Soft & Fluffy Sourdough Pumpkin Sticky Buns
Equipment
- 14” Cast Iron Skillet
Ingredients
- 4 cups white flour unbleached
- 1/2 cup butter soften
- 3/4 cup pumpkin puree
- 1 Tbsp maple syrup
- 1/2 cup sourdough starter discard or activated
- 3/4 cup milk
- 1 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp baking soda
Filling
- 1/2 cup butter melted
- 1 cup coconut sugar
- 1 Tbsp cinnamon
Instructions
- In a large bowl put in flour and soft butter. Chop the butter into pea size pieces.
- Add in pumpkin puree, maple syrup, sourdough starter, and milk. Mix into a shaggy dough. Then knead until it becomes a nice ball.
- Cover with a light towel or cling wrap and let sit overnight.
- For the filling: make the night before, after the dough. Mix together melted butter, cinnamon, and sugar. Let sit on counter overnight to solidify.
- In the morning, mix together in a small bowl the salt, baking soda, and baking powder.
- Dump the dough out on a floured surface and knead in the baking soda, baking powder, and salt mixture.
- Roll out the dough into a 1/4 - 1/2 inch thick rectangle.
- Spread sugar filling evenly over the dough. Roll up.
- Cut into 1/2 -1 inch slices and place into a pan, I use cast iron.
- Bake at 350º F for 25 minutes.
- While they cook, boil the butter and maple syrup together until a candy thermometer reads 240º F.
- Drizzle over warm sticky buns.
Video
Notes
You can use either discard or activated starter.
They are best eaten fresh.
Store on the counter for up to 4 days.