluten that we’re after. So I’d say definitely wait for Sune’s more educated answer, but my guess is no, it’s not the same. (And again a guess, but I do not think melted is the same, either.) I’ll be perfectly fine with someone telling me I’m wrong. 😏 edit: see foodgeek ‘s reply 😏
I know this may seem stupid but... How much strength do we need to put on the dough? If I apply too much, it sticks in the counter, but if I do it gently, the dough comes back...
These look delicious! I have an amateur question, do you stir down your starter after it's risen to peak before you weigh it out for use? Thank you for all your great videos and recipes! Do you have a spiced peppernut bun recipe with sourdough starter? Would love to see you make them if you do! 😊
The weight is the same if it's stirred down or not, but the volume can be wildly different 😊 Spiced peppernut bun? Sorry, nope, gonna have to look that up 🤣
As long as you really weigh it instead of using volumetric device, it won’t make a difference. The air will be pushed out latest when you knead the dough.
@@Foodgeek I might have asked this before, but might it be possible to develop a shortcut sourdough recipe using vinegar rather than a sourdough starter? Thanks.
I love these cinnamon rolls!! I have made them twice, have a 3rd batch in bulk fermentation right now. My question is: can these be baked in a 9x13 inch baking pan rather than on 2 baking sheets? My grandchildren prefer them that way. I don’t know if it’s the correct amount of dough, though. Could someone please assist me? Thank you very much.
Sune, can you make starters with nut or seed flours to make low carb sourdough breads? Or do you just have to make bread less often to regulate carb intake?
I've been trying to make low carb bread, and I've found it a little difficult to get a good rise from sourdough. I've been using VW Gluten along with non-wheat flours, since I'm not trying to make gluten-free or even low-gluten bread. But the VW Gluten has to be mixed into the rest of the low-carb ingredients quite well to even stand a chance. I don't even try to hand mix, because I don't want to be kneading for 15 minutes (or more!) just to get a good mix of the gluten throughout the dough. I use a bread machine, then finish the bread by hand after the kneading is done. I've also found that you need a bit more VW Gluten than you would think. My normal bread is made using King Arthur All-Purpose flour, which has about 11.7% protein and it works wonderfully, making a light, fluffy bread. When using VW Gluten with non-wheat flours, I need to calculate it to at least 15% protein or more. VW Gluten is itself about 76.67% protein. I've found that for some nut flours, like Almond flour and Coconut flour, there is such a thing as too much, and the bread will fail. I've also been using some amount of Lupin flour. Lupin is a legume, like soy and peanuts. Too much Lupin flour makes the loaf too dense and heavy, and not too great in flavor. But the right amount works pretty well. So, a little bit of Lupin, a little bit of Almond, a little bit of VW Gluten, and a little bit of Whole Wheat flour (slightly lower carb and higher protein than All-Purpose) is what I'm doing. I still haven't nailed it down yet, but I think I'm close. My last loaf had just a bit too much Almond flour, which makes the loaf not rise as well, and then also fall a bit while in the oven. But it still tasted good, albeit with about half the height of my "normal" loaf! As for the starter, the yeast and bacteria in the starter actually feed on the starches in the flour. That means, you not only don't need to convert the starter to seeds/nuts, but it probably wouldn't work well anyway. You need to have the food for the starter cultures to eat. So, a well fed and then fully risen starter will already be low-carb by the time it goes into your bread. However, as I said at the beginning of my comment, I've had trouble trying to get a decent rise from sourdough with low-carb flours. I've started using package yeast instead. I think you could still use sourdough and just add a little bit of yeast, and probably get decent rise, but I haven't tried that. I'm more inclined to just do one or the other, not both. If you don't need VERY low-carb bread, but just want to reduce the carb count a bit, you can mix your nut/seed flours with VW Gluten at a ratio of four parts nut/seed/other flours to one part VW Gluten, then mix that 50/50 with normal wheat flour (All-Purpose or Whole Wheat or Bread flour). That should bake a loaf with just a bit over 1/2 the carbs and you can even use sourdough and still get decent rise. If VW Gluten isn't something you want to use, there are other alternatives, like psyllium husk and flax seed, but I haven't tried those. There are also already keto (very low-carb) bread recipes online you could use, but they will usually have a very long list of somewhat expensive ingredients, and some of those are still going to make dense bread. So, you'd have to try some of them and see what works for you, I guess.
