Sourdough Sticky Buns Recipe
There’s something truly magical about biting into a warm, gooey, homemade sourdough sticky bun. These delightful treats combine the tangy depth of sourdough with the irresistible sweetness of a caramel pecan topping. This recipe transforms a classic sticky bun into an extraordinary culinary experience, perfect for any occasion. The use of sourdough not only adds complexity to the flavor but also creates a wonderfully fluffy texture. Let’s dive into the details of making these decadent sourdough sticky buns.
Ingredients Breakdown
The recipe for these sticky buns involves several key components, each contributing to the final delicious product.
Sweet Levain
Sweet levain is a slightly sweet, fermented starter that adds a distinct sourdough flavor to the buns. It’s made from active sourdough starter, cold whole milk, bread flour, and a touch of sugar. The levain ferments for a few hours, developing flavor and aiding in the dough’s rise.
Main Dough
The main dough is a harmonious blend of bread flour, sugar, salt, cinnamon, nutmeg, cold whole milk, eggs, sweet levain, and softened unsalted butter. Bread flour provides the necessary gluten structure for a light and airy bun. Sugar adds sweetness and helps with browning, while salt enhances flavor. Spices like cinnamon and nutmeg infuse warmth, and the combination of milk and eggs enriches the dough. The sweet levain gives the dough its sourdough character, and the butter ensures a tender crumb.
Cinnamon Filling
The filling is a luscious mix of softened unsalted butter, white sugar, dark brown sugar, and cinnamon. This blend spreads easily over the dough, creating a rich, spiced layer that caramelizes during baking, adding to the buns’ gooey interior.
Caramel Glaze
The caramel glaze is a decadent mixture of unsalted butter, dark brown sugar, maple syrup or honey, and a pinch of salt. This glaze melts into a syrupy base that bubbles up during baking, coating the buns in sticky sweetness and complementing the pecans’ crunch.
Toppings
Pecans are toasted to bring out their nutty flavor and sprinkled generously over the caramel glaze. They provide a delightful contrast to the soft, tender buns, adding both texture and a rich, buttery flavor.
Step-by-Step Instructions
Making the Sweet Levain
Begin by combining the active sourdough starter, cold milk, bread flour, and sugar in a bowl. Stir until the ingredients are well mixed, then cover and let the levain rest in a warm place for four hours. This allows the mixture to ferment and develop the sourdough flavor crucial for the buns.
Preparing the Main Dough
Gather all the ingredients for the dough. In the bowl of a stand mixer fitted with a dough hook, mix the bread flour, sugar, salt, cinnamon, nutmeg, cold milk, eggs, and sweet levain on medium speed until the dough comes together. Cover the bowl and let the dough rest for 30 minutes, allowing the flour to hydrate fully.
After resting, resume mixing on medium speed for about 10 minutes. Gradually add the softened butter, one cube at a time, ensuring each piece is fully incorporated before adding the next. Continue kneading on medium speed for 15-25 minutes until the dough passes the window-pane test, indicating sufficient gluten development.
Transfer the dough to a clean bowl and proof it in a warm place (around 78°F/26°C) for two hours. After this initial proof, move the dough to the fridge to cold-proof for at least six hours. This slow fermentation process enhances the flavor and texture of the buns.
Creating the Cinnamon Filling
Mix the softened butter, white sugar, dark brown sugar, and cinnamon in a bowl with a fork until it forms a spreadable paste. Keep this filling at room temperature until you’re ready to shape the buns.
Making the Caramel Glaze and Preparing Toppings
In a small pot, combine the unsalted butter, dark brown sugar, and maple syrup or honey. Bring the mixture to a simmer while stirring continuously until everything is melted and combined. Remove from heat and season with salt to taste. Lightly toast the pecans in a dry pan over medium heat for a few minutes to enhance their flavor.
Pour the caramel glaze into the bottom of a 13×10 baking pan and sprinkle the toasted pecans over the top. Allow the mixture to cool for 10-15 minutes.
Shaping the Buns
Turn the dough out onto a lightly floured surface and roll it into a 19×12 inch (50×30 cm) rectangle. Evenly spread the cinnamon filling over the dough. Starting from the long side, roll the dough tightly into a log. Trim the edges, then cut the log into 1.5-inch (4 cm) pieces using a sharp knife or dental floss, yielding 12 buns.
