Brioche-Style Sourdough Sticky Buns
These sourdough sticky buns are made with a soft, enriched dough and baked in a gooey caramel sauce until tender and sticky.
Ingredients
Levain
- 30 g starter
- 60 g all-purpose flour
- 30 g water
Dough
- 500 g strong all-purpose flour with at least 11% protein, or bread flour
- 50 g granulated sugar
- 2 large eggs
- 240 g milk
- All the stiff starter
- 1 teaspoon salt
- 85 g unsalted butter room temperature, cut into cubes
Caramel
- 100 g unsalted butter
- 100 g brown sugar
- 3 Tbsp honey
- 1/4 teaspoon salt
- 140 g pecans halves
Cinnamon Filling
- 30 g unsalted butter melted
- 100 g soft brown sugar
- 2 tsp ground cinnamon
Instructions
Stiff starter
- Mix the starter, flour, and water into a firm dough. Knead briefly until smooth, then place it into a lightly oiled jar. Brush the surface lightly with water so it does not dry out, cover loosely, and let it rise until domed and more than doubled. This usually takes 6 to 10 hours, depending on temperature. 30 g starter, 60 g all-purpose flour, 30 g water
Mix the dough
- Once the starter is ready, add all the dough ingredients except the butter to a stand mixer fitted with a dough hook. Mix on low speed for about 5 minutes, until the dough comes together and gluten development begins. 500 g strong all-purpose flour , 50 g granulated sugar, 2 large eggs, 240 g milk, All the stiff starter, 1 teaspoon salt
- Add the butter gradually, a few pieces at a time, allowing each addition to incorporate before adding more. Increase to medium speed and continue mixing for 12 to 15 minutes, until the dough is smooth, elastic, and glossy. 85 g unsalted butter
- Let the dough rest for 5 minutes, then perform a windowpane test. Stretch a small piece gently. It should stretch thin without tearing.
Bulk ferment
- Place the dough in a lightly greased bowl and cover. Let it rise in a warm spot, ideally around 24 to 26°C or 75 to 79°F, until it has increased in volume by about 30 to 40%. This usually takes 2 to 4 hours depending on room temperature.
- Once risen, cover the dough and refrigerate overnight.
Day 2
- Remove the dough from the fridge and let it sit at room temperature for about 15 minutes while you prepare the caramel.
- Over medium low heat, melt the butter, sugar, honey, and salt together, stirring until smooth. Pour the caramel evenly into a greased or lined 23 x 33 cm or 9 x 13 inch baking dish. 100 g unsalted butter, 100 g brown sugar, 3 Tbsp honey, 1/4 teaspoon salt
- Sprinkle the chopped pecans evenly over the caramel. 140 g pecans halves
- On a lightly floured bench, roll the cold dough into a 30 x 45 cm or 12 x 18 inch rectangle.
- Mix the brown sugar and cinnamon for the filling. Brush the dough with melted butter, then spread the filling evenly over the surface. 30 g unsalted butter, 100 g soft brown sugar, 2 tsp ground cinnamon
- Roll the dough up tightly from the long side into a log. Slice into 12 even pieces using unflavoured dental floss, thread, or a serrated knife.
- Place the buns cut side up on top of the pecan caramel.
- Cover the dish and let the buns rise in a warm spot until puffy and relaxed. This usually takes 2 to 4 hours depending on temperature. The buns should look noticeably lighter and fuller before baking.
Bake
- Preheat the oven to 180°C or 350°F.
- Bake the buns for 30 to 35 minutes, until golden and bubbling.
- Remove from the oven and carefully invert onto a lined board or tray. The caramel will be runny at first. As the buns cool, spoon any caramel from the sides back over the top. It will thicken and become sticky as it sets.
Notes
Sticky buns are best eaten fresh but can be stored in an airtight container at room temperature for up to 3 days. Rewarm gently before serving.
Nutrition
Serving: 1bunCalories: 454kcalCarbohydrates: 61gProtein: 6gFat: 21gSaturated Fat: 9gCholesterol: 67mgSodium: 303mgFiber: 2gSugar: 28g
Tried this recipe?Let us know how it was!