@@SuperDavidEF I honestly was told by my doctors that I can't do keto. I'm on a menu of 30 g carbs per meal and protein, vegetables and fats are higher, of course, so that might be the perfect compromise. Maybe 150 g almond flour, 150 g vital wheat gluten or the like, and 150 g all purpose flour or something like that. I'm not restricted enough to where I need those almond flour breads. They do kind of remind me of corn bread though
I'll give these a try! I also have a question though about kanelsnegle I tried at Lagkagehuset in Denmark -- those had a kind of a wienerbrød-ish flaky quality to them. What kind of dough would I want to use to pull that off? Thanks!
If you add the warm tang zhong to your cold milk can you procede to mix the dough immediately or will it still be too warm and you risk killing your yeast?
Do you think the texture would change much if I cut cold butter into the flour before mixing the wet ingredients? I don't think I have the patience to slowly knead butter into the dough.
It does make a difference. You usually want to work up the gluten before introducing butter (butter mostly retards further gluten formation). But Sune should have the last word, as I’m no authority. edit: see foodgeek ‘s reply 😏
Hi Sune!! I’m having doubts about raw egg in the glaze. Did I miss something? Did you really not cook it? My spouse can’t eat most raw dairy so a milk-based or cream cheese glaze won’t work. I’ve had good results substituting good quality Greek yogurt for sour cream, wondering if it could be used in a glaze… must think on this. Your recipe is a little like one my mom used, so I know what you mean about needing to feel the dough develop with hand kneading. But I do love my stand mixer…
I am using pasteurized egg white, so it's been heat treated to kill off any bacteria 😊 If you don't want to use egg, just use water instead. It just won't look as pretty 😊
@@Foodgeek ha with such an enriched dough final proof normally would be really long, so that almost doesn't count :) I always though fully proofing such buns makes them softer, maybe using tangzhong allows you to skip that?..
Sune, I've been trying to find out if the web like texture of my raw dough I let sit out overnight covered is a bad thing. Is it proof that my sourdough is active or is it a problem? Should I junk it?
Hi Sune or anyone watching! I am attempting Sune’s chiabatta. I have slop! I am sure I used accurate measures. It felt sloppy after adding the olive oil. I have used a mixer dough hook for 7 minutes and lift and fold a number of times but cannot sense any gluten development. Could it be my flour. I used Polish flour which has nothing added (no iron etc). It is protein 14%. There are bubbles forming and the texture is like cream. I began 8 hours ago. Can I rescue? Pam from UK
@@Foodgeek hi Sune. Had to leave my dough to fend for itself as I had to sleep before I had allowed the 25% rise and then fridged. Hence I was met with a soft , very difficult to handle dough! I managed to get some rather flat pieces of bread and although not chiabatta, they have lots of air bubbles and taste good. Sourdough is very forgiving 😉. By the way i have no idea why i am called stupid WiFi 😩. Thanks again Sune. Couldn’t load photos on to my Imac from my phone!
I've been using an old Paula Deen recipe for cinnamon rolls, which I've converted to use sourdough starter instead of yeast. They turn out amazing, but I've never thought of using TangZhong with them. I'll have to try your method and see if they truly are the best in the universe! They should at least be more moist. But the Paula Deen recipe is a bit more rich, with a LOT more butter for the filling!
I'll be completely honest with you. I haven't tried every cinnamon roll in the universe, but it's the best homemade ones I've tried. Everybody that got one agreed :) You can absolutely up the butter in this recipe too :)
Very sad that you lost the footage on spreading the butter-sugar mix and rolling the dough... Where would you recomend us to see those steps - because I'm struggling with how soft the mix should be, or how to roll tight such soft dough?
Since you lost some footage I wish you would make this recipe again only this time using a stand mixer, I would like to see how much easier it would be, especially when adding the butter
With a stand mixer, I predict a lot less "added" flour being used for kneading. The stand mixer does make adding butter a lot easier, with probably less waste, since it won't get smeared all over your hands and your countertop. Having said all that, I don't know if he needs to make this again, unless he was to make a bigger variation than just using the stand mixer.
