Favorite Sourdough Christmas Recipes

What is your favorite sourdough dinner roll recipe? What about other sourdough Christmas favorites? Has anyone invented a sourdough fruitcake or is that just a silly idea since they don't need to rise much (or at all) anyway?

Pannetone is supposedly a sourdough recipe. I am not a big fan of sweet bread, and pannetone is supposedly finicky, but might be worth trying.

I feel that almost any sourdough can be used to make something for Christmas.

Just add Christmas-type ingredients like fruits, nuts, icings, etc.

Maybe you are looking for more traditional type recipes.

While this may not be Christmas like, I believe it may be made during Christmas:

https://permies.com/t/66366/kitchen/vollkornbrot

You might like this Stollen made using sourdough:

https://www.cdkitchen.com/recipes/recs/1206/sourdough-german-stollen155591.shtml

This Panettone:

https://breadtopia.com/naturally-leavened-christmas-panettone/

Because sourdough is so versatile it can be made into pancakes and cookies.

I made a pumpkin tarragon sourdough loaf a few years back.  I’ll have to dig up the recipe I landed on,  but basically some roasted pumpkin and tarragon added with the water backed off a touch. Bake it slightly cooler as the pumpkin would like to burn. :)

Those were lovely :)

I feel that any recipe regular sourdough could be made into these:


christmas Pull Apart Bread



Christmas Wreath



Christmas Bread



source

I make paleo sour dough breads. It took me a long time to figure out how to do it and perfect the recipe, but I am happy I did. I often change the recipe to fit the season and give us something different. Walnuts and raisins works well, cinnamon sugar as a swirl, and one with pumpkin, pumpkins spice and pecans.

Getting the mix on paleo breads is a challenge...  

Ulla, would you be willing to post your paleo sourdough recipe?

No biggie if not, but I think it could accelerate my success.  

Thanks for sharing the pics.

kate Alley wrote:Getting the mix on paleo breads is a challenge...  

Ulla, would you be willing to post your paleo sourdough recipe?

No biggie if not, but I think it could accelerate my success.  

Thanks for sharing the pics.

Here it is:
Paleo Sour dough bread

Ingredients:

4 eggs (let them get to room temperature before starting)
1 cup of warm water
1/4 cup avocado oil
1/2 cup of sour dough starter
1 1/2 cups of cassava flour
1 tblsp husk
1 tsp xanthan gum
1 cups of almond flour
3/4 cups sweet potato starch
6 tbsp. collagen powder
1 tbsp. Gelatine
1 tbsp. sugar/honey/marble sirup
1 tsp. salt

Instructions:
Mix the dry ingredients first, and then add the rest. You will have to mix the dough for a while, until the husk activates and the dough becomes thick enough to be firm, The dough will sticky texture like very thick cake dough.
Prepare a piece of baking paper with either oil or flour. Scrape the dough onto the paper. With wet or oiled hands, gently shape the dough into a round. Transfer it to a bowl along with the baking paper. Let it sit on your counter for 2 hours, then transfer it to your fridge and let it raise for 8-12 hours.
After raising in the fridge for 8-12 hours, take it out and let it sit in your counter for 2 hours. The dough is now firm enough that you can score it. While the bread warms up on the counter, turn the oven on to 450F and place your Dutch oven in it. Let the Dutch oven heat for at least 45 minutes.
Transfer the bread to the Dutch oven and place it in the oven lid on. Bake for 30 minutes, take off the lid and let it bake for an additional 30 minutes. Remove the bread from the oven, and let it cool for 2 hours before cutting and eating.

Thanks!!

My husband loves these sourdough cinnamon buns. I make them without sugar. I make a mix of flour, cinnamon, butter and monkfruit extract for the filling. Monk fruit extract to replace the sugar in the dough portion as well. My husband says the texture of these is perfect, bakery quality. We don't ice them; we eat them plain.  I also retard the dough overnight (my method, not required in the recipe - I refrigerate it after it's been kneaded or stretched). I'm not sure it matters in the case of these rolls; I usually am doing this for my own convenience.  But with crusty sourdough breads, they greatly benefit from retarding.

Sourdough Cinnamon Buns Recipe by Charlotte Rutledge


I also love sourdough discard recipes.  I make a cracker that is hard to make last the evening. Lots of discard cracker recipes out there and they are all worth trying, in my experience. Crackers are a very personal choice. :-D  I use a recipe that is only the starter, butter and salt.  Then sprinkle with "everything" mix.  It's a little tricky to get the butter/starter ratio right, but when you do, outstanding.

These sourdough discard baguettes are outstanding, and the closest to a French bakery according to my husband.  I wouldn't know, but he has a great sense of taste.  I also use this dough to make other things, even an impromptu pizza crust, or a pesto twist star tear-and-share loaf.  It's the best multi-purpose dough I've tried thus far. To get the French bakery taste, I retard the dough overnight (I use a refrigerator, post knead/stretches).

Sourdough Baguettes Recipe by PJ Hamel


Another discard recipe that fits more of your original question, this one for soft sour rolls:

Buttery Sourdough Buns Recipe by PJ Hamel


Whoever PJ Hamel is... you are a seriously GREAT baker. These have been the closest to "no-fail" baking recipes I've found.

This link to King Arthur Baking Cosearch for "Discard" recipes, then pick the ones with the most stars.  That's how I've found these really good ones.

It's great.  Discard is not all pancakes, English muffins and zucchini bread!

Kim Goodwin wrote:My husband loves these sourdough cinnamon buns. I make them without sugar. I make a mix of flour, cinnamon, butter and monkfruit extract for the filling. Monk fruit extract to replace the sugar in the dough portion as well. My husband says the texture of these is perfect, bakery quality. We don't ice them; we eat them plain.  I also retard the dough overnight (my method, not required in the recipe - I refrigerate it after it's been kneaded or stretched). I'm not sure it matters in the case of these rolls; I usually am doing this for my own convenience.  But with crusty sourdough breads, they greatly benefit from retarding.

Sourdough Cinnamon Buns Recipe by Charlotte Rutledge

Just came in to leave an apple and to say you MUST try these! I prepared them yesterday and baked them this morning, and they are easy to make and delicious! Great for a weekend breakfast, especially now that I can leave the prepared baking tray on the cold terrace and pop them in the oven in the morning.
Thanks for the recipe!

Anita Martin wrote:Great for a weekend breakfast, especially now that I can leave the prepared baking tray on the cold terrace and pop them in the oven in the morning.
Thanks for the recipe!

Right?! I love that convenience.  Working with sourdough starter is already such a process. I don't keep my sourdough going constantly like some people do, or like would be traditional - I liven it up and use it, then store the rest in the fridge a couple weeks until I bake again.  In cold weather it might take three days to get the starter refreshed, and then you still have to make the dough. Being able to refrigerate the dough overnight saves my sanity. :-D

That cinnamon roll recipe is the closest I can recall  - dare I say - Cinnabon tasting like! I haven't had one of those is probably over 20 years, so that's from a possibly tainted memory.  And I feel a tad embarrassed comparing real food to a commercial product, but it does remind me of walking through a mall and having someone tempt you with a samples tray.