Another winner recipe of soufflé buns with sweet stiff sourdough starter was discovered and adopted from @autumn.kitchen.
My husband said it’s the best sweet buns he ever had.
The secret is to cover the rolls with foil at the beginning of the baking process, so they remain super light.
From this recipe you will have 9 buns (55g each). Go ahead and double the ingredients, for more buns if needed.
Sweet Stiff Sourdough Starter
- 8 g sourdough starter
- 30g water
- 60 g bread flour
- 5g sugar
- 200 g bread flour (100%)
- 60 g sweet stiff starter
- 55g milk
- 50g heavy cream
- 1 large egg
- 40g soft cream cheese
- 15g soft unsalted butter
- 40g sugar
- 4g salt
- 0.5 g dry yeast (optional, to reduce sourness)
- 10 pm dissolve sugar in the water, add starter and whisk together, add flour, mix well, form a ball, place in jar, cover let ferment at room temp 74-78F until it increases in volume in 2 or more times.
- Stiff sweet starter will have lower hydration than regular liquid starter and will help us to lower the acidity of final product (learn how to make sourdough starter from scratch here).
- 8 am in a bowl of stand mixer add milk, heavy cream, an egg, sugar, stiff sourdough starter (60 g) , yeast( if using) and the flour, mix all together let autolyse for 30 min.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Add soft cream cheese and soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
- Cover the dough and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1.30 pm transfer the dough to the fridge for cold fermentation for about 6-9 hours.
- 10 pm Remove the dough from the fridge.
- Divide on 9 equal pieces (about 55g each)
- Pinch all edges to the bottom of a roll, try to round it tightly.
- Transfer the shaped rolls into the square baking pan.
- Cover rolls and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.
- 7 am Preheat the oven to 335F.
- Sprinkle some flour on top of the buns or egg wash them.
- Place baking an with buns on the middle rack of your oven
- Bake for 8 minutes, then Place the tray on the top rack of your oven, to block the heat from the top. And also cover buns with foil to prevent browning.
- Let buns to bake for 15-17 more minutes (total baking time 23-25 min).
Enjoy your soufflé buns!