Artisan Sourdough Loaves, Strawberry Pop-Tart Cookies, and Cinnamon Rolls Bake Day
Artisan Sourdough Loaves, Strawberry Pop-Tart Cookies, and Cinnamon Rolls Bake Day
Ingredients
For the Artisan Sourdough Loaf
- 100 grams active sourdough starter, fed and active
- 350 grams warm water, about 90-95°F
- 500 grams bread flour
- 10 grams fine sea salt
For the Strawberry Pop-Tart Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or water
- 1/2 teaspoon vanilla extract, for glaze
- 2 tablespoons sprinkles, colorful, as needed
For the Cinnamon Rolls
- 1 cup warm milk, about 105-115°F
- 2 1/4 teaspoons active dry yeast, 1 packet
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened, for filling
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans, optional, for maple pecan rolls
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or water, for glaze
- 1/2 teaspoon vanilla extract, for glaze
- 1/2 teaspoon maple extract, optional, for maple pecan glaze
Instructions
- 1
Begin the Sourdough Loaf: In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing with a wooden spoon or your hands until no dry spots remain. The dough will be shaggy. Cover the bowl with a damp cloth or plastic wrap and let rest for 30 minutes (autolyse).
⏱️ 35 min
- 2
Perform the first set of stretch and folds for the sourdough. With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat this process 3 more times. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3-4 more times, every 30 minutes, for a total of 4-5 sets. After the final set, cover the bowl and let the dough bulk ferment at room temperature until it has increased in volume by about 50-75% and is bubbly (this can take 4-8 hours depending on ambient temperature and starter activity).
⏱️ 300 min
- 3
Prepare the Cinnamon Roll Dough: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy. Stir in the melted butter, egg, remaining granulated sugar, and salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 100 min
- 4
Prepare the Sugar Cookie Dough for Pop-Tart Cookies: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
⏱️ 45 min
- 5
Shape the Sourdough Loaf: Gently turn the bulk-fermented sourdough dough out onto a lightly floured surface. Divide if making multiple loaves (for 4 servings, one loaf is sufficient). Gently pre-shape into a round, letting it rest for 20 minutes. Then, perform a final shaping, creating tension on the surface. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours (cold proof).
⏱️ 90 min
- 6
Assemble and Bake Cinnamon Rolls: Once the cinnamon roll dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the dough. If making maple pecan rolls, sprinkle the chopped pecans over the filling. Tightly roll the dough from the long side into a log. Slice the log into 6-8 equal pieces. Place the rolls into a lightly greased 9x13 inch baking pan or aluminum foil pans. Cover and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 75 min
- 7
Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown. While the rolls bake, prepare the glaze by whisking together the powdered sugar, milk (or water), and vanilla extract until smooth. For maple pecan glaze, add maple extract. Once baked, remove rolls from the oven and let cool slightly before generously spooning glaze over them.
⏱️ 35 min•🌡️ 375
- 8
Assemble and Bake Pop-Tart Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Take one disc of chilled cookie dough. Roll out portions of the dough to about 1/4 inch thickness. Use a 2 1/2-inch round cookie cutter (or similar size) to cut out circles. Gently press each circle into a cup-like shape on the baking sheet. Place about 1 teaspoon of strawberry jam into the center of each. Carefully gather the edges of the dough around the jam and pinch to seal, forming a ball. Repeat with remaining dough. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 30 min•🌡️ 375
- 9
Glaze Pop-Tart Cookies: While cookies cool, prepare the glaze by whisking together the powdered sugar, milk (or water), and vanilla extract until smooth. Once cookies are completely cool, spoon a generous amount of glaze over the top of each cookie. Immediately add colorful sprinkles before the glaze sets.
⏱️ 15 min
- 10
Bake the Sourdough Loaf: About 45 minutes before baking, place a Dutch oven with its lid into the cold oven and preheat to 450°F (230°C). Once preheated, carefully remove the hot Dutch oven. Gently invert the cold-proofed sourdough onto a piece of parchment paper. Score the top of the loaf with a lame or sharp razor blade in your desired pattern. Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
⏱️ 75 min•🌡️ 450
- 11
Finish Baking Sourdough: Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and rustic. Carefully remove the loaf from the Dutch oven and transfer to a wire rack to cool completely for at least 2 hours before slicing.
⏱️ 25 min•🌡️ 450
- 12
Enjoy your bake day creations! These items are best enjoyed fresh but can be stored at room temperature in airtight containers for several days.
