If you’re nursing a sourdough starter, there’s always this one day where you have too much of it and, before feeding it, you have to discard some. Since I don’t like thinking I’ve been “wasting” all this precious flour and water, this recipe is a delicious way to use your discarded starter.
There’s only one word to describe these… AMAZEBALLS. They are drenched in maple and brown sugar and the bread texture is soft and elastic. I really hope you’ll get a chance to try this recipe because it’s absolutely delicious and really easy to do.
Definitely one of those sweet treat worth cheating on your diet.
Enjoy this almost step by step photos of the entire process and happy baking!
Sourdough maple sticky buns
Prep time
Cook time
Total time
Author: ZestyandSpicy.com
Serves: 14 buns
Ingredients
- 1 teaspoon of active dried yeast
- 1 tablespoon of cane sugar
- ⅔ of lukewarm water
- 1 cup of sourdough starter (unfed/tired/discarded and not floating)
- 3 cups of all purpose flour
- ¼ teaspoon of fine sea salt
- ¼ teaspoon of baking soda
- 3 tablespoons of cane sugar
- 2 tablespoons of coconut oil (soft or melted - just not rock hard)
- ½ cup of lukewarm water
- For the filling:
- 2 tablespoons of coconut oil
- ½ tightly packed cup of brown sugar
- ½ cup of maple syrup
- ¼ teaspoon of vanilla extract
- 3 tablespoons of water
- For dusting on top of the dough before rolling:
- 3 tablespoons of brown sugar
Instructions
- - Mix the first three ingredients together and activate your active dried yeast for 15 minutes.
- - Drop in all the other ingredients and mix well until you form a ball of dough.
- - Knead the dough for 5-7minutes until smooth and elastic. Let rise for one hour in a greased bowl, covered with either a rag or a plastic wrap.
- - While it's rising, put all the ingredients for the filling in a pan and bring it to a boil while stirring. Remove from heat and let cool down.
- - Grease and flour a pan (lasagna style pan - 13x9 on the inside) with coconut oil and all purpose flour
- - Flatten the dough in a big rectangle (18 inches x 18 inches) and brush some of the filling mixture on the top of the dough. Sprinkle the extra three tablespoons of brown sugar on top, roll, cut and place in the dish.
- - Pour almost all the liquid (keep about ¼ cup for later) on top and let rise, on the counter, for 30mins while you pre-heat your oven at 350.
- - Bake in pre-heated oven (350) for 40mins. Make 14 buns
- - Once out of the oven, pour the rest of the liquid and let the buns cool down in the pan before digging in. Turn over your pan on a plate so the bottom of the buns become the top.
Hi Ariel, Made these the other day and they were delicious. The step by step photos were helpful and beautiful! In fact your photography is wonderful and you have done a great job on the web site. I look forward to trying more of your recipes. Keep up the good work!
P.S.Do you think the recipe could be halved and still come out ok?
Yay!
So glad you enjoyed this recipe Steve, and thank you so much for the kind words about this blog.
Looking forward to read your more and know your thoughts on my other recipes.
Just wondering about the amount of water. Is it 2/3 cup plus 1/2 cup? I got a very wet dough with this amount and had to add extra flour. The rolls were very good, but curious about the water.
I am so sorry, just noticed the error in the recipe.
The first 2/3 cup is just to activate the yeast and then an added 1/2 later. Every flour is different and yes, the dough does come out a little wet.
Glad you were able to manage the wetness by adding more flour, it might happen in some cases and also depending on how watery your sourdough starter is.