Ingredients

• FILLING:
• 1/2 cup sucanat or brown sugar
• 1 1/2 teaspons cinnamon
• 6 tablespoons butter, melted
• INGREDIENTS:
• 1/2 cup cold lard or butter, cut into small chunks
• 2 1/2 cups all-purpose flour
• 1/2 cup sourdough starter
• 1 Tbsp. sugar, honey, or maple syrup
• 1 cup milk or cultured milk ( yogurt, milk kefir, or buttermilk)
• 3/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Directions

1. At least seven hours before baking, prepare the dough for a long fermentation. Start by cutting the butter into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot in your kitchen for 7 to 12 hours.

2. Preheat oven to 350°F. When ready to commence baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle this over your fermented dough and knead until it comes together into a cohesive, soft dough.

3. In a small bowl combine filling ingredients until they form a paste.

4. Roll dough out into a 1/4 to 1/2 inch thick rectangle. Spread filling evenly over dough. Roll dough tightly and cut into 1/2 inch thick pieces.

5. Place in a 12-inch cast-iron skillet and bake in pre-heated oven for 20 to 30 minutes or until golden brown on top and bottom.

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