Sourdough Discard Cinnamon Sugar Twists Recipe
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.
- 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
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
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla extract thoroughly until well mixed.
- 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.
- 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.
- 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.
- Shape Dough: Roll the risen dough into a large rectangle approximately 1/4 inch thick.
- Butter and Cinnamon Sugar: Brush the dough generously with the melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Fold and Cut: Fold the dough in half lengthwise over the cinnamon sugar coating, then cut into strips of desired width.
- 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.
- Second Rise: Cover the twisted strips and let them rise again for 30 to 45 minutes until puffed up.
- Bake: Preheat your oven to 375°F (190°C). Bake the twists for 15 to 18 minutes until they turn golden brown.
- 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
