If you need a reason to create and maintain a sourdough starter, let this be it. Even if you never make sourdough bread, this recipe will be one you make again and again for holidays, treat days, family and friends and it will sound all the more impressive because you made it with your own sourdough starter. After the initial cultivation days, it’s rather easy to maintain, and you have “discarded” sourdough as early as the first starter “feeding” so you don’t have to wait to make these pecan buns.
For full details on how to make and maintain sourdough starter, I’d like to refer your to the King Arthur Flour website. They have quite a few articles devoted to the subject and can cover it in better detail than I can as more of a sourdough “hobbyist”. Open it in a new tab to read after you get all the delicious, ooey, gooey, pecan bun details here.
These are most definitely not the packaged sticky buns in the store, and I’d like to think the extra nuts make them rival any bakery product. But the real secret, what makes these really special for me, is the fact that they’re not too sweet. Yes, they’re totally loaded with a lovely pecan-flecked caramel sauce, filled with cinnamon sugar and even more pecans, but the sourdough keeps it all from feeling like one giant bite of sugar, which is exactly what I want in a “breakfast” pastry. I’m all for indulgences, but I don’t want to feel like I’m going to be in a sugar coma at 7:30 in the morning, there’s just too much to do!
Now call some friends, make plans for coffee and sticky buns, and we’ll just pretend the weekend starts tomorrow. **This recipe is very easy to make without a stand mixer. Just use a large bowl and stir with a wooden spoon until the dough gets too thick, then just knead by hand.
*** If you do allow these to rise in the refrigerator overnight, remove about 20 minutes prior to baking to bring to room temperature.
Recipe adapted from Saveur.
**This recipe is very easy to make without a stand mixer. Just use a large bowl and stir with a wooden spoon until the dough gets too thick, then just knead by hand.
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