Sourdough Cinnamon and Walnut Buns

Ingredients

For the dough:

150g active strong white starter (mix 100g strong white flour, 100g water and 15g mature strong white starter 6-10 hours before you make your loaf)

325g whole milk, at room temp

500g strong white flour

25g golden caster sugar

5g fine ground unrefined sea salt eg Maldon

40g butter (room temp)

Cinnamon and nut filling:

25g unsalted butter (room temp) 

70g demerara sugar

2 teaspoons ground sweet spice – cinnamon

100g pecans/walnuts/hazelnuts, roughly chopped or nibbed

 

For the topping:

Runny Honey

Method

  • In a large bowl mix together the starter and milk with your hands until combined and then mix in the flour, sugar, and the salt.

  • Cover the bowl with a damp tea towel and leave to rest at room temp for 15 mins.

  • After 15 mins, stretch and fold the dough in the bowl: Sliding your fingers underneath the dough, pull a section of the dough out to the side and fold it into the middle of the ball of dough. Repeat this, going around the dough until you get back to the beginning (4-5 folds).

  • Recover the bowl and leave the dough to stand for another 15 mins, then repeat the above process 2 more times.

  • For the third and final fold, add the 25g butter, folding well to make sure it is well incorporated into the dough. Then cover and leave to rest for 1 hour at room temp.

  • After an hour, give the dough another fold in the bowl and then leave for another hour, placing in the fridge for the final half an hour for the dough to firm up a little if the ambient temp is warm.

  • Turn dough out onto lightly floured surface and roll it out to about 32x24cm. 

  • Spread the 25g butter over the dough, leaving the top 1cm of dough unbuttered.

  • Sprinkle the cinnamon, sugar and nuts over the butter.

  • Roll the dough up lengthways, as tight as you can, so that you end up with a long log.

  • Cut the log into 12 equal pieces, each about 4cm wide. Place them into a (you may need 2) greased cake tin(s) leaving about 2cm space around each one to allow them space to prove.

  • Place the tin in a plastic bag and into the fridge overnight to prove.

  • In the morning preheat oven to 200⁰C. Meanwhile, make the sticky glaze. Place the butter and sugar over a medium heat, stirring until melted together.

  • When the oven is up to temp, take the buns out of fridge, and bake for 30-35 mins. For the final 5-10 mins, brush them gently with the honey glaze and return them to the oven. 

  • Allow to cool in the tin for 20mins before eating.

GET IN TOUCH

LONDON | HAMPSHIRE

FOLLOW ME

  • Instagram