If you have discard to use this weekend (or during the week, for that matter), these soft, moist, slightly sweet buns will make a great and tasty project. The recipe is easy to make and doesn't involve a lot of "hands on" time. The buns are sweet but not overly so. They are filled with bright, tangy raspberry flavor thanks to raspberry spread in the dough and in the twirl filling. You can use raspberry jam or preserves rather than raspberry fruit spread if that's what you have on hand and prefer. The spread is a little less sweet. I drizzle the buns with a simple lemon glaze, but you can leave it off if you like. The buns make a special addition to weekend breakfasts and are a great snack with tea or coffee. If you need an after-school treat, a warm bun with a glass of milk would go over well. Enjoy!
Sourdough Raspberry Twirl Buns -- Makes 6-8
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/4 cup of milk
1 large egg
1/4 cup of sugar
1/3 cup of raspberry fruit spread (or jam or preserves) 1 cup of white whole-wheat flour (or use all-purpose)
In a large bowl mix the starter/discard, oil, milk, egg, sugar, and fruit spread well until blended. Beat in the flour. Loosely cover the mixture and let it sit for at least an hour. Four to five hours works fine, too, if you have things to do. When you're ready, add:
1 1/2 cups of all-purpose flour
1 1/4 teaspoons of salt
Stir in the flour and salt then knead the dough for 3-5 minutes, adding in another 1/2 cup or so of flour to prevent the dough from being too sticky to knead. You want the dough to be moist but not sticky. Spread/press out the dough into a rectangle about 12 inches long and eight inches wide. Spread/sprinkle the dough with:
2 tablespoons of melted butter
3-4 tablespoons of raspberry fruit spread
1/4 teaspoon of cinnamon
Roll up the dough, jelly-roll-style, starting from a short side. Cut three or four pieces of parchment to fit your air fryer basket or a baking sheet. With a sharp knife, cut the dough log, crosswise, into 6-8 rounds and place the rounds on the baking parchment, leaving at least an inch of space between the rounds (if using the air fryer, two or three rounds on one piece of parchment is plenty). Spritz the tops of the rounds with non-stick cooking spray and loosely cover them. Let the dough rounds rise until they increase in size by about one-third. The rising time is usually and hour or two in my kind of warm kitchen. If you're using the air fryer, put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the buns at 320 degrees for 10-15 minutes or until golden. Repeat the air frying process with the remaining dough rounds. If you're baking in the regular oven, pre-heat the oven to 350 degrees and bake the buns for 18-20 minutes or until golden. Glaze the buns while they are still a little warm with the following:
Glaze
3/4 cup of confectioner's sugar
2 teaspoons of lemon juice
1 teaspoon of water
Combine all the glaze ingredients in a cup and microwave the mixture for 30 seconds or until hot. Stir the mixture well and drizzle it over the warm buns.
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