Description
These Sourdough Sweet Potato Asiago Star Bread Rolls are the result of a year-long journey to create the perfect centerpiece for holiday gatherings.
Ingredients
Levain
- 20 grams (4 tsp.) sourdough starter
- 50 grams (~1/4 cup / 1.34 oz) water
- 50 grams (1/3 cup) all-purpose flour
Dough
- 200 grams (1 cup) roasted sweet potato*
- 350 grams (2 3/4 cups) all-purpose flour
- 200 grams (1 2/3 cups) whole grain spelt or white whole wheat flour
- 250 grams (1 cup) water, divided
- 52 grams (1/4 cup) light brown sugar
- 57 grams (4 Tbsp.) butter, melted
- 2 grams (1 tsp) pumpkin pie spice or ground cinnamon
- Levain, all
- 10 grams (~2 tsp.) fine sea salt
- 112 grams (4 ounces) Asiago cheese, divided
Assembly
- one 8–ounce wheel Brie cheese
- 1 large egg, beaten with pinch of salt (egg wash)
- 2 teaspoons smooth fig jam
Instructions
In a small bowl, mix the starter and water with a wooden spoon. Add in the flour and stir well until the flour is thoroughly incorporated.
Cover the bowl and set aside in a warm place overnight.
*Roast Sweet Potato
Prepare the sweet potato the day before and place it in the refrigerator or roast it the same day as the final dough and cool before using.
Preheat oven to 400 F. Wash and cut the ends off of the sweet potato. Place it whole on a baking sheet lined with parchment paper. Bake until tender, about 45 minutes.
Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well.
In the bowl of a stand mixer, add the flours, water, and roasted and cooled sweet potato. Mix on low speed for several minutes.
While the dough comes together, add the levain in small pieces. Continue mixing for several more minutes. The dough will be tacky, but you should be able to pull a window pane before adding the butter and sugar. Let the dough rest for 20 minutes.
Add in the butter, sugar, and spices. Mix well. Let the dough rest an additional 20 minutes before adding in the salt.
Sprinkle the salt over the top of the dough and mix thoroughly. Let the dough rest for 20 minutes before adding the cheese.
Gently fold in 2 ounces of cheese. Remove the dough to a clean large bowl. Cover and let the dough bulk ferment for 1 hour.
Cover tightly with plastic wrap and place the dough in the refrigerator overnight.
Line a 14-16 inch round pizza pan completely with parchment paper. You may need 2 pieces of parchment.
Unwrap the Brie wheel and cut the rind off the top. Rewrap the Brie and keep it at room temperature.
Wrap the Brie container or a similar size oven safe bowl with aluminum foil. Grease the outside of the container to keep the dough from sticking to it. Place the foil-wrapped container in the center of the parchment-lined pizza pan.
Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 30 equal pieces (~42 grams each). Roll each piece into a neat ball.
Arrange 15 balls in a circle around the outside of the foil-wrapped container. To form a uniform circle, the balls should be placed close together.
To form the 5-pointed star, arrange 3 balls in a triangle evenly around the circle. As a guide, each triangle should be centered over every 3 dough balls in the circle. Cover and allow to rise at warm room temperature, until puffy. This could take 2-3 hours, or longer.
Toward the end of the proofing time, preheat the oven to 425°F. Brush the rolls with egg wash and sprinkle with the remaining Asiago cheese.
Bake for 15-20 minutes, until deeply golden brown. Remove the pan from the oven and lower the oven temperature to 300°F. Gently remove the foil-wrapped container being careful not to tear the rolls. Allow the rolls to cool for 5-10 minutes. Carefully place the Brie wheel in the center of the star, then top with jam.
Return the pan to the oven and bake for an additional 10-15 minutes, until the Brie is soft and gooey.
Remove rolls from the oven and serve immediately.
- Category: Festive Bread
- Method: Sourdough