I agree, it would make the whole process easier. Also, weighing the dough at the start of the bulk ferment would have told us how much flour had been added - useful if you plan to make these more than once!
I have a question. I new to sourdough, so I am ignorant but would it make the make the Cinnamon Rolls more fluffy is you incorporated part of the butter like this ruclips.net/video/5sue-66PgTE/видео.html how she layers it i think maybe 1/4 upto 1/2 of the butter. I do know that is would so I wanted to ask before trying? Thank you for the Recipe I cant wait to try is out.
I have more question that are not necessarily about sourdough with with recipe like if i was to in incorporated the butter like that would it need more butter becuase it is not uniform throughout the dough? Would that inrease the burn off? You do not need that answer all of my question. thank you once again for the recipe.
Laminated dough is commonly made at the baker shops in Denmark, we called our Danish Wienerbrød (Bread from Vienna) so you could do that for an awesome cinnamon roll.
Hello Sune, Thank you for another winning recipe! These look beyond amazing! 😋 One question: Being lactose intolerant, would it change anything if I was to use almond milk (or any other vegan one) instead of the milk you used?
@@Foodgeek Looking good, Sune. I kinda like the buzz look on you. If nothing else, it'll improve the aerodynamics of your sourdough bread process . . .
I think the only improvement I could suggest is a cream cheese frosting. It's less sweet and has flavor other than just sweet. The roll however Amazing!... wait to comment until the end sigh.
These look absolutely LUSH! the ovn temp you give would that be without fan assist and if your oven does have a fan would it be 20 degrees less to make up for it.
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
Buy the t-shirt: fdgk.net/buy-i-survived-toilet-paper-panic-tshirt :D
When I made these, I made a couple of modifications. First, I used my starter right out of the fridge without feeding first. As expected, it took longer for the dough to double in size, about 10 to 11 hours. My feeling was that it would add more flavor than a freshly fed starter.
The second mod was I used buttermilk instead of whole milk because that's what I had on hand. It added an interesting tang to the cinnamon roll that I really liked along with the cream cheese frosting that added a tang of its own.
Also, I baked the rolls in a 14 inch by 9 inch baking dish. They expanded nicely to fill all the voids.
It was a lot of work, but I'm really pleased with the outcome. Thank you for the recipe and the details instruction!
I made these this morning, they turn out really great, the overall process of making the enriched dough was a little complicated for me, but definitely fun. I only struggled with the fermentation, despite the fact my starter didn't rise to its peak, I decided to use it along with 1 gram of instant yeast to help with the proofing, but that didn't seem to help much, I made the dough in the evening and left it ferment overnight at 15°C for almost 11 hours and it rised almost nothing, therefore I decided to make a final 2 hour proof after forming the rolls. Luckily enough, I got a good oven spring.
Thanks for the awesome recipe Sune!
I love the way you give gram measurements for the eggs! So few recipes do that.
Your creativity knows no bounds! Thank you for another great idea.
Thank you! 😊
I’ve tried several recipes for sourdough cinnamon buns and you are correct, they are the best. Thank you.
Thank you
They look like the winners in the cinnamon rolls world. Thank you for sharing
Wow! That looks YUMMY! 🤤😋 oooh! Gotta make these.
Yes, good things come to those who wait…. 😃
Winter time is best time to be baking…
Nice shirt! I survived a lot of things in 2020 and 2021. Good things for 2022! 🙏
Thanks for this wonderful recipe. Just made it and it's the fluffiest rolls . .
You're welcome
The man speaks the truth- - Best cinnamon rolls in the universe - thanks Sune
At least among the ones I've tried.. which is not few 😂
Cream cheese icing is the best on a cinnamon bun. Cream cheese, sugar and a good amount of lemon juice for tang. Can't get any better on a warm fresh out the oven cinnamon bun. I also like to swap out the sugar for honey in the dough mix.
Thanks… now I’m salivating 🤪
I put all the dry ingredients in first and mix them together. Then, I put diced cool butter into the flour and squeeze it in- similar to making scones. Once I can't feel any butter (flour will be yellowish) I put the rest of the ingredients in, mixing by hand until no dry flour remains. I use the slap and fold technique instead of kneading.
