Sourdough Sticky Buns
A long slow rise gives these Sourdough Sticky Buns an extra special flavor & texture. The warm buns are loaded with caramel and pecans for an indulgent breakfast or brunch treat.
Buns
Ingredients
For the Dough
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 2 oz warm water (¼ cup)
- 8 oz whole milk (1 cup, scalded and cooled)
- 20 oz unbleached all purpose flour (4 cups, see note)
- 3 oz sugar (⅓ cup)
- 2 oz unsalted butter (¼ cup, melted)
- 1 large egg
- 1 teaspoon table salt
For the Topping:
- 6 oz unsalted butter
- 8 oz light brown sugar (1 cups)
- 2 ½ oz maple syrup (¼ cup (see note))
- ¼ tsp salt
- 8 oz chopped pecans
For Assembly:
- 8 oz brown sugar (1 cup)
- 1 tbsp ground cinnamon
- 1 egg for egg wash
- 2 oz unsalted butter (¼ cup, melted)
Instructions
Make the Dough
- In a mixer bowl combine 8 oz active sourdough starter, 2 oz warm water, 8 oz whole milk and 2 cups (10 oz) of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes.
- Add 3 oz sugar, 2 oz unsalted butter, 1 large egg and 1 teaspoon table salt then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low add the remaining flour, ½ cup at a time. The dough should be soft and elastic, will clear the sides of the bowl and gather on the hook. Knead for 5 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and every 60 minutes repeat the procedure for a total of 3 hours fermentation time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
Prepare the Topping
- Melt 6 oz unsalted butter in a small saucepan. Generously brush a 9" x 13" baking pan with some of the melted butter. Return the butter to the heat and add 8 oz light brown sugar, 2 ½ oz maple syrup and ¼ tsp salt. Cook over low heat until the mixture begins to bubble and the butter and sugar are melted. Pour the filling into the prepared pan and sprinkle 8 oz chopped pecans in an even layer over the caramel.
Assembly
- Combine 8 oz brown sugar and 1 tbsp ground cinnamon in a small bowl. Turn the dough onto a floured surface without kneading. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. Brush the surface of the dough with egg wash. You should use almost ½ the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth the cinnamon sugar to an even layer all the way to the edge of the dough.
- Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it's of even thickness and is 18" (46cm) long (see note).
- Use a serrated knife to cut the log into twelve 1½" (3.5cm) wide buns. Place the buns into the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note).
- In the morning take the pan out of the refrigerator. Allow the buns to come to room temperature. By the time they're warmed up they should be puffy and almost filling the pan. The exact time needed for rising will vary depending how much the buns rose in the refrigerator and the temperature of your kitchen. Meanwhile, preheat the oven to 375 °F.
- Bake the buns until they're until golden brown and set in the center, 25-30 minutes.
- Allow the buns to cool for 5 minutes in the pan then flip them from the pan onto a serving platter while they are still warm. Scrape any nuts or caramel stuck in the pan and add to the topping.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use honey or corn syrup in place of maple syrup.
At this point you can wrap the log and freeze for up to 2 months. Defrost and then continue the recipe.
If you want to bake the buns the same day you can leave them at room temperature to rise at this point.
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