Yesterday I woke to the sound of my son asking for bread. Since we don't normally have bread in the house it meant he wanted me to bake a loaf of bread. When my little foodie has a request, it's not always easy to get out of it. So, I rummaged through my book of recipes and deciding to whip up a batch of sticky buns. Coincidentally, sticky buns are a celebratory spring dish and since the equinox was just a day away, it felt like the perfect time to bake up these delicious treats.
However, I wasn't feeling the sugary sweet sprouted spelt sticky buns that I've made in the past so I decided to take this recipe and go savory. In the freezer I had plenty of elderberries stored away since our rather bountiful autumn harvest. Since elderberries are best when cooked, i thought I'd make a fruit based filling and the end results made Wilder, Camille and her bandmates quite pleased.
Salted Elderberry Buns
In a bowl combine:
- 1.5 teaspoons of active dry yeast
- 1 cup luke warm water
- 1 cup sprouted wheat flour
Once mixed, cover and let stand for 20-30 minutes, or until the mixture is bubbly and doubled in size.
Transfer the mixture over to a stand mixer and add in the following:
- 3 cups of sprouted wheat flour
- 2 teaspoons sea salt
- 1 teaspoons freshly chopped thyme
- 1/2 teaspoon cinnamon
- 1 egg
- 2/3 cup raw cream
Use a dough hook and run the machine on high for about 5 minutes, or until the dough is well kneaded, soft, and smooth.
Cover the dough for up to 2 hours, or until it has doubled in size.
Meanwhile, make the filling:
- 1.5 cups elderberries (if unavailable, use all blueberries)
- 1/2 cup frozen blueberries
- 2 tablespoons water
- 1 stick of butter
- 2-3 tablespoons of honey or maple syrup (optional)
Heat the fruit with the water in a small saucepan over medium heat. Continue to cook until the water evaporates then add the butter and cook until bubbly. Transfer the mixture over to a blender, add the sweetener if desired, and blend until smooth. Set aside to cool.
On a lightly floured work surface, roll out the dough into a 12-14 x 12-14 inch rectangle. Spread the filling to cover the entire surface, leaving 1/2-3/4 inch of space around the edges clear.
Roll the dough like a sushi roll, starting from the back and rolling towards your body. Carefully pinch the ends to seal the edges.
Use a sharp knife or dental floss to cut 1 inch thick portions then transfer over to a parchment lined sheet pan. Cover the pan and allow the buns to rest for about 30 minutes to puff up. Before baking, brush the tops of the buns with melted butter.
Cook in a preheated 400°F oven until the buns are golden brown and cooked through, about 10-12 minutes.
Once the buns came out of the oven, brush with a touch more butter and sprinkle with sea salt. Enjoy!