Love these! I've got my starter on the counter. I'm just learning..so thank you
LOL! Nice t-shirt!!
Thanks Sune…I made brioche the other day with cranberries and roasted pecans…makes great toast. You are the master and now I am starting to experiment…I just not nearly as gracefully as you. 😜
I am writing while eating a cinnamon roll. Just wanted to say Thanks. everything in the recipe was accurate. they turned out just perfect...
Love the T-Shirt.
Thank you for a GREAT recipe ❤.
I had been looking for a 'sweet' enriched sourdough recipe to make a 'tsoureki'. Well, this dough recipe worked exceptionally well.
I substituted half of the milk with fresh orange juice and added traditional tsoureki aromatic spices to the dough.
I baked them on a Wednesday (subsequently wrapped well in plastic wrap and ziploc bagged) and sliced them on Sunday. They were so incredibly soft ❤.
I will definately be making your recipe again to make cinnamon rolls.😊
Thank you ! ❤
Thanks Sune! 😊🤙
Hey, looks amazing! I have two questions if I may. 1. Why not mix thr butter straight away with the dough instead of after the 30 min break? 2. How is it that your rolls have such an oven spring without a final proof after shaping? You havent used any baking powder along the way right? Cheers
I find it easier to mix the tangzhong into the rest of the liquid before adding the dry ingredients. It distributes the tangzhong and cools it down without having to wait. Looking forward to trying this recipe out
Yeah, I do the same. Why wait for it to cool when you can just help it out? Besides, if you're going to proof it at a warm temperature, the warming up of the liquids by adding the TangZhong will help, not hurt.
Just be careful you don’t want to cook the egg, or kill the starter.
@@paulgerton2573 Good point. The Eggs are probably fine, they can tolerate 54C without affecting the protein structure. Unless you have a thermometer, I wouldn't add the starter before adding flour. The mass of room temp flour (depending on what your room temp is of course) should be plenty to take the temp down to a safe level.
I am totally going to try this with cardamom! 🤩
Cool haircut, Sune
Thanks :)
Hi Sune! After thousands of hours (I really believe it was that much) spent watching different sourdough tutorials I keep coming back to yours. I like how precise and concise you introduce us to every recipe and experiment whitout needles talking and just right amount of geeky humor 👌 So, just wanted to compliment that... My question, though, is regarding this recipe. I made it twice already and its a hit! Just not with my three year old who doesn't like cinnamon (silly kid). Is it possible to use this dough to make him a bagle from oven or a roll muffin maybe? Did you use this dough for something else other than cinnamon rolls?
I haven't specifically used this dough for anything buy cinnamon rolls, but it's just an enriched dough and you can basically make what you want. If you make it into a bread, it's just a brioche (not very rich or anything though) :) You could also make a mix of butter and sugar (or even brown sugar) and put that instead of the cinnamon filling to get a different thing that he might like? :)
Yes! I did it today. Little butter and coconut suger instead of cinnamon mix and instead of rolled dough I cut it and made braids from it. He asked for more! It was a win. Thanks again for this amazing recipe!
Now I have to try making Tangzhong "lussekatter"... 😋
Great idea :)
saw Video 12:30 Started dough at 1:00am Will make for dessert Tomorrow Night with Coffee most likely share 1 amazing Recipe Thank You Sune
Your t-shirt 👍, now i have to watch the video
Love your T shirt .
Cinnamon Rolls so good they blow your hair off!
**woosh**
uh, I wanted to see how you spread that thick buttery fill. I prefer the fill to be dry sugar, so it's caramelised when baked. The additional butter should be just a little, to help caramelisation. The dough has enough butter. It seeps from them when baked. Perfect dough preparation! Thanks! The warming of 100 g of water and flour at the start is interesting... I warm milk and water, eggs and honey, and autolyse the dough with it before adding butter. This technique seems better.
Tang zhong method aka water roux ..a japanese and chinese method... can't wait to try your recipes! Thks!
You're killing me with all this delicious food! I will have to try these. But I have a question- Why the egg white in the glaze? I always use milk.
