SOURDOUGH STICKY BUNS

These make like 14 big chunky rolls so they are great for a Sunday morning or the holidays. It is the most delicious thing, straight out of the oven, literally overflowing with oozy goozy goodness from the brown sugar and butter melting into a sticky caramel on the bottom. Just try not to burn yourself eating these piping hot. It’s too late for me, but there’s still hope for you.

These are made with sourdough discard, flour, milk, eggs, butter, sugar and salt. Make sure you leave out the butters on the counter so they’re room temp. You just put all the ingredients together and then knead it just until it comes together, nothing crazy, and then pop it in the fridge overnight, where all the magic happens. I actually didn’t have room in my fridge, so left mine on the counter overnight, and it was just fine. Our kitchen is pretty cold so that worked out. The next day, it’ll be all puffy. Great! Punch it down, put some flour down, roll it out on the flour (it’s a very wet dough, but do not fear), fill it with butter and cinnamon sugar, and then into the oven. That’s it. Really simple recipe for how luxurious and amazing it is. These make 16, but I baked the 2 ends separately because they wouldn’t fit inside my 10.5 inch pie dish, and I cannot throw away perfectly good dough. Tag me on Insta @sosandrapark if you make these and happy baking !

DOUGH

Ingredients

• 150g Starter

• 600g Flour

• 200g Milk

• 200g Soft Butter

• 10g Salt

• 100g White Sugar

• 2 Eggs + 1 Yolk

• *Nuts would be a great addition to the top or to the filling, but I didn’t have any, but next time

• *Raw sugar, I like to sprinkle a little bit on top before it goes into the oven cus it adds a great crunchy texture

Instructions

• Mix it all just enough so it comes together.

• It’s a wet, sticky dough. Don’t worry!

• Cover it with plastic wrap and leave it in the fridge (or on the kitchen counter if your flat is an arctic tundra like mine)

• Next day, it’ll have doubled.

• Punch it down.

• Put some flour down on your surface where you can roll out the dough

• Roll it out to about a 12 x 18 inch rectangle

• Fill it with the filling

• If the long side is 18 inches, left to right, roll the top of the dough down by folding over a little from the left side. Keep going til you get to the right side so the top of has made one full roll. Keep going, left to right, continuing to move down. I use a bench scraper and a little bit of flour to help mitigate the sticky stickiness of the dough.

• Make 15 small marks with the bench scraper, about every 2 inches (for me that’s every 3 fingers) so you’ll get 16 rolls. Make your cuts! 14 good rolls and 2 ends.

• Fill your pie dish with parchment paper

• Transfer your 14 rolls into your pie plate

• Preheat the oven to 180C/350F

• Let the dough rest for 1 hour so it can proof a bit.

• (I put parchment paper on a large baking tray, and then place the pie dish on top of that, so if there’s any overflow, it’ll catch on the baking tray parchment paper in the oven. I also put the dough ends on the baking tray so nothing goes to waste.)

• Into the oven for 40 Minutes

• Pull it out, and let it cool at least a little cus it’s so hot. Enjoy !

CINNAMON / BUTTER FILLING

Ingredients

• 100g Soft Butter

• 200g Dark Brown Sugar

• 30g White Sugar

• 5g Salt

• 5 Big Scoops of Cinnamon

• 1 Small Scoop of Cardamom

• Splash of Vanilla

Instructions

• Mix it together so it’s a cohesive creamy filling