Einkorn Sourdough Cardamom & Pear Morning Buns
If warm spiced, gooey, perfectly sweet buns are your idea of a happy morning you've come to the right recipe. These morning buns are not only delicious, they are naturally sweetened, plant based and easy on the digestive system. This is also an overnight recipe so all the dough rising is done at night.
In a bowl place the flour and coconut oil. Mix the coconut oil into the flour till it comes together and resembles small particles.
Stir in the starter, non dairy milk and maple syrup mix all together. Once a soft dough forms cover the bowl with some plastic wrap and a tea towel. Place in a warm place overnight (about 9 to 10 hours)
*Tip: Place your bowl on the stove and turn the oven to 450 degrees for about 15 minutes. Then turn it off. The heat coming from the oven will provide some warmth for the start of the rising of the dough.
The dough should have risen and now should be doubled its size. Sprinkle the salt and baking soda on top of the dough and mix in. The dough at this point will still be soft.
Take a half cup of einkorn flour and mix into the dough to stiffen the dough. Once the dough becomes easier to handle with your hands, place 1/4 of einkorn flour on a board and dump the dough onto the board knead to form a smooth ball.
Make sure your counter or board is nicely floured to prevent sticking and roll out your dough to 12 inches across and 6 inches down.
Grease a muffin pan with coconut oil and place to the side.
Take the pear and cut it up into small pieces and set to the side
In a small pan on low to medium heat place the coconut oil, jaggery and cardamom. Stir till the jaggery is melted and it comes together. It will start to look like caramel. This should only take about 5 minutes. It's important to watch this mixture carefully so it doesn't burn.
You have to move quite fast at spreading the filling onto the dough. Once the air hits the jaggery it will want to harden up again. So very quickly spread the jaggery filling onto the dough. Then top the jaggery with the chopped pears.
There's two ways you can roll the dough.
(1) Take a pizza cutter and cut nine strips of dough. Roll each strip up and place in greased pan or muffin pan.
(2) On the length size going across roll the dough tightly to make one big roll. Then cut into 9 pieces and place in a greased pan or muffin pan.
Bake in a preheated 350 degree oven for 30 to 35 minutes. The buns will have a golden look and a little bit of the jaggery mixture will be bubbling over.
When they come out of the oven you want to remove them from the pan pretty quickly so that the jaggery mixture doesn't stick to the pans. After a minute or two of cooling. Remove the buns from the pan and place on a cooling rack.
If some of the filling sticks to the bottom of the pan, just scrap it off and put it back on the bun. It happened to me so I just placed the sticky mixture back on the bun and turned it upside down so that it could hardened.
The morning buns can be eaten warm right out of the oven. To store place in an air tight container. They will last for about 3 days.
You can also freeze them for later good eats.
Ingredients
Directions
In a bowl place the flour and coconut oil. Mix the coconut oil into the flour till it comes together and resembles small particles.
Stir in the starter, non dairy milk and maple syrup mix all together. Once a soft dough forms cover the bowl with some plastic wrap and a tea towel. Place in a warm place overnight (about 9 to 10 hours)
*Tip: Place your bowl on the stove and turn the oven to 450 degrees for about 15 minutes. Then turn it off. The heat coming from the oven will provide some warmth for the start of the rising of the dough.
The dough should have risen and now should be doubled its size. Sprinkle the salt and baking soda on top of the dough and mix in. The dough at this point will still be soft.
Take a half cup of einkorn flour and mix into the dough to stiffen the dough. Once the dough becomes easier to handle with your hands, place 1/4 of einkorn flour on a board and dump the dough onto the board knead to form a smooth ball.
Make sure your counter or board is nicely floured to prevent sticking and roll out your dough to 12 inches across and 6 inches down.
Grease a muffin pan with coconut oil and place to the side.
Take the pear and cut it up into small pieces and set to the side
In a small pan on low to medium heat place the coconut oil, jaggery and cardamom. Stir till the jaggery is melted and it comes together. It will start to look like caramel. This should only take about 5 minutes. It's important to watch this mixture carefully so it doesn't burn.
You have to move quite fast at spreading the filling onto the dough. Once the air hits the jaggery it will want to harden up again. So very quickly spread the jaggery filling onto the dough. Then top the jaggery with the chopped pears.
There's two ways you can roll the dough.
(1) Take a pizza cutter and cut nine strips of dough. Roll each strip up and place in greased pan or muffin pan.
(2) On the length size going across roll the dough tightly to make one big roll. Then cut into 9 pieces and place in a greased pan or muffin pan.
Bake in a preheated 350 degree oven for 30 to 35 minutes. The buns will have a golden look and a little bit of the jaggery mixture will be bubbling over.
When they come out of the oven you want to remove them from the pan pretty quickly so that the jaggery mixture doesn't stick to the pans. After a minute or two of cooling. Remove the buns from the pan and place on a cooling rack.
If some of the filling sticks to the bottom of the pan, just scrap it off and put it back on the bun. It happened to me so I just placed the sticky mixture back on the bun and turned it upside down so that it could hardened.
The morning buns can be eaten warm right out of the oven. To store place in an air tight container. They will last for about 3 days.
You can also freeze them for later good eats.
