Becky Zavada says, “I made a sourdough nutella star using Lisa Rayner’s sweet dough from her book “Wild bread“. I really love that book. I also made crackers and batter bread from that book and they both turned out great.” Purchase a Kindle or paper copy of Wild Bread at the link.
My book, “Wild Bread: Handbaked sourdough artisan breads in your own kitchen” is now available on Kindle. Amazon is supposed to link the Kindle edition to the paper edition within the next 48 hours. You can buy the spiral-bound paper version here.
For Christmas, my mother made Hungarian pastry-like cookies called kiffles or kiflis (pronounced “KEE-flees”). She stuffed them with two traditional fillings: apricot jam and sweetened ground walnuts. The plate is Hungarian, too, purchased during one of our family trips to Hungary.
The original kiffles are made with yeast dough. Newer recipes are made with baker’s yeast, baking powder or no riser at all, like pie dough. It’s easy to convert baker’s yeast versions to sourdough. I explain how to convert baker’s yeast recipes to sourdough versions in Wild Bread: Handbaked sourdough artisan breads in your own kitchen.
To make kiffles, you roll out a paper-thin triangle of dough, place a dollop of filling on it, roll it up and bake it. Sometimes the cooled cookies are rolled in powdered sugar. Other traditional fillings include ground poppy seeds and lekvar (prune) jam/butter.
The pastry originated with the Ottoman Turks when Hungary was part of the Ottoman Empire. There are many Turkish desserts with similar nut and fruit fillings.
I made a super simple variation of sourdough cinnamon rolls yesterday. I was multitasking and wanted a pastry that didn’t require a lot of time to make, so I made a large turnover / calzone / empanada. I had actually made the plain artisan dough a couple of days ago, but then something came up and I couldn’t bake it, so I put the dough in the refrigerator.
Sourdough will keep just fine in the refrigerator for several days. When I took it out and let it warm up to room temperature on the kitchen counter, it became bubbly and active. I lightly kneaded it with as little additional flour as possible. After a short bench rest to relax the gluten, I rolled out the dough into an oval. On one side I spread softened vegan butter (Earth Balance), then sprinkled on unbleached sugar (evaporated cane juice), cinnamon, and pecan pieces. I moved the dough to a baking sheet and flipped the plain dough half over the top. I used a fork to close the edges and poke holes in the dough.
The turnover was barely cooled down when we started eating it. Delicious. More like really good cinnamon toast than gooey sweet rolls because of the higher bread-to-filling ratio, with a texture somewhere in between the two.
Sweet doughs contain sweetener and fat. They have a softer crumb than artisan breads and often include fillings and toppings. And yes, you can make excellent sweet doughs with sourdough starter whole wheat or other whole grains.
ANY bread can be made with a sourdough starter instead of commercial yeast. Sourdough loaf bread is one of the easiest breads to make. You can use plain flour/water/starter (artisan dough) or sweet dough containing sugar and fat. You can flavor loaf breads in multiple ways. You can bake your dough in a loaf pan of any shape, like the super long loaf bread pictured above. You can even bake sourdough batter in a loaf pan to make no-knead sliced bread!
I made some extra artisan dough when I was baking some bread. It is easy to make exactly the volume of active sourdough starter that you want to use by adjusting how much flour and water you use to feed the starter. I brushed the rolled out dough with melted vegan butter (Earth Balance) and then sprinkled it with evaporated cane juice (unbleached sugar) and cinnamon from my natural foods buying club.