Blueberry Sourdough Pancakes

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup. With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes […]

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup.

With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes are light, fluffy, and buttery with just a hint of sweetness.

Drizzling maple syrup on a tall stack of blueberry pancakes

If you haven’t given up on your sourdough starter yet, here’s another recipe to make use of that discard.

And in fact, these pancakes or so good, you may find yourself feeding the yeasty beast for the discard alone, just to make this recipe.

That’s totally allowed. I’m sure your starter, comfy as it is napping in the fridge, will appreciate the exercise, even if it doesn’t result in a loaf of homemade bread.

Overhead, plate of Blueberry Sourdough Pancakes with pat of butter, fresh blueberries and pot of maple syrup

How are these pancakes different from old-fashioned buttermilk pancakes? Upon first taste, you might think they were just regular old blueberry pancakes. They are light and fluffy and buttery and everything that a blueberry pancake should be.

However, as you eat, you might start to notice a hint of… something… a fascinating undertone of flavor that you can’t quite pinpoint. All you know is these are possible the best pancakes you’ve ever tasted.

I like to describe them as a French toast-flavored pancakes. Which, if you think about, makes sense, since ingredient-wise they are almost identical: French toast is made from bread, milk and eggs, and pancakes made from flour, milk and eggs. Yeast, in this case, is the critical difference. So adding some natural yeast in the form of a sourdough starter, it’s no wonder they end up tasting a bit like French toast.

Now, sourdough bread has a distinctive sour flavor (I mean, that’s why it’s called sourdough, right?) but I would in no way describe these pancakes as such. There is a bit of tang, sure, but it’s more from the buttermilk, and the blueberries, than the sourdough. I think the sugar and butter tempers the sour flavor, leaving only the yeasty undertones.

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Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

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sourdough pumpkin bread sliced with a cup of tea

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a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
150g (3/4 cup) to 200g (1 cup) light brown sugar*
90g (1/3 cup + 2 tsp) neutral oil or light olive oil
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
zest of 1 orange, finely grated
1/4 tsp fine table salt
150g (3/4 cup) sourdough starter/discard (100% hydration)
120g (1 cup) plain white (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)

Topping (optional):

2 tbsp light brown sugar
3 tbsp pumpkin seeds/pepitas

Instructions

Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Sourdough Ice Cream

You won’t believe your tastebuds: this homemade ice cream tastes just like freshly baked sourdough bread! Topped with crunchy caramelized breadcrumbs, it’s a truly unique and delicious treat you have to taste to believe. Bread-flavored ice cream might sound a bit weird, but trust me on this one: it’s simply divine. And a sprinkle of […]

Bread-flavored ice cream might sound a bit weird, but trust me on this one: it’s simply divine. And a sprinkle of sweet sourdough breadcrumbs on top makes for the perfect textural contrast to the rich, custard-based ice cream.

Metal pie tin with three scoops of Sourdough Ice Cream, sprinkled with sourdough breadcrumbs and three spoons on the side.

Back in December (you know, back when eating out at restaurants was totally normally and not terrifying) we sat down to a wonderful meal at Rolf & Daughters—one of our favorite neighborhood spots that never disappoints.

After a soul-satisfying meal, we glanced at the dessert menu, sure that we were too stuffed to even consider another bite.

And then I saw it.

Sourdough. Ice. Cream.

My eyes lit up. My stomach growled (how that was possible I have no idea). I may have drooled a little bit.

Despite it sounding a little bit weird, I knew I just had to try it, and ordered a serving for us to share.

The dish arrived, and rather than scoops of ice cream like I expected, the ice cream was spread on top of a cake-like layer underneath and topped with sweet crunchy bits (I don’t exactly recall the exact components, I just know that it was one of the best things I’ve eaten in a long time). At one point we looked at each other, our eyes widening over the tops of our spoons, not quite believing what we were tasting.

It was ice cream. That tasted like sweet, toasted sourdough bread.

Overhead showing three scoops of Sourdough Ice Cream in a metal tin, with three spoons and a dish of breadcrumbs on the side.

We’ve had Rolf’s sourdough ice cream twice now, the second time things looked a little bit different since it came in a take out box along with the rest of our dinner, dropped on our doorstep by a gloved and masked delivery person. I miraculously managed to make that little half-pint container last for 3 nights by only eating a spoonful at a time (trust me, it took nearly all my willpower not to devour it in one sitting).

But now… well, let’s just say I’ve cracked the secret to making this amazing sourdough ice cream at home, so willpower is no longer an issue (so give me a triple scoop, please!)

