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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.

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.

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.

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).

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.

Once the dough has completed its bulk fermentation, lightly flour a clean work surface. Gently turn the dough out onto the floured surface.

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.

Evenly spread the vanilla butter filling over the entire surface of the rolled-out dough, going all the way to the edges.

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.

Fold the dough in half lengthwise, bringing one long edge over to meet the other long edge. Gently press down to seal.

Using a sharp knife or bench scraper, cut the folded dough into 6 equal strips, each approximately 1 1/2 inches wide.

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.

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.

Lightly spray a 6-cup non-stick muffin tin with cooking spray. Place each formed bun into an individual muffin cup.

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.

In the morning, preheat your oven to 375°F (190°C).

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.

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.

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.


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.

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.

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.

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).

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.

Once the dough has completed its bulk fermentation, lightly flour a clean work surface. Gently turn the dough out onto the floured surface.

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.

Evenly spread the vanilla butter filling over the entire surface of the rolled-out dough, going all the way to the edges.

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.

Fold the dough in half lengthwise, bringing one long edge over to meet the other long edge. Gently press down to seal.

Using a sharp knife or bench scraper, cut the folded dough into 6 equal strips, each approximately 1 1/2 inches wide.

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.

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.

Lightly spray a 6-cup non-stick muffin tin with cooking spray. Place each formed bun into an individual muffin cup.

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.

In the morning, preheat your oven to 375°F (190°C).

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.

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.

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.
