Eat And Two Veg
bread (1408) sourdough (126) le pain quotidien (1) bleecker street bakery (1) les moulins mahjoub (1)
As a baker, it’s always exciting when you can find new uses for your favorite doughs. In my case, it’s our tangy, nutty, sourdough wheat dough that I love to repurpose. This time, I decided to create a traditional cinnamon bun but with a sweet & savory twist.
After allowing the dough to ferment and slowly build flavor for about 4 hours, I rolled it out into a thin sheet and spread some of my favorite things on top of it to create the Sourdough Buns.
The savory buns received a layer of our organic Les Moulins Mahjoub olive paste and a sprinkle of pumpkin seeds. The sweet buns were covered with a bit of butter, cinnamon, brown sugar and organic Rawnola (a delicious mixture of sprouted grains, seeds & fruit). Then the roulades were rolled, sliced and baked to create these delicious Sourdough Buns.
Eat And Two Veg