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Vegan Sourdough Brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too! After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture. After some experimentation I came up with a combination of ingredients to replace the eggs: Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that… Ground almonds + cornflour: I initially used some […]

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Overhead view of sliced vegan sourdough brownies

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The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too!

After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture.

View of the gooey centre of vegan sourdough brownies

After some experimentation I came up with a combination of ingredients to replace the eggs:

Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that…
Ground almonds + cornflour: I initially used some extra flour in the recipe to provide that coagulation/bulk but that made them have a weird claggy texture, almost like a dense chocolate cake rather than a tender brownie. Ground almonds provide bulk whilst giving a moist, fudgy texture. They’re also fatty so provide the missing richness we lose from not having egg yolks. I also added in some cornstarch for that extra coagulation factor – it helps the brownies maintain more stuctural integrity once cooled but it is optional so if you don’t have any, they’ll still work.
Baking soda: the last aspect the eggs provide is LIFT! We get a lil bit of that from the aquafaba but, as the aquafaba doesn’t set, we need something else to just give a slight bit of rise to the brownies. Good old baking soda to the rescue! It reacts with the acidity of the sourdough discard in the batter.

closeup of vegan sourdough brownies with aquafaba

I would say these are still different to the original brownies as they’re more fudgy and less moussey BUT they are INCREDIBLY good brownies. I think if I had been given one and didn’t know they were vegan, I wouldn’t be able to tell. Part of this is kind of down to the fact there’s not GODDAMN FLAXSEED or CHIA SEED getting stuck in my teeth when I eat them! hahaha.

Other vegan sourdough discard recipes:

NB: I’ve provided DETAILED ingredient notes below the recipe. I recommend reading through the recipe & reading the notes before you start, just so you have all the info. There are substitution notes too for if you don’t have some of the ingredients but if your Q isn’t answered there, please leave a comment/DM me/ Email me and I’ll get back to you ASAP.

Vegan Sourdough Brownies

Yield: 16 brownies

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

120g (1/2 cup) aquafaba (chickpea/black bean/kidney bean water) (see notes)
1/4 tsp cream of tartar, optional
250g (1 cup + 2 tbsp) caster sugar (i.e. superfine sugar) or granulated sugar
100g (7 tbsp) vegan block 'butter' (75% fat content minimum)
150g (5.3 ounces) dark chocolate (60-70% cocoa content), broken into small chunks
200g (1 cup) sourdough discard, 100% hydration
1 tsp vanilla extract
50g (1/2 cup) unsweetened cocoa powder, I used Guittard cocoa rouge
70g (3/4 cup) ground almonds (almond flour)
30g (3 tbsp) cornflour (cornstarch), optional (see notes)
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp fine table salt
flaky salt, for sprinkling (optional)

Instructions

Whisk the aquafaba:

Place the aquafaba and cream of tartar (if using) in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld electric whisk). Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
Whilst continuing to whisk, add the sugar a few tablespoons at a time.
Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. The mixture will still feel slightly grainy if you rub some of it between your fingertips (if it feels VERY grainy, keep whisking to allow more of the sugar to dissolve). It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.

NB: I've noticed that sometimes the aquafaba doesn't get AS thick as egg whites after whisking, i.e. it doesn't hold a peak when the whisk is lifted out. But as long as the mixture is opaque and roughly tripled in volume when you're done whisking, it should be fine to use.

Melt the chocolate & butter:

Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.

Combine & Bake:

Preheat the oven to 180°C (350°F) fan or 200°C (400°F) non-fan. Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular OR an 8 or 9-inch (20 or 23cm) square brownie pan with baking paper.
Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don't have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don't have a sieve).
Use a silicone spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
Pour the batter into the prepared pan and bake for 25-30 minutes - the top should look dry, matte and the brownies shouldn't wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
Remove from the oven and run a knife around the edges whilst they're hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.

Notes

Ingredients notes:

Aquafaba: This is the liquid from a can of cooked beans. I tested these brownies with the liquid from can of chickpeas and black beans (Sainsbury's own brand). Both worked great. I like to make sure I shake the can a lot before I open it & drain off the aquafaba which helps to dislodge the sediment from the bottom of the can (which I believe helps the aquafaba to whip up more reliably). If your aquafaba isn't whisking up properly, try reducing it over a low heat until halved in volume before measuring and using in the recipe. Also, note that aquafaba definitely takes longer to whisk into a stiff foam than egg whites do, so give it some time!!! A stand mixer is the best option here as the extra power makes it whip up in no time whereas my experience using hand-held whisks is that it takes longer to reach the right consistency.

Cream of tartar: I add this to help stabilise the aquafaba foam which, in the end, leads to slightly less sunken brownies. However, I've tested it multiple times without COT and they're just as good, probably just a bit fudgier in the end.

