Triple Vanilla Buns
Triple Vanilla Buns
Ingredients
For the Sourdough Dough
- 100 grams active sourdough starter
- 1 cup warm milk, (about 95-105°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 cup whole grain Sonora flour
- 1 teaspoon vanilla paste
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
For the Vanilla Butter Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla paste
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Other
- all-purpose flour, for dusting
- non-stick cooking spray, as needed
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm milk, 1/4 cup granulated sugar, and the large egg. Whisk until well combined.
⏱️ 3 min
- 2
Add the all-purpose flour, whole grain Sonora flour, 1 teaspoon vanilla paste, 1 teaspoon vanilla extract, and salt to the wet ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened 1/4 cup unsalted butter, kneading until the butter is fully absorbed and the dough is smooth and elastic, about 8-10 minutes. The dough will be slightly sticky.
⏱️ 15 min
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in size and is bubbly. Alternatively, you can place it in the refrigerator for a cold bulk ferment overnight (8-12 hours).
⏱️ 360 min
- 5
While the dough is fermenting, prepare the vanilla butter filling. In a small bowl, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1 1/2 teaspoons vanilla paste until light and fluffy.
⏱️ 5 min
- 6
Once the dough has completed its bulk fermentation, lightly flour a clean work surface. Gently turn the dough out onto the floured surface.
⏱️ 1 min
- 7
Using your hands, gently press and stretch the dough into a rough rectangular shape. Then, using a rolling pin, roll the dough into a precise 12x18-inch rectangle, about 1/4-inch thick.
⏱️ 5 min
- 8
Evenly spread the vanilla butter filling over the entire surface of the rolled-out dough, going all the way to the edges.
⏱️ 3 min
- 9
Gently pull and adjust the edges of the dough to ensure it forms a neat rectangle, helping to distribute the filling evenly to the end pieces.
⏱️ 1 min
- 10
Fold the dough in half lengthwise, bringing one long edge over to meet the other long edge. Gently press down to seal.
⏱️ 1 min
- 11
Using a sharp knife or bench scraper, cut the folded dough into 6 equal strips, each approximately 1 1/2 inches wide.
⏱️ 2 min
- 12
Take one dough strip. Gently roll it between your hands to slightly lengthen it to about 10-12 inches. Using a bench scraper or knife, cut one end of the dough strip lengthwise into three separate strands, leaving about 1 inch of the other end intact.
⏱️ 6 min
- 13
Braid the three strands together. Once braided, roll the braided dough strip up on itself, starting from the cut end, to form a knot-like bun. Tuck the end underneath.
⏱️ 6 min
- 14
Lightly spray a 6-cup non-stick muffin tin with cooking spray. Place each formed bun into an individual muffin cup.
⏱️ 2 min
- 15
Cover the muffin tin loosely with plastic wrap or a clean kitchen towel and let the buns final proof at room temperature overnight (8-12 hours). They should look puffy and soft.
⏱️ 720 min
- 16
In the morning, preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 17
Bake the buns for 20-25 minutes, or until golden brown and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 18
While the buns are baking, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
⏱️ 2 min
- 19
Immediately after removing the buns from the oven, brush the vanilla glaze generously over the warm buns. Let them cool slightly in the muffin tin before transferring to a wire rack to cool completely, or serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Triple Vanilla Buns
For the Sourdough Dough
- 100 grams active sourdough starter
- 1 cup warm milk, (about 95-105°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 cup whole grain Sonora flour
- 1 teaspoon vanilla paste
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
For the Vanilla Butter Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla paste
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Other
- all-purpose flour, for dusting
- non-stick cooking spray, as needed
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, warm milk, 1/4 cup granulated sugar, and the large egg. Whisk until well combined.
⏱️ 3 min - 2
Add the all-purpose flour, whole grain Sonora flour, 1 teaspoon vanilla paste, 1 teaspoon vanilla extract, and salt to the wet ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened 1/4 cup unsalted butter, kneading until the butter is fully absorbed and the dough is smooth and elastic, about 8-10 minutes. The dough will be slightly sticky.
⏱️ 15 min - 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in size and is bubbly. Alternatively, you can place it in the refrigerator for a cold bulk ferment overnight (8-12 hours).
⏱️ 360 min - 5
While the dough is fermenting, prepare the vanilla butter filling. In a small bowl, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1 1/2 teaspoons vanilla paste until light and fluffy.
⏱️ 5 min - 6
Once the dough has completed its bulk fermentation, lightly flour a clean work surface. Gently turn the dough out onto the floured surface.
⏱️ 1 min - 7
Using your hands, gently press and stretch the dough into a rough rectangular shape. Then, using a rolling pin, roll the dough into a precise 12x18-inch rectangle, about 1/4-inch thick.
⏱️ 5 min - 8
Evenly spread the vanilla butter filling over the entire surface of the rolled-out dough, going all the way to the edges.
⏱️ 3 min - 9
Gently pull and adjust the edges of the dough to ensure it forms a neat rectangle, helping to distribute the filling evenly to the end pieces.
⏱️ 1 min - 10
Fold the dough in half lengthwise, bringing one long edge over to meet the other long edge. Gently press down to seal.
⏱️ 1 min - 11
Using a sharp knife or bench scraper, cut the folded dough into 6 equal strips, each approximately 1 1/2 inches wide.
⏱️ 2 min - 12
Take one dough strip. Gently roll it between your hands to slightly lengthen it to about 10-12 inches. Using a bench scraper or knife, cut one end of the dough strip lengthwise into three separate strands, leaving about 1 inch of the other end intact.
⏱️ 6 min - 13
Braid the three strands together. Once braided, roll the braided dough strip up on itself, starting from the cut end, to form a knot-like bun. Tuck the end underneath.
⏱️ 6 min - 14
Lightly spray a 6-cup non-stick muffin tin with cooking spray. Place each formed bun into an individual muffin cup.
⏱️ 2 min - 15
Cover the muffin tin loosely with plastic wrap or a clean kitchen towel and let the buns final proof at room temperature overnight (8-12 hours). They should look puffy and soft.
⏱️ 720 min - 16
In the morning, preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 17
Bake the buns for 20-25 minutes, or until golden brown and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 18
While the buns are baking, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
⏱️ 2 min - 19
Immediately after removing the buns from the oven, brush the vanilla glaze generously over the warm buns. Let them cool slightly in the muffin tin before transferring to a wire rack to cool completely, or serve warm.
⏱️ 5 min