Looks delicious! Can I check that it's not 180 degrees fan oven setting for baking? Cannot wait to give the recipe a go!
I used fan, yes. 180C/350F 😊
At 350 degrees under normal braking conditions they took an extra 10 minutes to even get slightly Brown no doubt because you had the fan on that means convection this would have been good information
"but you can easily make it on a machine if feeling lazy... I don't judge" LOL FINE I'll knead it by hand!
😂
haha....that tshirt is great:)))
We can add room temperature melted butter to the initial mix instead of kneading in room temperature cubed butter, right?
In enriched doughs, bits of butter are usually added a little at a time specifically after everything else has been combined because once you introduce butter, it becomes much harder to get the gluten that we’re after. So I’d say definitely wait for Sune’s more educated answer, but my guess is no, it’s not the same. (And again a guess, but I do not think melted is the same, either.) I’ll be perfectly fine with someone telling me I’m wrong. 😏 edit: see foodgeek ‘s reply 😏
I did an experiment on this and honestly didn't see much difference, so I would say yes :)
Thank ya Sune 🤙
I know this may seem stupid but... How much strength do we need to put on the dough? If I apply too much, it sticks in the counter, but if I do it gently, the dough comes back...
Thanks for sharing! I wonder if using egg white in the filling can help it solidify while baking and not run out of the bun.
That is an interesting idea, but I love eating the caramelized stuff that's left after baking. Baker's prerogative, you know 😂
These look delicious! I have an amateur question, do you stir down your starter after it's risen to peak before you weigh it out for use? Thank you for all your great videos and recipes! Do you have a spiced peppernut bun recipe with sourdough starter? Would love to see you make them if you do! 😊
The weight is the same if it's stirred down or not, but the volume can be wildly different 😊
Spiced peppernut bun? Sorry, nope, gonna have to look that up 🤣
As long as you really weigh it instead of using volumetric device, it won’t make a difference. The air will be pushed out latest when you knead the dough.
@@Foodgeek I might have asked this before, but might it be possible to develop a shortcut sourdough recipe using vinegar rather than a sourdough starter? Thanks.
@@MrChristopherMolloy I never tried using vinegar, but I think you'd be better off adding some dried sourdough discard along with your yeast :)
@@FoodgeekThanks. There are some recipes out there which include vinegar, and I've experimented with vinegar in quick focaccia dough.
I love these cinnamon rolls!! I have made them twice, have a 3rd batch in bulk fermentation right now. My question is: can these be baked in a 9x13 inch baking pan rather than on 2 baking sheets? My grandchildren prefer them that way. I don’t know if it’s the correct amount of dough, though. Could someone please assist me? Thank you very much.
I’ve been called lazy all my life. Thanks for clarifying that these people weren’t being judgmental.
I call myself lazy all the time, sometimes it's just a statement of fact.
Sune, can you make starters with nut or seed flours to make low carb sourdough breads? Or do you just have to make bread less often to regulate carb intake?
I've been trying to make low carb bread, and I've found it a little difficult to get a good rise from sourdough. I've been using VW Gluten along with non-wheat flours, since I'm not trying to make gluten-free or even low-gluten bread. But the VW Gluten has to be mixed into the rest of the low-carb ingredients quite well to even stand a chance. I don't even try to hand mix, because I don't want to be kneading for 15 minutes (or more!) just to get a good mix of the gluten throughout the dough. I use a bread machine, then finish the bread by hand after the kneading is done. I've also found that you need a bit more VW Gluten than you would think. My normal bread is made using King Arthur All-Purpose flour, which has about 11.7% protein and it works wonderfully, making a light, fluffy bread. When using VW Gluten with non-wheat flours, I need to calculate it to at least 15% protein or more. VW Gluten is itself about 76.67% protein.
I've found that for some nut flours, like Almond flour and Coconut flour, there is such a thing as too much, and the bread will fail. I've also been using some amount of Lupin flour. Lupin is a legume, like soy and peanuts. Too much Lupin flour makes the loaf too dense and heavy, and not too great in flavor. But the right amount works pretty well. So, a little bit of Lupin, a little bit of Almond, a little bit of VW Gluten, and a little bit of Whole Wheat flour (slightly lower carb and higher protein than All-Purpose) is what I'm doing. I still haven't nailed it down yet, but I think I'm close. My last loaf had just a bit too much Almond flour, which makes the loaf not rise as well, and then also fall a bit while in the oven. But it still tasted good, albeit with about half the height of my "normal" loaf!
