- 250 grams warm water
- 200 grams sourdough starter, active and bubbly
- 100 grams organic cane sugar
- 2 organic eggs, room temperature
- 1/2 cup unsalted butter, room temperature
- 10 grams sea salt
- 1 teaspoon vanilla extract
- 650 grams organic bread flour
- 1 cup brown sugar (for the filling)
- 4 tablespoons butter, room temperature (for the filling)
- 1 tablespoon cinnamon (for the filling)
- 1 cup powdered sugar (for icing)
- 1 teaspoon to 1 tablespoon whole milk (for icing)
- purple, gold and green sprinkles and/or other toppings
- note that there is sugar in this dough. It will rise and ferment faster than sourdough bread, keep an eye on your dough and adjust rise times accordingly depending on temperature.
- In a small mixing bowl, combine the warm water and sourdough starter, and in a separate bowl, Sift together the flour and salt.
- In large mixing bowl, using a hand mixer cream together the butter, vanilla, and sugar until light and fluffy.
- Add the eggs, and blend them in well.
- Add in the warm water and sourdough starter mixture and blend well until the mixture looks smooth like pancake batter.
- Scrape down the mixture and add in the flour and salt. Knead until a rough dough ball forms.
- Allow the dough to rest for one hour. Then stretch and fold it, making it a smooth dough ball.
- Allow the dough to rise at room temperature (about 78° F) covered for about 2 hours. The dough should almost double in size. If it’s colder in your home, this part may take longer.
- OPTIONAL: if you want to ferment the dough longer, after the 2 hours you can refrigerate it overnight, then move on to the next step. (note: the filling will stay inside cold dough better, so refrigerating is beneficial)
- Prepare the cinnamon filling by mixing together the butter sugar and cinnamon with a hand mixer.
- Line a large baking pan with parchment paper. Sprinkle the parchment paper with flour.
- After the rise time, sprinkle some flour over the dough, remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle you want the dough to still have some fluff to it. The rectangle should be about 15×10 inches.
- Evenly spread the filling over the dough.
- Roll up the dough tightly along the longer side of the rectangle into a long log shape. Transfer the dough to the parchment paper-lined baking pan.
- Attach the ends of the dough to form the dough into a large circle/oval.
- Let the shaped dough rise for 1 to 2 hours (depending on how warm it is) it should puff up nicely. If any filling leaks out, baste the cake with it.
- Preheat the oven to 375° F, and bake for 40 minutes until the cake is golden brown. Some filling may bubble out of the dough, that is normal. About halfway through, I like to use a silicone brush to baste the cake with any filling that has leaked out.
- Allow the cake to cool for about 2 to 3 hours. It should be cool to the touch before icing it.
- Mix the icing together by combining the powdered sugar and milk. Starting with one teaspoon, add a tiny bit of milk at a time until the icing is a good thickness but spreadable.
- Spread or drizzle the icing over the top of the cake. While the icing is still wet, add the sprinkles.
