Sourdough Discard Cinnamon Sugar Twists Recipe

Introduction

Sourdough Discard Cinnamon Sugar Twists are a delightful way to use your sourdough discard, transforming it into soft, sweet, and buttery treats. These twists are perfect for breakfast or a cozy snack with a cup of coffee.

Ingredients

• 1 cup (240g) sourdough discard (unfed starter)
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp instant yeast
• 1/4 cup milk (warm)
• 1/4 cup unsalted butter (softened)
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup melted butter (for brushing)
• 1/2 cup sugar + 2 tsp cinnamon (for coating)

Instructions

1. Step 1: In a large bowl, mix sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla extract until combined.
2. Step 2: Add flour and salt to the wet ingredients. Mix until a dough forms, then knead in the softened butter.
3. Step 3: Knead the dough on a clean surface for about 8 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours until doubled in size.
5. Step 5: Roll the dough into a large rectangle approximately 1/4 inch thick on a lightly floured surface.
6. Step 6: Brush the surface of the dough with melted butter, then sprinkle generously with the cinnamon sugar mix.
7. Step 7: Fold the dough in half lengthwise, then cut it into strips about 1 inch wide.
8. Step 8: Twist each strip several times and place them on a parchment-lined baking tray.
9. Step 9: Cover the twists loosely and let them rise for another 30 to 45 minutes.
10. Step 10: Preheat the oven to 375°F (190°C). Bake the twists for 15 to 18 minutes until golden brown.
11. Step 11: Remove from the oven, brush with more melted butter, and toss in additional cinnamon sugar for extra flavor.

Tips & Variations

• For a richer flavor, substitute half of the all-purpose flour with bread flour.
• You can swap vanilla extract for almond extract for a different twist on flavor.
• If you prefer, add chopped nuts or raisins to the cinnamon sugar coating for extra texture.
• Use a stand mixer with a dough hook for easier kneading if you have one available.

Storage

Store the twists in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat in a warm oven or microwave briefly before serving to enjoy them soft and buttery again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these twists without yeast?

Yeast is essential for the dough to rise and achieve the light, fluffy texture. Omitting it will result in a dense product, so it’s not recommended.

What can I do if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with an equal amount of fresh sourdough starter that has been fed. Alternatively, this recipe can work with a similar amount of all-purpose flour and water mixture plus a bit more yeast, but the flavor will differ.

Sourdough Discard Cinnamon Sugar Twists Recipe

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4.4 from 119 reviews

Delight in these irresistible Sourdough Discard Cinnamon Sugar Twists, a perfect way to use your sourdough discard. Soft, buttery twists coated in warm cinnamon sugar offer a deliciously sweet and tender treat, ideal for breakfast or snacks.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 twists 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup (240g) sourdough discard (unfed starter)
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp instant yeast
• 1/4 cup milk (warm)
• 1/4 cup unsalted butter (softened)
• 1 egg
• 1 tsp vanilla extract

For Brushing and Coating

• 1/2 cup melted butter (for brushing)
• 1/2 cup sugar + 2 tsp cinnamon (for coating)

Instructions

1. Mix Wet Ingredients: In a large bowl, combine the sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla extract thoroughly until well mixed.
2. Add Dry Ingredients and Form Dough: Add the all-purpose flour and salt to the wet mixture. Stir until a rough dough forms. Then knead in the softened unsalted butter until incorporated.
3. Knead Dough: Knead the dough on a lightly floured surface or in the bowl for about 8 minutes until it becomes smooth and elastic, indicating gluten development.
4. First Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
5. Shape Dough: Roll the risen dough into a large rectangle approximately 1/4 inch thick.
6. Butter and Cinnamon Sugar: Brush the dough generously with the melted butter, then sprinkle evenly with the cinnamon sugar mixture.
7. Fold and Cut: Fold the dough in half lengthwise over the cinnamon sugar coating, then cut into strips of desired width.
8. Twist Strips: Take each strip and twist it several times to create the characteristic spiral twist shape. Place them on a parchment-lined baking tray.
9. Second Rise: Cover the twisted strips and let them rise again for 30 to 45 minutes until puffed up.
10. Bake: Preheat your oven to 375°F (190°C). Bake the twists for 15 to 18 minutes until they turn golden brown.
11. Finish with Butter and Coating: Immediately after baking, brush the twists with more melted butter and toss them in additional cinnamon sugar to coat and enhance flavor and shine.

Notes

• Use room temperature ingredients to improve yeast activity.
• If you don’t have a warm spot, proof the dough in a slightly warm oven (turned off) or using a dough rising box.
• For a dairy-free version, substitute butter with margarine or coconut oil and use a plant-based milk.
• Store leftovers in an airtight container at room temperature for up to 2 days; reheat before serving.
• To freeze, wrap cooled twists tightly and freeze for up to 1 month. Thaw and reheat before enjoying.

Keywords: sourdough discard, cinnamon sugar twists, sourdough recipes, baked twists, sweet bread, breakfast pastry, cinnamon sugar bread