Arrange the buns in the prepared baking pan on top of the caramel and pecans. Cover the pan with plastic wrap and let the buns proof at around 78°F/26°C for 9-12 hours, or until they have doubled in size.
Proofing and Baking
Preheat your oven to 355°F (180°C). Bake the sticky buns for 18-20 minutes until they are golden brown. Allow them to cool in the pan for about 10 minutes. Then, invert the buns onto a serving tray to reveal the luscious caramel-pecan topping.
Recipe Tips & Frequently Asked Questions
Tips for Success
Ensure your levain is active and bubbly for the best rise.
Don’t rush the kneading process; the dough should pass the window-pane test.
Proof the dough in a warm environment to encourage proper fermentation.
Troubleshooting
If the dough isn’t rising, your starter might not be active enough.
Dense buns could result from insufficient kneading or improper proofing.
Sticky buns can dry out if overbaked; check them frequently towards the end of the baking time.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to two days.
Reheat in the oven at a low temperature to maintain the gooey texture.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dough and levain a day ahead and refrigerate them overnight.
Can I Freeze the Dough?
Absolutely, the dough can be frozen after the first proof. Thaw overnight in the fridge before shaping.
What If I Don’t Have a Stand Mixer?
You can mix and knead the dough by hand, but it will require more time and effort.
How Do I Know When the Dough is Properly Kneaded?
The dough should be smooth and elastic, and pass the window-pane test, where you can stretch a small piece thin enough to see light through it without tearing.
What to Serve with This Recipe
Perfect Pairings
Sourdough sticky buns pair wonderfully with a hot cup of coffee or tea. The bitter notes of coffee or the aromatic flavors of tea complement the sweetness of the buns.
Breakfast and Brunch Ideas
These sticky buns are a star attraction in any breakfast or brunch spread. Serve them alongside fresh fruit, yogurt, and perhaps a savory dish like a quiche to balance the meal.
Sourdough sticky buns are a labor of love, but the end result is more than worth the effort. The rich, complex flavors and the perfect balance of textures make them an unforgettable treat. Whether you’re enjoying them fresh out of the oven or reheating leftovers, these buns are sure to delight. Share the joy of baking with friends and family by making these indulgent treats, and don’t forget to savor every bite of that caramel-pecan goodness.
Ingredients:
Sweet Levain
45 g whole milk (cold from the fridge)
45 g active sourdough starter
45 g bread flour
10 g sugar
Main Dough
550 g bread flour
90 g sugar
10 g salt
1/2 tsp cinnamon
1/8 tsp nutmeg
250 g whole milk (cold from the fridge)
100 g eggs (two medium-sized eggs)
145 g sweet levain
110 g unsalted butter (softened)
Cinnamon Filling
100 g unsalted butter (softened)
100 g white sugar
100 g dark brown sugar
15 g cinnamon (2 tbsp)
Caramel Glaze
110 g unsalted butter
110 g dark brown sugar
50 g maple syrup or honey
salt to taste
Toppings
175 g pecans
Instructions:
Sweet Levain
Combine the active sourdough starter, cold milk, bread flour, and sugar in a bowl. Stir until mixed. Cover and allow to rest in a warm place for 4 hours.
Main Dough
Gather all the ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, cinnamon, nutmeg, cold milk, eggs, and sweet levain. Mix on medium speed until a dough forms. Cover the bowl and let it rest for 30 minutes.
Resume mixing on medium speed for about 10 minutes.
Gradually add the softened butter, one cube at a time, to the dough.
Once all the butter is incorporated, continue kneading on medium speed for 15-25 minutes, or until the dough passes the window-pane test.
Transfer the dough to a clean bowl and allow it to proof in a warm place (around 78°F/26°C) for two hours.
After the initial proof, move the dough to the fridge to cold-proof for at least six hours.
Cinnamon Filling
In a bowl, mix the softened butter, white sugar, dark brown sugar, and cinnamon with a fork until a spreadable paste forms. Keep at room temperature until ready to use.
Caramel Glaze and Toppings
In a small pot, combine the unsalted butter, dark brown sugar, and maple syrup or honey. Bring the mixture to a simmer while stirring. Once everything is melted and combined, remove from heat and add salt to taste.
