Almond Sourdough Swirls

Dough

160g plain unsweetened plant milk

28g plant based butter

100g active starter

24g sugar

300g all purpose flour

5g salt

Filling

1/2 cup plant based butter room temp

1/2 cup sugar

1 cup almond flour

2 plant based eggs (I used Bob’s Redmill Egg Replacer)

1 tsp almond extract

Topping

2 Tbl almond milk

1 tsp agave

Chopped almonds

Simple Syrup

3 Tbl Sugar

3 TBl Water

The night before baking day:

1 . Prepare the Dough. Combine warm butter and milk in a small saucepan until butter is melted and well combined, let cool so it’s not boiling hot but room temp or mildly warm, if it’s too hot when you add it to the starter it will kill the starter.

2.  In the bowl of a stand mixer combine starter and sugar and mix with a Danish whisk or wooden spoon to combine.

3. Add the warm milk/butter mixture to the starter/sugar mixture and blend well.

4. Add the flour and salt to the mixture and combine until a shaggy dough forms. Cover and let dough rest 30 min.

5. Use the dough hook on the stand mixer and set on speed #2 or #3 for 6-8min until dough becomes supple, smooth and pulls away from the bowl when ready.  Perform a set of stretch and folds and cover.

6. Perform 2-3 more sets of stretch and folds 30 min apart covering dough in between each set.

7. Cover and proof 8-12hrs the dough should more than double

On baking Day : Prepare a baking sheet with parchment

8. Mix the filling in a shallow bowl with a spatula combine butter and sugar. Add almond flour, plant eggs and almond extract and mix until well combined and set aside.

9. Turn the dough out onto a lightly floured surface and knead it for 30 seconds or so to wake it up and then use a rolling pin to roll into a rectangle approx. 21” long and 14” wide. It’s important to get it as close to a rectangle as possible

10. Carefully spread the butter/sugar mixture evenly over the bottom 2/3 of the dough

11. Fold the rectangle by taking the bare 1/3 and side and folding it to the center and then folding the last 1/3 over the top. Take a moment to pinch all the edges together to seal and then gently roll the dough out again flattening the thick rectangle until the short side is about 8” in length. If the dough becomes too soft you can pop it back in the fridge for 10-15 min.

12. Using a knife, cut the rectangle in have lengthwise and then cut each of those pieces into fourths to create 8 long strips. Starting at the end, roll each strip into a tight bun and tuck the end underneath. Transfer to the parchment lined baking sheet and cover loosely to rise in a warm spot approx 45min -1hr

13. Preheat the oven to 350 and brush the tops of the buns with the egg wash and sprinkle with almonds. Bake 20-25 min or until the inside temp reaches 200F If the tops are not golden by the time they are done, set your oven to low broil for 2-3 min to lightly brown the tops.

14. Remove and set on cooling rack. While they are cooling bring the simple syrup sugar and water over medium heat to a boil and then remove from heat and lightly brush the mixture over each bun.

These are best enjoyed the same day!