Sourdough Raspberry Roll Wreath

This Cinnamon roll wreath is made with sourdough starter, filled with a sweet raspberry filling, and topped with a rich cream cheese frosting.

It is an impressive looking dessert that is actually super easy to make. You will love bringing this sourdough raspberry roll wreath to your next brunch or holiday event.

– milk – sourdough starter – granulated sugar – egg – bread flour – unsalted butter – raspberries

INGREDIENTS

In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Next, whisk in the sugar and egg until well incorporated.

1

Sift the flour and salt into the bowl, stirring until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated.

2

After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes allowing the flour to fully absorb all the liquid.

3

Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes.

4

Cover the bowl with a damp cloth to bulk ferment the dough at 71°F(21°C) for 10-12 hours, or overnight.

5

Swipe up for the full recipe!

Cherry Cinnamon Rolls with Homemade Filling

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