Caster/ superfine sugar: golden caster sugar works here as well as white caster sugar. If you can't get this, try blitzing granulated sugar in a food processor or blender until fine (let it settle before removing the lid!). Likewise, powdered sugar (icing sugar) works - just make sure you're using the same weight (so if you're measuring by volume you'll need to adjust the number of cups). Otherwise, just use granulated sugar - this means you'll probably have to whip the mixture for longer and you may not get as fine a texture.

Vegan butter: I used Naturli vegan block (from Sainsbury's in the UK) which is a solid block 'butter' with a fat content of 75%. DO NOT use a low fat margarine here!

Vegan dark chocolate: I used a Guittard 70% chocolate here but Pico is also a great brand of vegan chocolate to use. Otherwise, check the packet of your chocolate to ensure it's vegan - most dark chocolates around 70% cocoa content already are dairy-free.

Sourdough discard: This isn't leavening the brownies so it does not need to be active. I save my discard in the fridge in a lidded container for a week or two and then use it for baking. 100% hydration means that your sourdough is fed with equal weights of water and flour. My sourdough starter is 50:50 rye and white wheat flour but an all white starter, or a 50:50 white/wholemeal wheat flour starter will also work.

Ground Almonds: Other good substitutes are ground hazelnuts or ground cashews. If you can't do nuts, try ground sunflower seeds. You can make your own by pulsing nuts/seeds in a food processor or blender until mealy.

Cornflour: These do work without the cornflour in them but they will be a bit softer and more fragile. The cornstarch just helps bind things together a bit better but if you don't have any, they will still work out.

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Method notes:

No sieve: instead, combine the cocoa powder, ground almonds, cornflour, bicarb and salt in a small bowl. Stir together with a whisk or a fork to remove any lumps.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Vegan Sourdough Brownies appeared first on Izy Hossack - Top With Cinnamon.

Almond Sourdough Muffins with Dried Blueberries

Don’t let that sourdough discard go to waste: make a batch of these delicious almond sourdough muffins! Made with leftover sourdough starter that would otherwise be discarded, these moist and tender muffins are flavored with almond and studded with dried blueberries and sliced almonds. Hooray, more sourdough discard recipes! Y’all are loving my crackers and […]

Don’t let that sourdough discard go to waste: make a batch of these delicious almond sourdough muffins!

Made with leftover sourdough starter that would otherwise be discarded, these moist and tender muffins are flavored with almond and studded with dried blueberries and sliced almonds.

Plate of Sourdough Muffins with a blue chambray napkin

Hooray, more sourdough discard recipes! Y’all are loving my crackers and biscuits so much I figured I’d see what else I could make with sourdough discard. These muffins are the result (next up: waffles perhaps?)

It makes me so happy to see so many people dipping their toes into the world of homemade sourdough. It’s something I’ve been doing for the past 3 years and it brings me endless satisfaction (sure, some frustration too, but that frustration is surely eased when you bite into a fresh slice of homemade sourdough slathered in good salted butter; I mean, it’s one of my greatest joys in life).

Muffin Tin with Sourdough Muffins with one cup filled with sliced almonds

When maintaining a sourdough starter (and especially when you are first developing it), there is a good amount of that starter that is discarded during the process. If you didn’t discard, your starter would just keep growing and growing like something out of a horror flick.

Once you have a thriving starter, you can technically maintain it with a very small amount of flour (as little as 25-50 grams), and unless you plan to bake every day or two, store it in the fridge between bakes rather than feeding it every day (feed it once or twice before you plan to start baking to wake it back up again, especially if it’s been dormant for longer than 2 weeks).

But even reducing the quantity of flour and frequency of feedings, there will still be discard. It’s unavoidable.

But that doesn’t mean it has to go to waste.

That’s where sourdough discard recipes come in – those spoonfuls of starter that would otherwise be thrown away can be incorporated into almost any recipe that already uses flour and liquid, from crackers and biscuits to pizza dough and pancakes. And, of course, muffins.

