This irresistible recipe transforms your sourdough starter into a fluffy, gooey breakfast pastry that will make your mornings memorable.
Ingredients
Scale:
3 cups all-purpose flour
1 cup active sourdough starter
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup milk, warmed (about 110°F or 43°C)
1/4 cup unsalted butter, melted
2 large eggs
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup unsalted butter, softened
1 cup pecans or walnuts, chopped (optional)
1/2 cup caramel sauce
Instructions
In a large mixing bowl, combine the active sourdough starter, warmed milk, and melted butter. Mix well until fully combined, ensuring no lumps remain.
Add the sugar and eggs to the mixture, stirring until blended; mix until you see a homogenous blend that indicates the eggs are fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms that pulls away from the sides of the bowl.
Knead the dough on a floured surface for about 5-7 minutes or until smooth and elastic. You should see the dough become silky and slightly tacky. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size (approximately 1-2 hours).
While the dough is rising, prepare the filling by mixing the brown sugar and cinnamon in a small bowl. Set aside for the flavors to meld.
Once the dough has doubled, punch it down to release the air and roll it out on a floured surface into a rectangle, approximately 1/4 inch thick.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, making sure to cover the surface evenly for maximum flavor.
Starting from one end, tightly roll the dough into a log. Pinch the seam to seal, and slice the log into 12 equal pieces, ensuring each slice is about 1 inch thick for even baking.
In a greased baking dish, pour half of the caramel sauce and sprinkle the nuts (if using) on the bottom. Arrange the sliced dough pieces on top, spacing them slightly to allow for expansion during the second rise.
Cover the dish with plastic wrap and let the buns rise again for about 30-45 minutes, until puffy and nearly doubled.
Preheat the oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until they are golden brown and cooked through; a toothpick inserted in the center should come out clean.
Once baked, allow the buns to cool slightly before inverting them onto a serving platter. Drizzle with the remaining caramel sauce and serve warm for the most delightful experience.
