i love the sweet honey flavour of muscat grapes, i used them to make a compote to go in these sourdough buns, i added some honey, pecans and rosemary too.
they were really nice and it was great to have something a bit different from the normal cinnamon buns which i would usually make.
i wanted to use some of my sourdough starter that me and my partner made a few weeks ago (sally sourdough we have named her lol) so this was the perfect excuse. But I only wanted to add a bit to add depth of flavour and use dried yeast as well.
recipe for dough
125g sourdough starter
500g (4 cups) strong white flour
200ml milk (3/4 cups plus 2 tbsp)
150ml water (2/3 cup)
1 tsp salt
1 tbsp dried yeast
3 tbsp honey
110g 1/2 cup sugar
5 tbsp chopped pecans
1 sprig rosemary
in a bowl of a stand mixer fitted with a dough hook add the flour, sourdough starter and yeast, then add the salt on the other side of the bowl, add the milk then start mixing and finally add the water slowly as it is mixing, knead for 5 minutes then place in a oiled bowl and cover in plastic wrap.
leave to proof 1 hour to 2 hours or until doubled in size.
to make filling add grapes, honey, sugar and finely chopped rosemary in a pan, over a medium heat and squash the grapes to release the juice then simmer until it thickens into a compote.
pour into jar.
roll dough out into a large rectangle.
spread the compote over the dough then drizzle over a tbsp of honey and sprinkle over the chopped pecans.
roll up into a log and use a knife or dough cutter to slice into buns, arrange in a non stick baking dish.
cover with plastic wrap (ensuring that it is not touching the dough) and leave to rise again for an hour.
preheat the oven to 180c 350f
bake for 30 minutes until golden
let cool and enjoy
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