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Sourdough Focaccia (no-knead)

As an obsession with sourdough bread has occurred, my attention has turned to alternative uses for my starter, other than boules. It turns out that sourdough focaccia is my new favourite go-to bread to make! It’s got a very similar dough method to my standard boule but it’s ready the same day the dough is made and it’s a lot easier to shape/bake (no banneton, no shaping, no dutch oven needed!). All you need is a bowl, a baking tray and a HOT oven! I am also notoriously bad at slicing bread boules (TOO crusty and also very prone to becoming slanted when I cut them!) so focaccia is my bestie now – it’s very easy to slice into chubby, bubbly hunks. You can split a square of it in half and toast (and eat as you would sliced bread) or just serve in all its glory as a chunk on the side of your dinner! It goes very well with all types of anti-pasti type toppings (chopped tomatoes with balsamic, artichoke hearts, fresh mozzarella, pesto, hummus etc) so makes for a very simple and satisfying dinner. To Fold or Not to Fold? I’ve tested the recipe quite a few […]

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a closeup image of baked sourdough focaccia

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sourdough focaccia dough in a baking tray on a counter

I am also notoriously bad at slicing bread boules (TOO crusty and also very prone to becoming slanted when I cut them!) so focaccia is my bestie now – it’s very easy to slice into chubby, bubbly hunks. You can split a square of it in half and toast (and eat as you would sliced bread) or just serve in all its glory as a chunk on the side of your dinner! It goes very well with all types of anti-pasti type toppings (chopped tomatoes with balsamic, artichoke hearts, fresh mozzarella, pesto, hummus etc) so makes for a very simple and satisfying dinner.

To Fold or Not to Fold?

I’ve tested the recipe quite a few times now and so have tried various techniques out on the dough. I compared a version where I performed coil folds every 30 mins for 4 hours (the ‘bulk rise’), with a version where I just left the dough to do its thing (no ‘kneading’) for 4 hours. What surprised me was that both versions turned out extremely well! The no-knead version had less of an open crumb (i.e. fewer large air holes) and was more prone to settling into the tray. Whereas the folded version held its rounded shape a bit more (so spread less in the tin) and had larger air holes. So overall, you can do EITHER method and you’ll get delicious results, it just depends on if you have time to do the folds or not (and depends on if you really want that open crumb).

Overnight Fridge-Rest or Same Day Bake?

Once the dough has had its 4 hours of bulk rising and is plopped into the tray, you can let it prove at room temp and bake the same day OR you can leave it in the fridge overnight. Again, this can be a preference due to timing but also comes down to flavour. If you prefer a more sour-tasting bread, chilling the dough overnight really helps those flavours develop. If you don’t care so much for that flavour and want the bread TODAY, no fridge-rest needed.

unbaked sourdough focaccia dough with rosemery

One set of Coil Folds

One ‘set’ of coil folds

Sourdough Focaccia (No-Knead)

Yield: a 9 x 13-inch focaccia

Prep Time: 6 hours 30 minutes

Cook Time: 25 minutes

Total Time: 6 hours 55 minutes

Ingredients

400g (1 1/2 cups plus 2 tbsp) lukewarm water
1 tbsp granulated sugar
500g (4 cups) white bread flour (strong flour)(see notes for substitutes)
100g (1/2 cup) recently fed sourdough starter (100% hydration)
1 tsp (7g) fine table salt
80ml (1/3 cup) extra virgin olive oil

Instructions

Make the dough:

Combine 385g of the water (i.e. all but 1 tablespoon of the water) and all of the sugar in a large bowl. Mix to combine.
Add the bread flour and mix to form a lumpy dough. Cover (I like to use a bin bag placed over the bowl and clipped at the side, or a shower cap) and leave to rest for 30 minutes.
After 30 minutes, spread the starter over the dough in the bowl. Dimple it in and mix the dough as well as you can in the bowl. I find using my hand, shaped like a claw, with a kind of scooping motion towards the edge of the bowl helpful for this. Once mixed, sprinkle the salt and the reserved 15g (1 tbsp) of water over and mix this in in a similar fashion.

For No-knead bulk rise:

Cover and leave at room temperature for another 4 hours until doubled in size and bubbly (this timing will depend on the weather; my room temp. is generally 22-24°C. Better to go by the increase in volume rather than the suggested time).

OR For Folded bulk rise:

Cover and leave for another 30 minutes at room temperature. After 30 minutes wet your hands and perform a set of coil folds on the dough: coil folding (see video above the recipe card for help) is done by gently lifting the dough up with both (wet) hands cupped underneath, then letting the 'North' edge fold under the dough as you place it back into the bowl. Rotate the bowl 180 degrees so the 'South' edge is now facing 'north'. Lift the dough up again in the same way and let the 'south' edge fold under the dough as you place it back down. Rotate the bowl 90-degrees and then repeat the lifting & lowering for the 'west' and 'east' edges of the dough. This is one 'set' of coil folds.
Cover the dough and leave for another 3.5 hours, performing a set of coil folds every 30 minutes, and covering the dough each time while it rests. The first few coil folds you perform you can be a bit more firm with the dough but as you progress to the later coil folds, try to be gentler so as not to disturb the air in the dough too much.
Straight after your final coil fold, move onto the next step.