As for the starter, the yeast and bacteria in the starter actually feed on the starches in the flour. That means, you not only don't need to convert the starter to seeds/nuts, but it probably wouldn't work well anyway. You need to have the food for the starter cultures to eat. So, a well fed and then fully risen starter will already be low-carb by the time it goes into your bread. However, as I said at the beginning of my comment, I've had trouble trying to get a decent rise from sourdough with low-carb flours. I've started using package yeast instead. I think you could still use sourdough and just add a little bit of yeast, and probably get decent rise, but I haven't tried that. I'm more inclined to just do one or the other, not both.
If you don't need VERY low-carb bread, but just want to reduce the carb count a bit, you can mix your nut/seed flours with VW Gluten at a ratio of four parts nut/seed/other flours to one part VW Gluten, then mix that 50/50 with normal wheat flour (All-Purpose or Whole Wheat or Bread flour). That should bake a loaf with just a bit over 1/2 the carbs and you can even use sourdough and still get decent rise. If VW Gluten isn't something you want to use, there are other alternatives, like psyllium husk and flax seed, but I haven't tried those. There are also already keto (very low-carb) bread recipes online you could use, but they will usually have a very long list of somewhat expensive ingredients, and some of those are still going to make dense bread. So, you'd have to try some of them and see what works for you, I guess.
@@SuperDavidEF I honestly was told by my doctors that I can't do keto. I'm on a menu of 30 g carbs per meal and protein, vegetables and fats are higher, of course, so that might be the perfect compromise. Maybe 150 g almond flour, 150 g vital wheat gluten or the like, and 150 g all purpose flour or something like that. I'm not restricted enough to where I need those almond flour breads. They do kind of remind me of corn bread though
I'm pretty sure you can make a starter with anything that resembles a flour :)
@@Foodgeek Experiment Time?
Thanks for sharing this. Instead of leaving dough in the fridge, could you leave the ready to bake buns in the fridge?
Do you have a Lussekatte recipe?
No, but I should do that for next Christmas.Thanks :)
@@Foodgeek Can’t wait!
I'll give these a try! I also have a question though about kanelsnegle I tried at Lagkagehuset in Denmark -- those had a kind of a wienerbrød-ish flaky quality to them. What kind of dough would I want to use to pull that off? Thanks!
You'd need the same kind of dough, but laminate it with butter. Like a croissant :)
@@Foodgeek thanks!! I'll give this a go later.😊
If you add the warm tang zhong to your cold milk can you procede to mix the dough immediately or will it still be too warm and you risk killing your yeast?
You could, but I'd use a thermometer to check :) At or below 30C/86F you're on the safe side (probably a bit higher too) :)
Do you think the texture would change much if I cut cold butter into the flour before mixing the wet ingredients? I don't think I have the patience to slowly knead butter into the dough.
It does make a difference. You usually want to work up the gluten before introducing butter (butter mostly retards further gluten formation). But Sune should have the last word, as I’m no authority. edit: see foodgeek ‘s reply 😏
Melt the butter, mix it with the water and the mix it all together. Just make sure the water/butter mix isn't about 30C/86F (just to be sure) :)
@@Foodgeek I'll give this a try and let you know the results. Thanks!
Hi Sune!! I’m having doubts about raw egg in the glaze. Did I miss something? Did you really not cook it? My spouse can’t eat most raw dairy so a milk-based or cream cheese glaze won’t work. I’ve had good results substituting good quality Greek yogurt for sour cream, wondering if it could be used in a glaze… must think on this.
Your recipe is a little like one my mom used, so I know what you mean about needing to feel the dough develop with hand kneading. But I do love my stand mixer…
I am using pasteurized egg white, so it's been heat treated to kill off any bacteria 😊 If you don't want to use egg, just use water instead. It just won't look as pretty 😊
Looks good, curious why no final proof?
