Sourdough is having a moment, and you don’t want to miss it! From a croissant sourdough loaf to yummy sourdough matcha bagels these viral recipes made with a sourdough starter are taking over kitchens everywhere. 

1. Sourdough croissant loaf 

Yes, you read right! A crunchy, buttery croissant bread? Yes, please! The viral collab of a sourdough loaf and a croissant has taken TikTok by storm – and we are here for it. For this delicious recipe you’ll incorporate cold butter during when you do the stretch and fold stages to create a flaky, buttery soft layers. Yum! 

@chels_field Replying to @Kat Zhu Croissant Sourdough Recipe 100g sourdough starter 350g warm filtered water 500g bread flour (I use @King Arthur Baking ) 10g salt 1 stick cold butter (grated) 1. In a medium-sized bowl, add your active sourdough starter and water. Mix thoroughly with a wooden spoon or spatula. 2. Add the flour and salt. Mix with spatula and then use your hands to make sure it’s mixed thoroughly. This will take a few minutes. You will want to make sure there are no flour clumps left. Scrape down the sides of the bowl to ensure that everything is incorporated into the main dough. 3. Cover and let sit for one hour. NOTE- This hour begins as soon as you begin mixing your dough together, NOT after you have completed the mixing and coil fold steps. 4. After the hour is up, you will start your coil folds or stretch and folds. 5. Grate the cold butter and place into the dough during your second coil fold. 6. When you are finished, place the plastic cover over the bowl, and allow the dough to rest for 30 mins 7. Perform a total of 4 rounds of coil folds (or stretch and folds) each 30 minutes apart. 8. Allow the dough to bulk ferment until it is fully proofed. The amount of time will vary depending on the temperature of your house, your dough and the climate you are in. (Use the below table for timing and 9. Once your bulk fermentation is finished you will do a preshape. To pre-shape, you will do circular motions, scrape the dough under itself and toward yourself to create a round, tight ball of dough. The goal is to create a uniform ball of dough with smooth, tight surface tension. 10. Cover the dough and allow it to rest for about 20 mins. 11. After the dough has finished its bench rest, use the bench scraper to flip the dough upside down onto your counter. The part of the dough that was touching the counter during the bench rest should now be 12. Very gently stretch the dough at its corners to create a square or rectangle shape. 13. Grab the bottom of the dough and fold it up ward, then grab the right side and flip over to the left, left over to the right, pull the top of the dough down to the center. 14. Stitch the dough by pulling the sides and cross crossing over each other (shown in the video) 15. Then roll the dough up like a burrito and place into your banneton. Cover and put in the fridge for at least 12 hours or up to two days. 16. Next day, preheat your oven to 500 degrees with your Dutch oven inside for 25 minutes. 17. Once preheated, take your dough out of the fridge and place onto parchment paper and score the lo 18. Place into the preheated Dutch oven for around 23 mins with the lid on. 19. After 23 mins, remove the lid and turn the oven temp to 450 and bake for an additional 8 minutes. time will vary depending on your oven) Or until your internal dough temp reaches 200 degrees Fahrenheit. #sourdoughbread #sourdough #sourdoughstarter #sourdoughforbeginners #sourdoughtok ♬ som original – andressaressam

2. Sourdough cereal 

Add some sugar, spice (and the sourdough starter, of course) to make a delicious cinnamon toast crunch cereal. This yummy breakfast cereal is buttery, flaky, and perfectly sweet. This viral recipe is popping up on everyone’s For You pages – and it’s a breeze to make. Once cooled down, just add milk and voila! 

@lauragettle This was a first try at Simplicity and A Starter’s Homemade Sourdough Cinnamon Toast Crunch Cereal. I’d say it was a success, and it was so easy which is always a bonus! My 2yo gobbled it up! #sourdough #sourdoughdiscard #sourdoughstarter #homemade #cereal ♬ original sound – Laura | MultiPassionate SAHM

3. Sourdough matcha bagels 

This one is definitely for the bagel-obsessed! It was only a matter of time before matcha made its appearance in the sourdough world – and we could not have imagined a tastier way! The naturally sweet, nutty and clean flavour of matcha adds another layer of depth to your bagel. You can pair it with toppings like cream cheese and creamy avocado. Are you a sweet tooth? Opt for toppings like honey or jam. These bagels are chewy, soft and rich with matcha flavour in every bite.   

