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Sourdough Cinnamon Star, THM XO

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 18 minutes
Fermenting time 16 hours
Servings 31
Author Glenda Groff

Ingredients

  • 1 cup active sourdough starter
  • 3/4 cup water
  • 1 egg
  • 1/4 cup butter melted
  • 1/3 cup Greek Yogurt
  • 2 tablespoons honey
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon vital wheat gluten
  • 2 3/4 cups White Whole Wheat Flour
  • 1 teaspoons salt
  • 1/2 tablespoon Saf Instant Yeast —this helps them taste like the “normal” ones and aids in the rise when baking
  • sprouted flour for rolling out dough
  • Cinnamon Filling:
  • 3/4 cup softened butter
  • 1 cup Brown Sugar Sweetener or 1 1/2 cups Brown Swerve Sweetener
  • 3 tablespoons cinnamon

Instructions

  1. Mixing the dough: Mix sourdough starter, water, eggs, butter, Greek Yogurt, and honey together in a Kitchen Aid Mixer bowl. Add vital wheat gluten, and vanilla. Mix well. Add 2 cups White Whole Wheat Flour. Mix. Add remaining flour in 1 tablespoon increments mixing until you have a soft dough. Let rest 20 minutes. Add salt and Saf Instant Yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate overnight**.

  2. Shaping the star: Mix the cinnamon, butter and Brown Sugar Sweetener together until smooth. Set aside. Remove the dough from fridge. Divide it into two pieces.  Cut each piece into four pieces. Place a sheet of parchment paper on a baking sheet. Spray the paper lightly with Pam Spray. Dust your counter top lightly with flour. Take one piece of dough and roll it out thinly into a 12-inch circle. Place it on the parchment paper. Spread a layer of the cinnamon mixture over it. Roll another dough ball out into a thin circle. Place it on top of the cinnamon mixture. Stretching to fit as needed. Repeat with the cinnamon mixture. Repeat instructions until you have 4 layers of dough with three layers of cinnamon butter in between. Mark a small circle on the center of the dough. Cut the dough into 4 sections all the way to the circle edge. Cut each section in 4 pieces for a total of 16 sections. Take 2 sections and twist toward each other 3 times and pinch the ends in a point to seal. Repeat unit you have 8 twists. Repeat with reaming 4 piece sof dough to make the second star. Allow the stars to rise for 1 hour or until puffy.

  3. Baking: Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Dust with Swerve Confectionery Sweetener. 2 stars 32 servings

  4. ** the dough is very soft and must be refrigerated to be workable.