There's a short final proof while the oven is heating :)
@@Foodgeek ha with such an enriched dough final proof normally would be really long, so that almost doesn't count :) I always though fully proofing such buns makes them softer, maybe using tangzhong allows you to skip that?..
According to my experiments final proof is not needed 😊
@@Foodgeek that's nice, thank you!
I have my own fresh sourdough starter that I’m trying to use up, can I use it in this recipe instead of the microwave mixture? How much do I add?
Your funny you said “if you want to be lazy” then “I won't judge “ hahaha
hahah love your tshirt
Hey Sune what's your take on kamut flour? Is it any good? Have you ever tried it? If so what should be the % in my dough?
Darn! You lost some vital footage! Well, that means only one thing, Sune. You'll have to make them again!!! LOL
Sune, I've been trying to find out if the web like texture of my raw dough I let sit out overnight covered is a bad thing. Is it proof that my sourdough is active or is it a problem? Should I junk it?
I think I'd need to see a picture 😊
@@Foodgeek is it possible for me to send one over RUclips?
No, but you can go to my site and use the contact form 😊 foodgeek.dk/en/contact
@@Foodgeek never mind, Sune. I tried to bake it and apparently without knowing it, I accidentally used cake flour and I am going to have to junk it. 😥
I had lots and lots of bitterness and cinnamon leaking out of the rolls whilst baking. It’s sat in a sea of butter now. Any advice please?
The powdered sugar glaze IS traditional in my family.
Does anyone know a good way to warm up a cinnamon roll?
Hi Sune or anyone watching!
I am attempting Sune’s chiabatta. I have slop! I am sure I used accurate measures. It felt sloppy after adding the olive oil. I have used a mixer dough hook for 7 minutes and lift and fold a number of times but cannot sense any gluten development. Could it be my flour. I used Polish flour which has nothing added (no iron etc). It is protein 14%. There are bubbles forming and the texture is like cream. I began 8 hours ago. Can I rescue? Pam from UK
I'd mix in more flour. It sounds overhydrated.
@@Foodgeek hi Sune. Love your videos. Should I add 50 grams and more as I feel the change?
Yes, go little by little.
@@Foodgeek now have a wet dough with more substance but still sticky. I will update tomorrow. Thanks for your help tonight Sune
@@Foodgeek hi Sune. Had to leave my dough to fend for itself as I had to sleep before I had allowed the 25% rise and then fridged. Hence I was met with a soft , very difficult to handle dough! I managed to get some rather flat pieces of bread and although not chiabatta, they have lots of air bubbles and taste good. Sourdough is very forgiving 😉. By the way i have no idea why i am called stupid WiFi 😩. Thanks again Sune. Couldn’t load photos on to my Imac from my phone!
What is that glaze to bread ratio? You need like twice as much glaze
Great video, thanks for sharing. Question: Can we substitute the butter with anything else (healthier)?
You can, but my view on the subject is eat less of the good stuff. It'll satisfy you more :)
I've been using an old Paula Deen recipe for cinnamon rolls, which I've converted to use sourdough starter instead of yeast. They turn out amazing, but I've never thought of using TangZhong with them. I'll have to try your method and see if they truly are the best in the universe! They should at least be more moist. But the Paula Deen recipe is a bit more rich, with a LOT more butter for the filling!
I'll be completely honest with you. I haven't tried every cinnamon roll in the universe, but it's the best homemade ones I've tried. Everybody that got one agreed :)
You can absolutely up the butter in this recipe too :)
Very sad that you lost the footage on spreading the butter-sugar mix and rolling the dough...
Where would you recomend us to see those steps - because I'm struggling with how soft the mix should be, or how to roll tight such soft dough?
Since you lost some footage I wish you would make this recipe again only this time using a stand mixer, I would like to see how much easier it would be, especially when adding the butter
With a stand mixer, I predict a lot less "added" flour being used for kneading. The stand mixer does make adding butter a lot easier, with probably less waste, since it won't get smeared all over your hands and your countertop. Having said all that, I don't know if he needs to make this again, unless he was to make a bigger variation than just using the stand mixer.
@@SuperDavidEF I can imagine that this batch has already been devoured, so a similar size batch wouldn't be a waste of time.
I agree, it would make the whole process easier. Also, weighing the dough at the start of the bulk ferment would have told us how much flour had been added - useful if you plan to make these more than once!
