Ingredients
- The Dough
- 1 cup warm water
- 1 cup sourdough starter - bubbly
- 1/4 cup olive oil
- 1/4 cup honey
- 2 teaspoons Celtic Sea Salt
- 4 cups Bread Flour
- Filling
- 1/4 cup coconut sugar1 tablespoon cinnamon1 large orange - zested
- Egg Wash
- 1 egg1 tablespoon water
Directions
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Using a stand mixer with a bread hook, combine water, sourdough starter, olive oil, honey, and salt.
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Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
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Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
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Once doubled place dough on a floured board and cut dough into 3 equal pieces.
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Using a rolling pin, roll your first piece of dough into a large 15″×6″ rectangle.
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Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
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Brush your egg wash on the dough using a pastry brush.
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Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
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Roll up your dough from the long angle and pinch the open ends together.
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Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
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Gently braid your two strands one over top of the other until you get to the end.
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Pinch together ends to form into a mini wreath.
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Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
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Preheat oven to 425° Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.