Ingredients
Method
Preparation
- In a large mixing bowl, combine the flour, sourdough starter, milk, melted butter, and salt. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth. Place it back in the bowl, cover with a damp cloth, and allow it to rest for about 1 hour.
Filling Preparation
- In a separate bowl, mix together the granulated sugar, brown sugar, and ground cinnamon. Set aside.
Shaping
- Roll out the dough into a rectangle. Brush it with the beaten egg and sprinkle the cinnamon-sugar mixture evenly across the surface.
- Slice the dough into strips, and twist them gently before placing them on a lined baking sheet.
Baking
- Bake in a preheated oven at 375°F (190°C) for 20 minutes or until golden brown.
Notes
These cinnamon sticks are best served warm and can be paired with coffee or tea. For storage, keep in an airtight container for up to 3 days or freeze for up to 3 months. Don’t worry about perfect shapes; rustic looks are charming!
