Dough
- ripe 100% hydration starter 1 1/2 C Use saved discards from starter feeding, stirred down, no bubbles
- soy milk 2/3 cup
- sugar 2 tbsp
- vanilla extract 1 1/2 tsp
- vegan butter 1 tbsp
- salt 1 tsp
- AP flour 285 gr More as needed
Mix in stand mixer. It should be very sticky. Use up towards 100 gr more flour as needed. Aim for it to just come off the glass mixer bowl, but still be sticky. It should start looking smooth instead of rough.
Optional: knead on floured surface until it’s even and smooth.
- baking soda 1/2 tsp
Just mix in the baking soda.
Rest for 2-3 hrs to double in size.
Shaping
- brown sugar 1/3 C
- cinnamon 1 1/2 tsp High quality really makes this
- chopped walnuts 70 gr about 1/2 C
Note: experimenting with brown sugar. Probably could use less than 1/3 C.
- Roll out to 9" x 18"
- Brush with 2 Tbsp melted butter
- Cover edge to edge with filling
- Roll into a log
- Cut into 9 pieces and place into a greased pan (dutch oven works really well)
- Proof until doubled
Proofing can take over 2 hours. Can also proof in the refrigerator overnight. Prefer to make the dough in the afternoon and proof overnight in the fridge to bake in the morning.
Baking
These baking times work well for proofing overnight in a dutch oven and taking it out while the oven pre-heats.
- Pre-heat over to 350℉
- Bake covered 25 min
- Remove cover and bake another 15 min until the top is browned to your liking
Meanwhile make a glaze in a small sauce pan on low heat:
- powdered sugar 1/3 - 1/2 C
- any plant based milk 1 tbsp
- vanilla extract 1/4 tsp
