sourdough starter.. start with 200 grams of starter... add equal parts water and flour to make 600 grams. Made it at 12:30, by 6pm it had risen to triple in size.

caramel walnut cinnamon sourdough buns

cinnamon raisin sourdough buns

looks sooooooooooo good

Here is a caramel walnut cinnamon bun with some homemade cream cheese icing... just to make the drool a little wetter



bun is slightly heated and drizzled with icing.. a heavy drizzle
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THUD...need a napkin...how did you make the icing?

Sharon (11135269) wrote:THUD...need a napkin...how did you make the icing?

250 grams of Cream Cheese (1 package)

113 grams of Butter (1 stick if using the 454 gram package that has 4 individual sticks)

8 grams of Vanilla Extract (2 teaspoons) .. can be more or less. Last time I used only 4 grams, this time I doubled it.

1.5 grams of Salt (1/4 teaspoon)

300 grams of Icing Sugar .. can be more or less. Original recipe called for 500 grams, I added only 300 grams
(the icing sugar I buy is a 500 gram package. The recipe called for 500 grams but I used less. You can just add and mix to taste without measuring)

30 grams of Milk (2 tablespoons) .. this is optional, can be 1 gram or 30 grams or none at all. Last time I added Milk this time I did not.

Mix butter and cream cheese together.
Add Salt and Vanilla Extract and mix.
Add SIFTED icing sugar. Make sure to sift the icing sugar to prevent lumps in the icing.
(I put the first scoop of icing in without sifting, I forgot , so there are a few lumps but it's still delicious )
*add Milk if desired.. as much or as little as you like.

With this easy peasy recipe everything can be adjusted, there are no hard rules.
No salt or more salt, this time I over poured a little, ooops.
The only thing that remains constant for me is the cream cheese because it comes in a 250 gram package.
I weigh the butter ( I usually don't buy the package with wrapped sticks unless they are on sale ) so if it's 110.6 grams it's ok.. 115 grams is ok too.. 150? I've never tried it but might be fine. Let your taste buds guide the way

Thank you...sounds easy enough