@jeshastevens Replying to @daveearly3 matcha swirl sourdough bagel. Bagel recipe will be up monday #sourdough #sourdoughbread #bagel #bageltok #sourdoughstarter #stpatricksday ♬ Love on the Brain (Originally Performed by Rihanna) [Instrumental Version] – Hit The Button Karaoke

Photography: Fresh Living Magazine 

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Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) chopped dark chocolate  

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180°C. Grease a 20cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50-55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 3 Easter desserts to impress your guests  appeared first on MyKitchen.

Make fancy Easter showstoppers with a little help from store-bought essentials – and a shake of sugar and spice.  

Classic cinnamon rolls 

Serves 10 • Total Time 45 Min [Plus Rising Time] 

Ingredients

FOR THE CINNAMON ROLLS  

500g store-bought dough
1½ cups packed brown sugar
6 tsp (90g) ground cinnamon
½ cup butter, very soft
¼ cup milk, to glaze
3 tbsp butter, to glaze

FOR THE CREAM CHEESE ICING  

¼ cup butter, softened
1 cup icing sugar, sifted
1 tub cream cheese   

Method

1. Flour a working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish about a centimetre apart. 
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size. 8. Preheat oven to 180°C. 
8. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll. 10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
9. Remove from the oven and brush with butter. 
10. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined. 13. Add cream cheese and beat until smooth. 
11. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s Tip: Brush the cooked rolls with butter for 4 a glossy finish.  

How To Make Cinnamon Rolls 

1. Spread with sugar and cinnamon mixture.
2. Roll into a log.
3. Slice into cinnamon rolls.
4. Allow to rise before baking.  

Tips for the scrummiest cinnamon rolls  

• Using store-bought dough is a major time-saver and tastes just as good as if you’d made it from scratch.
  
• You’ll be guaranteed a moist crumb if you brush the rolls in milk halfway through the cooking time.
  
• Make smaller buns by cutting the dough portions thinner. Just remember to decrease the baking time!
  
• These buns are best eaten on the day. If you have any left over, store in an airtight container and heat up to serve.  

Read here for more Easter Bakes 

Ultimate Easter sundae 

Serves 1 • Total Time 10 Min 

Ingredients

1 large hollow chocolate Easter egg
2-3 scoops ice cream
80g white chocolate, chopped
handful fresh berries
store-bought caramel sauce, to drizzle

Method

1. Using a hot knife, slice off the top of the Easter egg. 
2. Fill egg with scoops of ice cream. 
3. Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce. 

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa. 

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine

The post Easter Showstoppers With Store-Bought Essentials appeared first on MyKitchen.

Although we are serving these up tear-and-share style, we would be quite happy polishing off a tray of these babies on our own. They are super easy to make so that anyone can get the deliciousness that are cinnamon rolls in their own home.

MAKES 12// COOKING TIME 50 min

INGREDIENTS
For the bread dough
250g flour
1 tsp salt
½ tsp sugar
25g butter
5g instant yeast
150 ml lukewarm water
For the cinnamon buns
100g butter, at room temperature
50g castor sugar
1½ tbsp ground cinnamon
200g cream cheese
100g icing sugar, sifted
2 tsp vanilla essence

METHOD
For the bread dough
1. Combine the flour, salt and sugar.
2. Use your fingers to rub in the butter.
3. Mix in the yeast.
4. Add enough water to form a soft, but not sticky, dough.
5. Knead for 5 minutes, until smooth and elastic.
For the cinnamon buns
1. Preheat oven to 190°C and grease a 20 cm ovenproof dish with half the butter.
2. On a lightly floured surface, roll out the bread dough into a rectangle about ½ cm thick.
3. Spread the remaining butter over the dough, then sprinkle with the castor sugar and cinnamon. Roll up the dough into a Swiss-roll shape. Cut the roll into 4 cm slices and pack tightly into the dish, cut-sides up. Bake for 25–30 minutes, until golden.
4. Beat together the cream cheese, icing sugar and vanilla essence until smooth. Spread cream-cheese icing over the cinnamon pull-apart buns and serve warm.

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