If you’re looking for a quick, effortless breakfast in the morning, this is it. These buns are hearty and not too sweet, and they have a wonderful chewy texture. Once baked, a drizzle of melted coconut oil will keep the crust tender and soft while adding hints of warm, tropical flavor. The aroma is heavenly. These buns would be perfect for a casual brunch spread, too, served warm with softened butter or whipped cream cheese.
About the Dough: If you’d like to enjoy these buns warm for breakfast, shape the dough directly in the pan and refrigerate overnight. In the morning, just pop them into the oven (don’t forget to take the chill off first), and they’ll be ready with coffee in no time. You can also toast the pecans for extra flavor. The addition of molasses gives this dough a rich, toffee color and a hint of mild sweetness.
- Yield: 12 Buns
- ¼ cup (50 g) bubbly, active starter
- 10.33 cup plus 2 tbsp (350 g) warm water
- 2 tbsp (40 g) unsulphured molasses
- 2½ cups (300 g) all-purpose flour
- 10.66 cups (200 g) bread flour
- ½ tsp (1 g) cinnamon
- 1½ tsp (9 g) salt
- 1 cup (130 g) dried cranberries
- ½ cup (65 g) chopped pecans
- 1 tbsp (12 g) sugar
- ¼ cup (20 g) rolled oats
- ¼ cup (30 g) sunflower seeds
- 2 tbsp (30 g) coconut oil, melted
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Make the Dough
- In a large bowl, whisk the starter, water, and molasses together with a fork. Add the flours, cinnamon, and salt. Combine to form a rough dough, then finish mixing by hand to mop up any dry bits of flour. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference
- In a large bowl, whisk the starter, water, and molasses together with a fork. Add the flours, cinnamon, and salt. Combine to form a rough dough, then finish mixing by hand to mop up any dry bits of flour. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference Add the Fillings
- Add the fruit and nuts to the bowl. Gently work the fillings into the dough to incorporate, about 1 minute, or until the mass comes together easily. Bulk Rise
- Cover the bowl with a damp towel and let rise at room temperature. This will take about 8 to 10 hours at 70°F (21°C). Shape
- Line a 9 × 13-inch (23 × 33-cm) baking pan with parchment paper. Set aside.
- Remove the dough onto a lightly floured surface. Gently pat the dough into a rectangle, and divide into 12 equal pieces, about 95 grams (3¼ oz) each. Gather the ends, flip the dough over, and shape each piece into a ball. Place into the pan, 3 pieces across and 4 down. Second Rise
- Cover the dough with a damp towel and let rest for about 30 minutes to 1 hour, depending on temperature. The buns will begin to touch as they puff up. At this point, you can proceed to the next step or cover the dough in lightly oiled plastic wrap and chill overnight. In the morning, bring to room temperature before baking, about 1 hour.
- Preheat your oven to 400°F (200°C). Brush the dough with water and sprinkle with the oats and sunflower seeds, patting down gently to coat. Bake
- Bake the dough on the center rack for about 40 minutes. Once finished, drizzle some of the coconut oil over the crust while still warm. This will keep the texture soft. Enjoy warm or at room temperature.
- These harvest buns will last up to 2 days, stored at room temperature in a plastic bag or airtight container.