Shape:

Drizzle half of the olive oil into a 9 x 13-inch baking tray or roasting dish (I prefer one with high sides but a rimmed baking sheet works). Gently tip the bowl over the tray and coax the dough out as carefully as possible - it should mostly fall out from its own weight. Oil your hands and flip the dough over so that both sides are now covered with a light layer of oil. Use wetted fingertips to very very gently coax the dough into a slight oval shape, trying not to deflate the dough or stretch it too much. It will spread out more as it rises so don't worry about making it reach the edges of the tray.

To Bake the same day:

Leave uncovered in a warm place for 2-5 hours until very puffy - almost doubled in volume - and bubbly. Again this will depend on the temp of your room so will be quicker in warmer months.
When ready to bake, preheat the oven to 220°C fan (430°F) / 240°C non-fan (460°F).
Drizzle the remaining olive oil over the dough and use your fingertips to press down into the dough all over, making deep dimples for the oil to pool in. Sprinkle with some flakey salt, add any other toppings like rosemary sprigs, and bake for 20-25 minutes, rotating the tray halfway through the baking time to ensure an even bake. It should be golden all over with some more well-browned patches.

OR To Bake tomorrow:

Chill the dough overnight (10-12 hours). An hour before you want to bake it, remove from the fridge and leave at room temp to warm up a bit.
When ready to bake, preheat the oven to 220°C fan (430°F) / 240°C non-fan (460°F).
Drizzle the remaining olive oil over the dough and use your fingertips to press down into the dough all over, making deep dimples for the oil to pool in. Sprinkle with some flakey salt, add any other toppings like rosemary sprigs, and bake for 20-25 minutes, rotating the tray halfway through the baking time to ensure an even bake. It should be golden all over with some more well-browned patches.

Tip: Allow to cool before removing from the tray, slicing and eating. If you find the dough is stuck to your tray, use a metal spatula or offset cake spatula to coax it away from the tray (It should be quite a flexible loaf so don't worry if it bends a bit as you do this).

Notes

Substituting flours: you can use up to 250g of wholemeal bread flour in place of white bread flour in this recipe, if you'd like. You can also use plain white flour (all purpose flour) in the loaf, it just won't be as chewy & open-crumbed.

Recently fed starter = your starter should be bubbly and pass the float test.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sourdough Focaccia (no-knead) appeared first on Izy Hossack - Top With Cinnamon.

8 Top Recipe Ideas to use Sourdough Discard

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions. Sourdough Banana Bread (Vegan) This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins. Sourdough Brownies A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite! Sourdough Crumpets (Vegan) A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work. How to […]

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Sourdough Banana Bread (Vegan)

This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.

Sourdough Banana Bread Recipe Here

Sourdough Brownies

A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!

Sourdough Brownie Recipe Here

Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets (Vegan)

A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.

Sourdough Crumpet Recipe Here

How to make Wholemeal Sourdough Bread (Step-by-Step GIF guide) (Vegan)

The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!

Sourdough Bread Step By Step Recipe Here

Crispy Sourdough Waffles

An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.

Sourdough Waffles Recipe Here

Sourdough Hot Cross Buns (Vegan)

An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.

Sourdough Hot Cross Buns Recipe Here

Sourdough Wholemeal Bagels (Vegan)

Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).

Sourdough Bagels Recipe Here

A cinnamon swirled sourdough loaf with a mug of tea on a chopping board

Sourdough Cinnamon & Date Swirl Bread

An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.

Sourdough Cinnamon Date Bread Recipe Here

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Sourdough Banana Bread (vegan)

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment! Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes! You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to […]

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a loaf of vegan sourdough banana bread on an oval plate

Jump to Recipe

unbaked sourdough banana bread batter topped with slices of fresh banana

Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes!

a few slices and a loaf of vegan sourdough banana bread

You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to tell when a loaf is baked! Also loaf tins vary WILDLY so the baking times can vary a lot more. Muffins seem to be more consistent but it’s up to you and your preferences/which baking tins you own. If you’re a beginner baker and have a muffin tin, I would opt for them first, then try a loaf out another time.
You can leave the batter in the fridge to actually ferment. Leaving it for ~6 hours seems to make it taste sweeter but an overnight rest (8-12 hours) means you get more of a tang in there.
You can use many types of flour in the batter, as long as your sourdough is a mostly wheat-based starter (I use a 50:50 white wheat flour : dark rye flour blend for my starter). I’ve tried this with just buckwheat, a mixture of buckwheat & gram flour, and just straight up plain white flour and they all worked well.
I like to decorate the top of a banana bread loaf with a sliced banana which is definitely optional and is mostly for aesthetics. I also sprinkle the top with demerara sugar for that crispy crust and that’s also optional (but recommended!!) – make sure you sprinkle a good amount on the sliced banana surface so they get nicely caramelised in the oven.

