⅔ cup all-purpose einkorn flour (80g) + 3½ cups all-purpose einkorn flour (440g) + more for dusting
1 cup warm milk (245g)
½ cup evaporated cane juice (100g)
½ teaspoon sea salt
4 tablespoons softened butter (55g)
1 flax egg : 3tbsp water
For the filling: (make 1.5-2x amount)
4 tablespoons softened butter
1 tablespoon ground cinnamon
⅓ cup evaporated cane juice
⅓ cup finely chopped pecans/ almonds / walnuts
½ teaspoon ground cardamom
Optional Notes: add almond extract, make lemon glaze topping, sprinkle sugar on top, brush with butter while raising….
Whisk water and sourdough starter until frothy.
Add ⅔ cup all-purpose einkorn flour.
Mix with a spoon until combined.
Leave covered at room temperature until bubbly and airy. This could take anywhere from 3 to 4 hours, to 6 to 7 hours. It depends on your kitchen temperature, starter activity, and type of starter (whole grain and rye ferment more quickly).
Once fermented, add warm milk to the bowl of a standup mixer.
Add starter dough.
Whisk until combined.
Add 3½ cups all-purpose einkorn flour. I use a medium sieve to sift it straight into the bowl.
Add sugar and salt.
Fit mixer with dough hook, and knead gently until everything is just combined. The dough will look dry and might be crumbly.
Let rest for 20 to 30 minutes. During this time (called autolyse by bakers), the dough hydrates, becoming softer and more workable.
Turn mixer on low speed.
Add softened butter one piece at a time.
Knead for about 10 minutes.
Let the dough rest at room temperature for 2 to 3 hours.
Transfer dough to refrigerator for 8 to 12 hours. This cold fermentation keeps the dough from getting sour. Einkorn’s simpler structure and high mineral content causes it to ferment more quickly than most other grains.
Bring the dough to room temperature.
Dust work surface generously with flour.
Turn the dough onto surface, and knead it into a ball.
Roll it out to make a rectangular shape. The size isn’t that important — you can stretch it later — but I aim for about the size of 2 large cutting boards. The dough will want to spring back at first, but keep rolling and it will stretch nicely.
To make the filling, combine all filling ingredients in a small bowl.
Spread mixture on top of the dough.
Fold dough in half.
Cut dough longitudinally into 16 strips. I cut the dough in half, then each part in half again, and so on, until I get 16.
Twist each strip and roll, tucking the ends underneath.
Put rolls on a cookie sheet lined with parchment paper.
Let rest again for 1 to 2 hours.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).