Cinnamon Sugar Croissant Sourdough with Vanilla Glaze
We knew we had to jump on the opportunity to add a whole stick of butter to our next sourdough loaf! While we are at it, let’s add a sweet twist with cinnamon and brown sugar, topped with a vanilla glaze. This cinnamon swirl croissant loaf makes the perfect addition to your breakfast table.
Cinnamon Sugar Croissant Sourdough with Vanilla Glaze
By: Elise Jesse
Prep Time: 25-30 hours, including rest time
Cook Time: 35 Minutes at 450 degrees (lid on), 10 Minutes at 425 degrees (lid off)
Servings: 10-12
Ingredients for the bread loaf:
400g water
225g active starter
600g all-purpose flour
18g salt
Inclusions:
1 stick of butter, unsalted
Cinnamon
brown sugar
Glaze (optional):
1 1/4 cup powdered sugar
1-2 tablespoons heavy whipping cream
1/2 tsp vanilla (I measure this ingredient with my heart)
Directions:
Mix together the active starter with water. When it’s well incorporated and bubbly, add your flour.
Cover the dough and allow the yeast to work for one hour before folding in salt.
Let the dough rest it will morph from a shaggy textured dough to a smooth, shiny dough (Time could vary depending on the temperature of your house; this could take up to 10 hours).
Once the dough is shiny, and you see bubbles at the bottom of the bowl, begin your first of four rounds of stretch and folds.
Do one pure stretch and fold of the dough, cover, and let it rest for 30 minutes.
Shred a stick of cold or frozen butter (I prefer frozen, as you want this dough to stay on the cooler side).
30-minutes later, combine half of your shredded butter into your dough, and perform 4 stretch-and-folds. Cover and let rest.
Repeat the process of step seven with the remaining butter.
Gently coil your dough four times instead of stretching and folding, cover, and let rest for 3-4 more hours. You’ll be ready to shape when the dough has risen at least 50% and it’s got a jiggle to it when you shake the bowl.
Get your banneton or bowl ready with a cloth you prefer, and flour the inside.
Lamination- pour your dough out onto a clean surface and stretch it into a rectangle shape.
Add cinnamon and brown sugar (measure with your heart) to the rectangle. (You’ll want to work quickly at this stage; the brown sugar makes this dough syrupy and difficult to handle after a few minutes.)
Fold one side into the middle and add the cinnamon and brown sugar to the top of the fold.
Repeat step 13 on the other side.
Roll the dough into a ball gently, aiming to keep the sugar inside and gently shape.
Put the dough inside the banneton with the top down, stitch as best you can, cover, and refrigerate overnight (roughly 12-15 hours).
Put your Dutch oven into the oven and preheat it to 450 degrees.
Once heated, pull your dough out of the fridge, remove the shower cap or plastic wrap, and place a piece of parchment paper on top, flipping the banneton. Remove the towel from the top and flour the surface.
Use your bread lame to score
Place the dough with parchment paper into the Dutch oven and put it into the oven with the top on, allowing it to cool for 35 minutes.
Once cooked for 35 -minutes, drop the temperature to 425 and take the lid off, baking another ten minutes until the internal temperature of your bread reaches 200-205.
Allow bread to cool on a wire rack and enjoy!
Glaze:
1. Combine the powdered sugar, heavy cream, and vanilla extract in a bowl and whisk until smooth.