Sweet yeasted buns
Is there anything better than fluffy, sweet clouds of pastry filled with cinnamon, sugar and butter? I think not.
Hello, my name is Emilie and I am addicted to pastries, sweet buns and baked goods. I am a sucker for homemade fluffy buns filled with butter and cinnamon sugar, cardamom sugar or just plain with butter.
Today I am sharing my full recipe for sweet buns using dry yeast, with the option to add some sourdough starter (check out the end of the article for a couple of pointers). I am working on a pure sourdough version, but that needs some more testing before I am ready to share it.
I use this recipe for plain buns, cinnamon/cardamom/pistachio rolls, and anything “rolls” really. The recipe can easily be halved, but I recommend making the full batch because once you try them you’ll wish you had more. They freeze great, just defrost them in the oven with some steam at 150-180C for 10-15 minutes, and you’ll have freshly baked goods instantly.
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This recipe can also be used to make a cinnamon babka like I made the other day (see video above). Outrageously good, and surprisingly easy! I will share the process of how I shape it soon, so go follow me on Instagram to make sure you don’t miss out: Follow Sourdoug.etc on Instagram.
Right, enough chit-chat, here’s the full recipe!
Dough
1100 g white flour
200 g sugar
7 g dry yeast (around 2 tsp)
2 tsp fresh ground cardamom
1 tsp salt
500 ml oat milk (warmed to approx. 30C/86F)
2 eggs
200 g butter, room temp
Filling
200g butter
200g sugar (I use a mix of brown and white)
50 g almond meal (or 2 tbs flour)
3-4 tbs cinnamon
1 tsp cardamom (optional)
A pinch of salt
Method
Whisk together the egg and milk in the bowl of your stand mixer. Then add the remaining ingredients, except the butter, and mix on low for 5-10 min until it is smooth and comes off the sides.
Continue on low and add butter one dice at a time.
Once all the butter is added, turn the speed up to med for another 10-15 minutes. The final few minutes set the speed to med-high. The dough should pass windowpane, if not keep going for a few more minutes.
Place in a bowl, cover and leave to rest for 1 hour before placing it into the fridge for 6 hours or overnight.
-If making without filling-
Divide the dough into 90g pieces of dough that you shape into tight rolls.
-If making with the filling-
Prepare the filling before taking the dough out of the fridge, by mixing all the ingredients in a mixer or by hand in a bowl. Roll out the dough to a rectangle that is roughly 1 cm thick, and 30 cm long. Spread the filling and either roll the dough into a log and cut into rolls, of fold it over itself and cut into strips that you tie into knots.Place the shaped buns on a lined baking sheet, cover and proof for 1-2 hours until they have roughly doubled in size and feel a bit wobbly.
Brush with egg wash and bake at 200 C for 10-15 minutes depending on your oven. I brush them with a simple sugar syrup (equal parts sugar and boiling water) as soon as they come out of the oven.
Happy baking!!
Optional - with added sourdough starter:
Add 100 g active sourdough starter (used just before or at its peak) at the same time as the milk and egg. Keep in mind that if you use regular starter (not sweet) the dough may get a little sour.
To avoid that, either use a sweet starter, or skip the cold proof, and let the dough double at room temp in that first proof instead, then continue to step 5.
Note: Do not skip the yeast, as this recipe and timeline is not made for using only sourdough. I recommend checking out Ailine Liefeld for pure sourdough brioche and cinnamon buns - She’s got the best recipes!