Sourdough Cinnamon Cardamom Buns
 

Yield: 6 buns

For Dough

2 large eggs

1 cup active sourdough starter

¼ cup sugar

1⅓ cup whole milk

5¾ cups bread flour

2½ tsp salt

8½ Tbsp softened butter

 

For Filling

8½ Tbsp softened butter

¾ cup brown sugar

2 Tbsp Ceylon cinnamon

1 tsp ground cardamom

 

For Frosting

7 oz cream cheese

⅓ cup or 2.67 oz softened butter

½ cup powdered sugar

1 tsp vanilla extract

 

Add the eggs, sourdough starter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.

With the machine running, slowly pour in the milk. Add the flour and salt. Mix until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl.

Cover the bowl with a damp towel and let the dough rest for 30 minutes.

Switch the stand mixer to the dough hook. Knead on medium-low speed for 6 to 8 minutes. The dough should be soft, supple and pull away from the sides.

Gradually incorporate the softened butter, one piece at a time, allowing each addition to fully absorb. Continue kneading until the dough is elastic and slightly tacky.

Cover the dough and let it rest at room temperature for 2 hours.

Transfer to the refrigerator and cold proof for 12 to 18 hours.

The next morning, remove the dough from the refrigerator and let it rest at room temperature for 1 hour.

Roll the dough into a 9-by-12-inch rectangle.

In a small bowl, mix the softened butter, brown sugar, cinnamon and cardamom into a smooth filling. Spread the filling evenly over the dough, leaving a small border around the edges. Using a pizza wheel, cut the dough into 6 strips about 2½ inches wide.

Roll each strip tightly into a spiral to form tall, distinct buns. Arrange the spirals in a 9-by-12-inch ceramic pan, leaving space between each one to allow for expansion during proofing.

Cover and let rise in a warm spot such as an oven with the light on or near a sunny window for 1 hour. Buns are ready to bake when they look puffy, jiggly and spring back slowly when pressed.

Preheat the oven to 350° F. Bake for 25 to 30 minutes, until golden brown and fully set in the center.

To prepare the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until creamy. Spread frosting over warm buns and serve.

 

Recipe courtesy of Lisa Robitaille.