Description
Transform sourdough discard into delightful cinnamon sugar twists, perfect for dunking into coffee or tea.
Ingredients
- 1 cup (240g) sourdough discard (unfed starter)
- 1 ¼ cups (160g) all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons milk (or non-dairy alternative)
- ¼ cup sugar (for coating)
- 1 ½ teaspoons cinnamon (for rolling)
- 2 tablespoons melted butter
Instructions
- Combine flour, sugar, salt, baking powder, and cinnamon in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add sourdough discard and milk; stir until dough holds together.
- Roll out dough into a rectangle about ¼ inch thick.
- Slice into strips roughly ½ inch wide and 6 inches long.
- Twist each strip and place on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 15–18 minutes.
- Brush with melted butter and roll in cinnamon-sugar mixture.
Notes
Experiment with different spices in the sugar coating for unique flavors.
