Ingredients

The following ingredients have 4 Servings
  • 3½ tablespoons unfed sourdough starter (discard) ((50 grams))
  • 3⅓ tablespoons tablespoons milk (lukewarm)* ((50 grams))
  • 2 tablespoons butter (melted and cooled) ((30 grams))
  • 1 large egg yolk
  • 2¼ tablespoons granulated sugar
  • ½ teaspoon honey
  • 1 cup + 1 tablespoons all purpose flour ((138 grams))
  • 1 pinch salt
  • 1-2 tablespoons slivered almonds
  • 1-2 tablespoons coarse sugar
  • 1-2 tablespoon milk

Instruction

  • In the mixing bowl add the starter and milk, mix with a whisk or flat beater until combined.
  • Add the butter and yolk and combine, with the flat beater. Next add the sugar and honey, beat to combine.
  • Add the flour and salt and with the dough hook knead until smooth and elastic. Roll the dough into a circle 1/8 inch thick
  • Cut into 8 triangles, roll up each triangle starting with the end to the tip. Place them on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area until doubled in bulk about 6-8 hours.
  • Pre-heat oven to 350F (180C).
  • Brush each triangle with milk and sprinkle with almond slivers or coarse sugar if desired. Bake for approximately 20 minutes or until golden. Move to a wire rack to cool. Enjoy!