Sourdough Brandy Rolls -- Two different shapes
Sending this to Yeastspotting .
This is inspired by the brandy roll formula from the book "A Handmade Loaf". I have made 80%+ of the recipes from that book, with variations, all have been great.
Note: makes 10 cloveleaf rolls OR 12 golden horn rolls (I double the recipe and made both)
Note: total flour is 250g
starter (100%), 13g
bread flour, 41g
1. Mix and let fermentation at room temp (73F) for 12 hours.
- Final Dough
bread flour, 203g
butter, 50g, softened
1. Mix everything but butter until gluten starts to form, add butter, knead until moderate level of gluten developement. A relatively thin windowpane can be stretched, but holes can appear.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3a. For cloveleaf rolls, takeout, divide into 10 parts, round, rest for 1 hour. Divide each part into 3, round, put all 3 into a muff tin hole.
3b. For golden horn, takeout, round, press flat, rest for 1 hour. Roll out into a 14inch round (about 1/8inch thick), brush with melted butter, cut into 12 parts
Take each piece, roll out tightly
4. Rise at room temp for about 6 hours. The dough would have double. Brush with brandy, shift powdered sugar.
5. Bake at 400F for about 25min for cloveleaf rolls, 20min for golden horns.
Brandy brushed on surface made the roll crispy on the outside
But soft and shreddy on the inside
This is basically a "poor man's" brioche formula made into rolls. Sourdough starter and brandy lends sutle layers of flavor, but you can't really taste the alcohol at all (which makes sense since it would have disappeared during baking).