I have a question. I new to sourdough, so I am ignorant but would it make the make the Cinnamon Rolls more fluffy is you incorporated part of the butter like this ruclips.net/video/5sue-66PgTE/видео.html how she layers it i think maybe 1/4 upto 1/2 of the butter. I do know that is would so I wanted to ask before trying? Thank you for the Recipe I cant wait to try is out.
I have more question that are not necessarily about sourdough with with recipe like if i was to in incorporated the butter like that would it need more butter becuase it is not uniform throughout the dough? Would that inrease the burn off? You do not need that answer all of my question. thank you once again for the recipe.
Laminated dough is commonly made at the baker shops in Denmark, we called our Danish Wienerbrød (Bread from Vienna) so you could do that for an awesome cinnamon roll.
I'd probably remove the butter from the dough and laminate it in instead :)
@@Foodgeek thank you
Cream cheese icing or powdered sugar and a bit of water is way safer then a raw egg white icing, even butter icing is better then raw egg icing.
Raw egg white is safe, at least in Denmark. I'm pretty sure I say to use pasteurized if you're worried :)
I like the shaved head look. You look like a Danish Mr. Clean.
Hello Sune, Thank you for another winning recipe! These look beyond amazing! 😋
One question: Being lactose intolerant, would it change anything if I was to use almond milk (or any other vegan one) instead of the milk you used?
I think it would work. I usually use soy milk as i’m badly lactose intolerant.
That would be fine, or you can you regular lactose free milk as well. They're all good :)
I thought I was watching breaking bad.
_I_ am the one who bakes!!
Are we not going to talk about the new look?
I know, the beard has gotten a bit long 😉
You didn't let the rolls rise between shaping and baking???
What did you to to Sune? Do we need to pay a Sourware ransom to somebody to get him back???
do you always proof that 86F?
Yes, mostly :)
Hi jeff
What happened to the hair?!
I buzzed it off 😊
@@Foodgeek hats are great in winter 🥶
@@Foodgeek Looking good, Sune. I kinda like the buzz look on you. If nothing else, it'll improve the aerodynamics of your sourdough bread process . . .
@@keithepstein2812 Over the last 2 years my hair has gotten thinner and thinner. I thought it was just time to embrace that and try and hide it :)
I think the only improvement I could suggest is a cream cheese frosting. It's less sweet and has flavor other than just sweet. The roll however Amazing!... wait to comment until the end sigh.
Sune 😳 what happend to your hair 😱❤️
It's been getting thinner over the last couple of years, and I wasn't gonna be the comb over guy :)
@@Foodgeek cannot tell on the videos…
@@Foodgeek no you u don’t look the type happy 3rd Advent and keep baking 🥰👍
❤
What?? No cardamom or nutmeg?
In a cinnamon bun? Not where I'm from. Cardamom, though :D
I make it without egg.
You shaved your head? Looks nice on you as well.
Yeah, it has gotten thinner and thinner over the last two years, and I wasn't gonna be the comb over guy :)
Oj! Hvor er kardemomme? 😞
Der skal da ikke kardemomme i kanel negle 😊
@@Foodgeek I Norge og Sverige bruker vi masse kardemomme! Men likevel: bra jobba, de ser kjempe bra ut 😋👍
@@gabrielladelfinadiblasio7398 Tak, man kan jo heldigvis komme kardemomme i hvis man vil. Jeg elsker en god kardemommesnurre 🤤🤤
These look absolutely LUSH! the ovn temp you give would that be without fan assist and if your oven does have a fan would it be 20 degrees less to make up for it.
it is a cin not to use cream cheese icing
What happened to your beautiful hair?!? I hope it went to a good cause!!
He won't but I will...
you nasty machine users...
Haha 😂 I don't mind using a machine, but you do have a much better feel for the dough when your hands are on it :)
You are now a BALD food geek🤣😂🤣😂
🤕
sorry but why not use a stand mixer , this makes no sence.
I think I explained it in the video, but I love to have a feel for the dough 😊
For me this recipe is overly complicated. Thumb down this time 👎
Did you test it? From my side no(m)pe, just made them and they are worth the effort