Sourdough Banana Bread (vegan option)

Yield: 1 (2lb) loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

2 medium or 3 small overripe bananas (220-240g peeled weight* see notes for cups and for if you don't have enough banana)
150g (3/4 cup) light brown sugar, granulated sugar or caster sugar
90g (1/3 cup + 2 tsp) neutral oil or light olive oil
1 tsp ground cinnamon
1/4 tsp fine table salt
150g (3/4 cup) sourdough starter/discard (100% hydration)
120g (1 cup) plain white flour (see notes for subs)
1 tsp bicarbonate of soda (baking soda)

Topping (optional):

1 small banana, peeled & halved down its length
2 tbsp demerara (raw) sugar

Instructions

Preheat the oven to 180°C fan (350°F) / 200°C non-fan (400°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.

Hand mixing method:

Peel the bananas and place onto a large plate or cutting board. Use the back of a fork to mash them until you get a glossy paste which only has a few small lumps remaining. Scrape all of the mashed banana into a medium bowl.
Add the sugar, oil, cinnamon and salt. Stir together until smooth.
Add the sourdough starter, flour and bicarbonate of soda (baking soda) to the bowl. Stir together until combined but try not to overmix.

Food processor mixing method:

Add the bananas, sugar, oil, cinnamon and salt to the bowl of the food processor. Blitz until smooth. Add the sourdough starter, flour and bicarbonate of soda (baking soda) and blitz until just combined. Scrape down the sides of the food processor to make sure everything is incorporated

Bake the loaf:

Pour the batter into the prepared loaf tin. If using the toppings, decorate the top of the loaf with the sliced bananas (placing them on cut side-up) and sprinkle the top of the batter all over with the demerara sugar. Put the loaf tin on a baking tray (I like to do this just in case any batter overflows).
Bake for 55-70 minutes until a toothpick inserted into the centre of the loaf comes out clean - try to avoid the sliced banana on top when inserting the toothpick so you're only testing the batter. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
Allow to cool before removing from the tin, slicing and serving.

For muffins:

Line a 12-cup muffin tin with paper muffin liners. Divide the batter among the muffin liners. You can sprinkle the tops with demerara sugar and coins of banana, if you'd like.
Bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean

Notes

Mashed bananas - cups measurement: the volume of banana needed, once mashed into a glossy paste, should be around 3/4 cup plus 2 or 3 tablespoons (i.e. a scant cup).

If you don't have enough banana, make up the missing weight/volume with some yoghurt (non-dairy if you're vegan).

Fermented version: if you want that tang of sourdough here, combine all the ingredients EXCEPT the bicarbonate of soda as instructed. Leave the batter for 8-12 hours in the fridge. Once ready to bake, preheat your oven and stir the baking soda into the batter. Bake as usual. The resting period allows the sourdough microorganisms to ferment the sugars in the batter to form acid which will give your loaf a bit more tang!

Non-Vegan option: use 100g butter, melted, in place of the oil.

Flour: you can use a blend here or even an alt flour. I've used all buckwheat flour and all chickpea flour before which has worked well. I think rye or spelt flour (and obviously wholemeal pastry flour) would also work. The main flours I would avoid for this would be any type of bread flour which will make the loaf too dense. Please ask me if you need help with substitutions!

Sourdough starter: I have a 100% hydration, wheat & rye sourdough starter. I save up the discard in the fridge for a few weeks and then bake with it for this banana bread (so your starter doesn't need to be recently fed in order to make this recipe).

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Sourdough Brownies

I’ve been teasing everyone with my sourdough brownie trials on instagram lately. I got a big box of Guittard chocolate, kindly gifted by them, and I wanted to bake something super chocolatey with it! When I put the question on my stories, everyone was intrigued by the idea of sourdough brownies (as I had mentioned wanting to make them) so I decided to go ahead and do it! You might wonder what the point of making sourdough brownies is. Regular brownies are EXCELLENT, why add sourdough into the mix? For me, it’s another delicious way to use up the sourdough discard that comes along with feeding a sourdough starter. You end up with a lot of sourdough going in the bin (as the nature of feeding it means you discard some every day). I’ve been trying to come up with easy, everyday recipes to use this discard instead of chucking it in the bin. Previously I’ve made waffles and crumpets using the discard. They’re both really easy to make but not ‘everyday’ recipes. Brownies, on the other hand, are something I bake quite often. They’re probably one of my favourite homemade bakes, even though I weirdly have very few recipes […]

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Jump to Recipe

You might wonder what the point of making sourdough brownies is. Regular brownies are EXCELLENT, why add sourdough into the mix? For me, it’s another delicious way to use up the sourdough discard that comes along with feeding a sourdough starter. You end up with a lot of sourdough going in the bin (as the nature of feeding it means you discard some every day). I’ve been trying to come up with easy, everyday recipes to use this discard instead of chucking it in the bin.