Lightly toast the pecans in a dry pan over medium heat for a few minutes.
Pour the caramel glaze into the bottom of a 13×10 baking pan and sprinkle with the pecans (chopped if desired). Allow the mixture to cool for 10-15 minutes.
Shape
Place the dough on a lightly floured surface.
Roll the dough into a 19x12in/50x30cm rectangle using a rolling pin.
Spread the cinnamon filling evenly over the dough.
Starting from the long side, tightly roll up the dough. Trim the edges, then cut the roll into 1.5-inch/4 cm pieces using a sharp knife or floss, yielding 12 buns.
Arrange the buns in the prepared 13×10-inch/25x34cm baking pan, on top of the caramel and pecans.
Cover the pan with plastic wrap and let the buns proof at around 78°F/26°C for 9-12 hours, or until doubled in size.
Bake
Preheat the oven to 355°F/180°C.
Bake the sticky buns for 18-20 minutes until golden brown. Allow to cool for 10 minutes, then invert the buns onto a serving tray to reveal the caramel-pecan topping.
Sourdough Sticky Buns Recipe
Ingredients
Sweet Levain
- 45 g whole milk cold from the fridge
- 45 g active sourdough starter
- 45 g bread flour
- 10 g sugar
Main Dough
- 550 g bread flour
- 90 g sugar
- 10 g salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 250 g whole milk cold from the fridge
- 100 g eggs two medium-sized eggs
- 145 g sweet levain
- 110 g unsalted butter softened
Cinnamon Filling
- 100 g unsalted butter softened
- 100 g white sugar
- 100 g dark brown sugar
- 15 g cinnamon 2 tbsp
Caramel Glaze
- 110 g unsalted butter
- 110 g dark brown sugar
- 50 g maple syrup or honey
- salt to taste
Toppings
- 175 g pecans
Instructions
Sweet Levain
- Combine the active sourdough starter, cold milk, bread flour, and sugar in a bowl. Stir until mixed. Cover and allow to rest in a warm place for 4 hours.
Main Dough
- Gather all the ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, cinnamon, nutmeg, cold milk, eggs, and sweet levain. Mix on medium speed until a dough forms. Cover the bowl and let it rest for 30 minutes.
- Resume mixing on medium speed for about 10 minutes.
- Gradually add the softened butter, one cube at a time, to the dough.
- Once all the butter is incorporated, continue kneading on medium speed for 15-25 minutes, or until the dough passes the window-pane test.
- Transfer the dough to a clean bowl and allow it to proof in a warm place (around 78°F/26°C) for two hours.
- After the initial proof, move the dough to the fridge to cold-proof for at least six hours.
Cinnamon Filling
- In a bowl, mix the softened butter, white sugar, dark brown sugar, and cinnamon with a fork until a spreadable paste forms. Keep at room temperature until ready to use.
Caramel Glaze and Toppings
- In a small pot, combine the unsalted butter, dark brown sugar, and maple syrup or honey. Bring the mixture to a simmer while stirring. Once everything is melted and combined, remove from heat and add salt to taste.
- Lightly toast the pecans in a dry pan over medium heat for a few minutes.
- Pour the caramel glaze into the bottom of a 13×10 baking pan and sprinkle with the pecans (chopped if desired). Allow the mixture to cool for 10-15 minutes.
Shape
- Place the dough on a lightly floured surface.
- Roll the dough into a 19x12in/50x30cm rectangle using a rolling pin.
- Spread the cinnamon filling evenly over the dough.
- Starting from the long side, tightly roll up the dough. Trim the edges, then cut the roll into 1.5-inch/4 cm pieces using a sharp knife or floss, yielding 12 buns.
- Arrange the buns in the prepared 13×10-inch/25x34cm baking pan, on top of the caramel and pecans.
- Cover the pan with plastic wrap and let the buns proof at around 78°F/26°C for 9-12 hours, or until doubled in size.
Bake
- Preheat the oven to 355°F/180°C.
- Bake the sticky buns for 18-20 minutes until golden brown. Allow to cool for 10 minutes, then invert the buns onto a serving tray to reveal the caramel-pecan topping.