Sourdough Sticky Buns

Makes: 8-12 buns

Ingredients:

Buns:

2/3 cup milk

1 large egg

1/4 cup softened butter

¼ cup sugar

3 cups unbleached bread flour (all purpose will work)

1 1/2 tsp salt

Caramel:

1/4 cup butter

1/2 cup brown sugar (dark or light)

2 tbsp heavy cream or whole milk

1/8 tsp salt

3/4 cup chopped pecans (optional)

Filling:

1/2 cup brown sugar

3 tsp cinnamon (to taste)

1 tbsp flour

1/4 cup softened butter

Dough:

In a large bowl, combine milk and sourdough starter. Mix until starter is dissolved in the milk.
Add egg, butter, and sugar. Mix until combined.
Add the flour and salt. Once combined, knead for 6-8 minutes until the dough is soft. If using a stand mixer, use the dough hook attachment and use the #2 or #3 speed setting. If the dough is too sticky, you can add a little flour. Dough should pull away from the sides of the bowl when it's ready.
Allow dough to rest for 1 hour and stretch and fold the dough 8 times. To stretch and fold, grab a handful of dough around the edge of the bowl and fold it over into the center. Rotate the bowl a quarter turn and repeat.
Cover and allow to rest for 8 hours (or overnight). The dough should at least double in size.

Caramel:

While dough is rising, add butter and brown sugar to a medium skillet on low heat.
Cook on low until sugar dissolves in the butter. This should only take 5-7 minutes. It is very easy to over cook and end up with hard candy rather than caramel.
Add in salt and heavy cream and stir well. Do not allow the caramel to boil!
Once the sauce is thick, pour into a round 9 inch cake pan. Top with chopped pecans (optional) and allow to fully cool. If preparing the night before baking, cover while resting.

Assembly:

To prepare the filling, combine the butter, brown sugar, cinnamon, and flour in a separate bowl.
Turn the dough out onto a well floured surface, preserving as much air as possible. Dust with flour and roll into a rectangle to 1/4 to 1/2 inch thick. The thinner it is rolled the more swirls the rolls will have, but the less fluffy they will be.
Spread filling mixture over the sheet of dough, making sure it is evenly distributed.
Roll the dough on the long side of the rectangle. Cut into 9 equal sections and place in the cake pan on top of the caramel and pecans. Ensure the caramel has fully cooled first!
Allow to rise for 90 minutes until doubled in size. There should be very little to no space between the rolls.

Bake at 350 degrees for 25-30 minutes or until the tops are golden brown.
Allow to rest for 5 minutes and then turn out on to a large platter. The caramel will be liquid and extremely hot!
Serve and enjoy!

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