Kitchen Tools
Nutrition Facts (per serving)
Artisan Sourdough Loaves, Strawberry Pop-Tart Cookies, and Cinnamon Rolls Bake Day
Ingredients
For the Artisan Sourdough Loaf
- 100 grams active sourdough starter, fed and active
- 350 grams warm water, about 90-95°F
- 500 grams bread flour
- 10 grams fine sea salt
For the Strawberry Pop-Tart Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or water
- 1/2 teaspoon vanilla extract, for glaze
- 2 tablespoons sprinkles, colorful, as needed
For the Cinnamon Rolls
- 1 cup warm milk, about 105-115°F
- 2 1/4 teaspoons active dry yeast, 1 packet
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened, for filling
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans, optional, for maple pecan rolls
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or water, for glaze
- 1/2 teaspoon vanilla extract, for glaze
- 1/2 teaspoon maple extract, optional, for maple pecan glaze
Instructions
- 1
Begin the Sourdough Loaf: In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing with a wooden spoon or your hands until no dry spots remain. The dough will be shaggy. Cover the bowl with a damp cloth or plastic wrap and let rest for 30 minutes (autolyse).
⏱️ 35 min - 2
Perform the first set of stretch and folds for the sourdough. With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat this process 3 more times. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3-4 more times, every 30 minutes, for a total of 4-5 sets. After the final set, cover the bowl and let the dough bulk ferment at room temperature until it has increased in volume by about 50-75% and is bubbly (this can take 4-8 hours depending on ambient temperature and starter activity).
⏱️ 300 min - 3
Prepare the Cinnamon Roll Dough: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy. Stir in the melted butter, egg, remaining granulated sugar, and salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 100 min - 4
Prepare the Sugar Cookie Dough for Pop-Tart Cookies: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
⏱️ 45 min - 5
Shape the Sourdough Loaf: Gently turn the bulk-fermented sourdough dough out onto a lightly floured surface. Divide if making multiple loaves (for 4 servings, one loaf is sufficient). Gently pre-shape into a round, letting it rest for 20 minutes. Then, perform a final shaping, creating tension on the surface. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours (cold proof).
⏱️ 90 min - 6
Assemble and Bake Cinnamon Rolls: Once the cinnamon roll dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the dough. If making maple pecan rolls, sprinkle the chopped pecans over the filling. Tightly roll the dough from the long side into a log. Slice the log into 6-8 equal pieces. Place the rolls into a lightly greased 9x13 inch baking pan or aluminum foil pans. Cover and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 75 min - 7
Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown. While the rolls bake, prepare the glaze by whisking together the powdered sugar, milk (or water), and vanilla extract until smooth. For maple pecan glaze, add maple extract. Once baked, remove rolls from the oven and let cool slightly before generously spooning glaze over them.
⏱️ 35 min•🌡️ 375 - 8
Assemble and Bake Pop-Tart Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Take one disc of chilled cookie dough. Roll out portions of the dough to about 1/4 inch thickness. Use a 2 1/2-inch round cookie cutter (or similar size) to cut out circles. Gently press each circle into a cup-like shape on the baking sheet. Place about 1 teaspoon of strawberry jam into the center of each. Carefully gather the edges of the dough around the jam and pinch to seal, forming a ball. Repeat with remaining dough. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 30 min•🌡️ 375 - 9
Glaze Pop-Tart Cookies: While cookies cool, prepare the glaze by whisking together the powdered sugar, milk (or water), and vanilla extract until smooth. Once cookies are completely cool, spoon a generous amount of glaze over the top of each cookie. Immediately add colorful sprinkles before the glaze sets.
⏱️ 15 min - 10
Bake the Sourdough Loaf: About 45 minutes before baking, place a Dutch oven with its lid into the cold oven and preheat to 450°F (230°C). Once preheated, carefully remove the hot Dutch oven. Gently invert the cold-proofed sourdough onto a piece of parchment paper. Score the top of the loaf with a lame or sharp razor blade in your desired pattern. Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
⏱️ 75 min•🌡️ 450 - 11
Finish Baking Sourdough: Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and rustic. Carefully remove the loaf from the Dutch oven and transfer to a wire rack to cool completely for at least 2 hours before slicing.
⏱️ 25 min•🌡️ 450 - 12
Enjoy your bake day creations! These items are best enjoyed fresh but can be stored at room temperature in airtight containers for several days.