Ingredients
For the Dough
- ½ cup (120g) active sourdough starter
- ¾ cup (180g) whole milk, warmed
- ¼ cup (50g) granulated sugar
- 4 tbsp (57g) unsalted butter, softened
- 1 large egg
- 1 tsp salt
- 3 cups (375g) all-purpose flour
For the Filling
- 4 tbsp (57g) unsalted butter, softened
- ½ cup (100g) brown sugar
- 1 tbsp cinnamon
- ½ tsp nutmeg (optional)
For the Maple Pecan Topping
- ½ cup (115g) unsalted butter
- ¾ cup (180ml) pure maple syrup
- ½ cup (100g) brown sugar
- 1 tsp vanilla extract
- 1 cup (120g) pecans, chopped
Instructions
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, butter, egg, and salt. Mix well. Gradually add the flour, stirring until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest at room temperature for 8-10 hours (or overnight) until doubled in size.
In a saucepan over medium heat, melt the butter. Stir in the maple syrup, brown sugar, and vanilla. Cook for 2-3 minutes until smooth. Pour into a greased 9×13-inch baking dish and sprinkle the pecans evenly over the mixture.
Once the dough has risen, turn it onto a floured surface. Roll it into a 12×18-inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and nutmeg.
Starting from the long edge, roll the dough into a tight log. Cut into 12 even slices and place them in the prepared baking dish on top of the maple pecan topping. Cover and let rise for 1-2 hours until puffy.
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through.
Let the buns rest for 5 minutes, then carefully invert the pan onto a serving platter. The maple pecan topping will drizzle down over the buns. Serve warm and enjoy!
- Prep Time: 20 minutes (active) + overnight fermentation
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 16g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g