Previously I’ve made waffles and crumpets using the discard. They’re both really easy to make but not ‘everyday’ recipes. Brownies, on the other hand, are something I bake quite often. They’re probably one of my favourite homemade bakes, even though I weirdly have very few recipes for them on here! So, if I can chuck some starter into my regular batch of brownies, it’s a win-win. My brownies get a bit of tangy sourdough magic, and I use up my discard!

These brownies are my favourite kind. They have a very fudgy middle yet aren’t dense or dry. The top has a fine layer of crisp meringue – made by whipping the sugar with the eggs before folding in the rest of the ingredients. They’re crackly and sticky and delicious (especially with a scoop of vanilla ice cream and some sliced strawberries). You can freeze them in an airtight container if you need to. I hope you enjoy them as much as we have!

Sourdough Brownies

Yield: 16 brownies

Ingredients

150g (5.3 ounces) dark chocolate (65-70% cocoa solids)
50g (1/4 cup) unsalted butter
60g (1/4 cup) vegetable oil
2 eggs + 1 egg white (if you're in Europe use size 'large'. If you're in the US use size 'extra large')
1/2 tsp salt
150g (2/3 cup) caster sugar or granulated sugar
110g (1/2 cup, packed) light brown sugar
2 tbsp water
1 tsp vanilla extract
50g (1/2 cup) unsweetened cocoa powder
120g (1/2 cup + 2 tbsp) sourdough starter (100% hydration) (see notes)

Instructions

Preheat the oven to 180°C/375°F fan (or 200°C (400°F) without a fan). Line a 7.5 x 9.75-inch (9 x 25 cm) rectangular or 9-inch (23cm) square brownie pan with baking paper.
Break the chocolate up into chunks. Place into a medium pot with the butter and vegetable oil. Set over a low heat on the stove and stir often (to prevent it burning), until the chocolate is almost fully melted. Remove from the heat and set aside so the remaining chocolate can melt from the residual heat.
This next step can be done in a stand mixer with the whisk attachment, or in a large bowl with electric beaters: Place the eggs, egg white, salt and both kinds of sugar into a large bowl (or the bowl of the stand mixer) and whisk until pale and very fluffy. Add the water and vanilla then continue to whisk until the sugar has mostly dissolved - you can tell when this has happened by rubbing some of the mixture between your fingertips, if it feels very grainy, you need to keep whisking. This will take about 10-15 minutes.
Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.
Add this mixture to the bowl of whipped egg mixture and fold together until just combined.
Pour into the prepared brownie tin and bake for 30-35 minutes (SEE NOTES IF IN THE US). The top should look dry and a toothpick inserted into the centre of the brownies should come out with a little bit of batter still stuck to it, but not LOADS.
Let the brownies cool for at least 20 minutes before slicing into 16. Sprinkle with some flaky salt if you want!

Notes

My sourdough starter is 100% hydration and I feed it with 50% white flour and 50% dark rye flour. This recipe should work with a 50:50 wholewheat + white sourdough starter as well. The starter shouldn't be super cold as may will seize when mixed with the chocolate if it is.
These worked either using discard from that day's feed OR using discard that I had collected in the fridge over a period of a week.
Caster sugar is preferred for making these as the fine sugar crystals aid in getting that meringue-like top on the brownies. However granulated sugar will work just fine, you may need to whip the mixture for slightly longer.
You can double all of the ingredients to make a larger batch - just bake in a 9 x 13-inch rectangular tray. The baking time should be 35-40 minutes.
IF BAKING IN THE US: some people who have made this and are in America have needed to bake the brownies for twice as long! Please use your own judgement to test them and make the call on when they are done. They should be quite soft when still warm but should firm up once cooled.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Sourdough Hot Cross Buns

It doesn’t properly feel like Spring until the scent of a toasting hot cross bun is wafting through the kitchen. These sourdough hot cross buns are my spin this year, previously having done bagel, loaf and Chelsea versions of the delicious HCB. Although sourdough can be something that sounds incredibly intimidating to use (and can be very hard to master!) this dough is handled pretty much just like a standard bun dough. It’s not super wet so it isn’t a nightmare to shape. And you just give it a good knead at the start – no hours of intermittent folding involved either. The main thing is that the sourdough nature of this recipe means that it requires a much longer rise (8-12 hours) as the yeast isn’t as powerful as commercial stuff. That’s okay though, just let it rise overnight and you can bake the buns off the next day! Perfect for a weekend baking project for Easter. Have you made this recipe?I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Sourdough Hot Cross Buns on a table with butter and jam by Izy Hossack

