Wild yeast in a sourdough starter ferments at a slower rate than dried or fresh commercial yeast so this dough needs a longer proving time. Proving it overnight at a relatively low temperature (15-20°C) will also help develop the flavour.
The subtle sour flavour in the dough which compliments the sweet cinnamon and bitter coffee flavours in these buns, making for a winning combination.
- 300 g (2 cups) strong bread or pizza flour, plus extra to dust
- 2 tbsp caster sugar
- 1 tsp fine salt
- 110 ml milk
- 45 g salted butter, diced
- 1 egg yolk, at room temperature
- 1 tsp natural vanilla essence or extract
- 200 g active sourdough starter (100% hydration), at room temperature
- melted butter, to grease
- 110 g (½ cup, firmly packed) brown sugar
- 1 tbsp ground cinnamon
- 80 g salted butter, softened
- 125 g (1 cup) pure icing sugar, sifted
- 5 tsp hot strong black coffee
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time: Overnight + 1.5-2 hour
1. To make the dough, combine the flour, sugar and salt in a bowl of a stand mixer. Combine the milk and butter in a small saucepan and heat over low heat for 2-3 minutes or until the butter melts and the milk is warm. Remove from heat and use a fork to whisk in the egg yolk and vanilla. Add to the flour mixture with the sourdough starter and knead with a dough hook on low speed until combined. Continue to knead on low speed for 8 minutes or until the dough is soft and elastic. Grease a medium bowl with melted butter. Transfer the dough to the greased bowl, cover with plastic wrap and set aside at room temperature (about 20°C) overnight (10-12 hours) or until doubled in size.
2. Line a 12-hole 80 ml (⅓ cup) muffin tin with nine paper cases.
3. To make the filling, combine the brown sugar and cinnamon, breaking up any lumps. Set aside.
4. When the dough has doubled in size turn it onto a lightly floured surface and knead briefly or until smooth and then flatten with your hands into a rectangle. Use a lightly floured rolling pin to roll out to a 30 cm x 35 cm rectangle, about 8 mm thick.
5. Use a palette knife to spread the softened butter as evenly as possible all over the dough. Sprinkle evenly with the brown sugar and cinnamon filling. Use the rolling pin to gently roll over the dough to press the filling into the dough slightly. Starting from the long end, firmly roll up the dough to enclose the filling. Trim the ends of the roll and then into 9 equal portions and place a scroll in each of the lined muffin tin holes, pressing them into the holes with your fingertips.
6. Cover the buns with a slightly damp tea towel and set aside in a warm, draught-free place for 1½-2 hours or until well puffed and risen by at least 50 per cent.
7. Preheat the oven to 180°C (160°C fan-forced).
Bake the buns in preheated oven for 25-30 minutes or until golden and sound hollow when tapped on the top. Stand the buns in the tin for 5 minutes.
8. Meanwhile, to make the Coffee Glaze, place the icing sugar in a medium bowl and stir in the coffee to mix to a thin pouring consistency. Transfer the warm buns to a wire rack and drizzle with the coffee glaze, allowing to drip down the sides. Serve warm.
• These buns are best served warm or on the day of baking.
Recipe from Not Just Bread by Anneka Manning. Photography by Alan Benson. Styling by Kat Hunt. Food preparation by Vanessa Miles. Download the free ebook with all of these recipes right here.