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Well I made the sponge Friday morning, let it sit all day and evening, then added everything else and let it rise until 4:30 a.m. Got up at 4 to check electric fence since we where having a lightning storm.
The wife had plants and dirt and seeds all over the kitchen, getting ready to take them out to the greenhouse, so I didn't have room to roll the out dough. Instead, I just pinched off balls and flattened or rolled to make bismarks and long johns. That's what they are called here anyway. Then let them rise for about 3 hours. Not as pretty as if I had rolled them out and cut, but tastes as good.
If you do this, I just used my cinnamon roll recipe. Normally you'd roll it out to about 1/2" thickness, then cut strips or rounds, place on well floured cookie sheets, and rise uncovered. The reason for not covering is because we want a tough skin to develop to aid in the handling of them. Fry in 375° oil, risen side down, till golden and flip once. Drain on paper towels.
I had some chocolate decorators icing left from a cake I did last weekend, so I whipped it till fluffy, then filled or frosted a lot of these. The rest I rolled in sugar or sprinkled them with powdered sugar.
I suppose you could bake these too. I am going to try that sometime.
Sourdough is a bit more dense than regular yeast pastries, so It doesn't take much to fill you up.
I did get to roll out a little dough and cut some small ones for the girls. Can you believe they don't like the chocolate filling.
And since some of you like to see one ripped apart, here ya go. touched up the filling just for you guys.
The wife had plants and dirt and seeds all over the kitchen, getting ready to take them out to the greenhouse, so I didn't have room to roll the out dough. Instead, I just pinched off balls and flattened or rolled to make bismarks and long johns. That's what they are called here anyway. Then let them rise for about 3 hours. Not as pretty as if I had rolled them out and cut, but tastes as good.
If you do this, I just used my cinnamon roll recipe. Normally you'd roll it out to about 1/2" thickness, then cut strips or rounds, place on well floured cookie sheets, and rise uncovered. The reason for not covering is because we want a tough skin to develop to aid in the handling of them. Fry in 375° oil, risen side down, till golden and flip once. Drain on paper towels.
I had some chocolate decorators icing left from a cake I did last weekend, so I whipped it till fluffy, then filled or frosted a lot of these. The rest I rolled in sugar or sprinkled them with powdered sugar.
I suppose you could bake these too. I am going to try that sometime.
Sourdough is a bit more dense than regular yeast pastries, so It doesn't take much to fill you up.
I did get to roll out a little dough and cut some small ones for the girls. Can you believe they don't like the chocolate filling.
And since some of you like to see one ripped apart, here ya go. touched up the filling just for you guys.
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