Sourdough Hot Cross Buns on a baking tray by Izy Hossack

Although sourdough can be something that sounds incredibly intimidating to use (and can be very hard to master!) this dough is handled pretty much just like a standard bun dough. It’s not super wet so it isn’t a nightmare to shape. And you just give it a good knead at the start – no hours of intermittent folding involved either.

A toasted Sourdough Hot Cross Bun with butter and jam by Izy Hossack

The main thing is that the sourdough nature of this recipe means that it requires a much longer rise (8-12 hours) as the yeast isn’t as powerful as commercial stuff. That’s okay though, just let it rise overnight and you can bake the buns off the next day! Perfect for a weekend baking project for Easter.

Sourdough Hot Cross Buns

Yield: 12 buns

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

Paste:

50g (1/4 cup) water
2 tbsp plain flour

Dough:

170g (2/3 cup + 1 tbsp) water
60g (1/4 cup) vegetable oil, plus extra for the bowl
50g (1/4 cup) granulated sugar
2 tbsp mixed spice (see notes)
90g sourdough starter (100% hydration)
200g (1 2/3 cup) wholewheat bread flour
250g (2 cups) white bread flour, plus extra for kneading
1 tsp salt
150g mixed dried fruit (see notes)

Cross:

75g plain flour
15g vegetable oil
65g water

Egg wash (see notes for vegan version):

1 egg, lightly beaten

Glaze (optional):

1/4 cup maple syrup

Instructions

Make the paste:

In a small pot combine the 50g water and 2 tbsp flour. Stir together then set over a medium heat on the stove. Cook, stirring constantly, until you get a thick paste. Remove from the heat and set aside to cool.

Make the dough:

Place the cooled paste into a large bowl. Add the water, oil, sugar, mixed spice and sourdough. Stir together briefly to combine, mashing the paste up slightly as you do this.
Add the flours and salt to the dough. Stir together until you get a shaggy dough.
Tip out onto a clean work surface and knead for 8-10 minutes, dusting with extra white bread flour as needed to prevent it sticking, until smooth and elastic.
Pat out into a circle then sprinkle over the mixed dried fruit. Roll the dough up into a log, like a Swiss roll, then coil up into a ball.
Drizzle a bit of extra vegetable oil into the bowl you were using earlier. Add the dough to the bowl and turn it to coat with the vegetable oil.
Cover the bowl with a damp tea towel (or a shower cap). Leave at room temperature for 8-12 hours or until the dough has doubled in volume (I usually leave it overnight).
If you find the dough hasn't doubled in volume in that time, place somewhere warm (e.g. an oven switched onto the lowest heat for 2 minutes then turned off) for an hour or two to help things along.

Shape:

Tip the risen dough out onto a clean work surface. Pat out into a circle.
Cut the dough into 12 equal pieces. Roll into balls - don't worry if some of the dried fruit comes out when you do this. You can try to poke some of it back into the ball.
Place the balls of dough onto a lined baking sheet and cover with a damp towel. Leave somewhere warm for 2-3 hours until the balls are almost doubled in volume.

Bake:

Preheat the oven to 180°C (160°C fan / 350°F).
Brush the risen buns with the beaten egg using a pastry brush.
Mix the 'cross' ingredients in a small bowl to get a smooth paste. Place into a piping bag (or sandwich bag with the corner snipped off) and cut off the very tip. Pipe the mixture over the buns in cross shapes.
Bake the buns for 20-25 minutes until the buns are dark golden.

Glaze:

Heat the maple syrup in a small pot until reduced by about half. Whilst this is still hot, brush it over the warm buns and leave to cool.

Notes

Mixed spice is a standard ingredient to buy in the UK. You can DIY it by mixing: of 2 tbsp ground cinnamon, 2 tsp ground allspice, 2 tsp ground nutmeg, 1 tsp ground clove, 1 tsp ground ginger, 1 tsp ground coriander seed
Mixed dried fruit a standard ingredient you can buy in the UK. It is made up of mostly sultanas, raisins and currants with a bit of candied orange/lemon peel mixed in.
For a vegan glaze: mix 1 tbsp cornflour (cornstarch) with 60ml water until thin and smooth. Brush this on the buns instead of an egg glaze.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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