Description
Tender buns made with active sourdough discard, perfect for sweet or savory fillings.
Ingredients
Scale
- 300 g all-purpose flour (or 250 g all-purpose + 50 g whole wheat pastry)
- 150 g active sourdough discard (100% hydration)
- 120 ml whole milk, warm (about 105–110°F / 40–43°C)
- 1 large egg, room temperature
- 40 g granulated sugar
- 40 g unsalted butter, softened
- 1 tsp fine sea salt
- 2 tsp instant yeast (optional)
- 150–200 g preserves or fruit compote (apricot, plum, or berry)
- 125 g cream cheese, softened
- Zest of 1 lemon (optional)
- 1 egg + 1 tbsp milk (for egg wash)
- 2 tbsp turbinado sugar or sliced almonds (for finish)
- Fresh herbs or edible flowers (for savory versions)
Instructions
- Activate the warm milk, sugar, and instant yeast (if using). Let rest 5 minutes.
- Combine with sourdough discard and egg until smooth.
- Mix the flour and salt in a stand mixer, then pour in the liquid mixture.
- Knead for 6–8 minutes until the dough is smooth and slightly tacky.
- Add softened butter in two additions, incorporating fully.
- Transfer dough to an oiled bowl, cover, and proof until doubled, about 60–90 minutes.
- Shape the dough into 12 equal pieces and roll into balls.
- Press a shallow well in the center of each ball.
- Fill each well with preserves or cream cheese and proof again for 30–45 minutes.
- Preheat the oven to 375°F (190°C).
- Brush with egg wash and sprinkle with sugar or almonds.
- Bake for 15–18 minutes until golden.
Notes
For best results, use room temperature ingredients and avoid overworking the dough after the first proof.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Central European
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg