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cranberry pecan buns with one sliced open to show crumb

Cranberry Pecan Sourdough Buns

These are 100% naturally-leavened sourdough buns swirled with brown sugar, cranberries, and pecans. Soft and fluffy on the inside and crisp on the edges. Delicious with cheese, butter, honey, or anything delicious you can find. I dream of these buns at night. After you make them, you will too.
5 from 5 votes
Prep Time 23 hours 30 minutes
Cook Time 35 minutes
Total Time 1 day
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Healthy, Vegan
Servings 6 buns
Calories 219 kcal

Equipment

  • 9-inch cake tin

Ingredients
  

dough

  • 365g warm water
  • 100g mature sourdough starter
  • 400g bread flour
  • 75g all-purpose flour
  • 50g whole wheat flour

salt mixture

  • 15g sea salt
  • 35g brown sugar (I use dark)
  • 55g warm water

soaker

  • 80g chopped pecans
  • 80g dried cranberries (I use unsweetened ones)
  • 190g boiling water

extra flour

  • 60-75g all-purpose flour

wash

  • milk, for brushing (any milk you have is fine; I use oat milk)

Instructions
 

  • In a large container or bowl (weigh your vessel & write the weight down), combine the dough mixture by squeezing with your hands. Cover and let sit for 1 hour. In the meantime, stir the salt mixture in a small bowl and the soaker in a medium bowl. Let them sit until the hour is up.
  • Drain the liquid from the soaker mixer and add the pecans/cranberries to the dough. Add the entire salt mixture to the dough as well as the extra flour (use 60g to start, then add the extra 15 if necessary). Perform folds to incorporate the ingredients together, as well as squeezing the dough. Let rest for 1 hour.
  • Stretch & fold all four sides of the dough, then let rest for 1 hour. Stretch & fold all four sides 2 more times, resting the dough for 1 hour in between. Then let the dough finish off its bulk fermentation for another 3-5 hours (depending on dough environment temperature), or until puffy, almost double the original size, and there are many fermentation bubbles on the bottom of the dough. At this point, cover the dough and place in the fridge overnight (about 12 hours).
  • In the morning, remove the dough from the fridge and set on the counter for 2 hours. It should still be puffy and have some bubbles on the top.
  • Oil a 9-inch cake pan and set aside. With a small bowl of water nearby, spread a little water on a work surface. Divide the dough into 6 equal parts. Then shape each dough piece into a bun by flattening the dough out, folding opposite edges into the center until a ball forms, pinching the ends together, and rolling the seam against the work surface.
  • Place a bun in the center of the cake tin, then surround it with the other 5. Cover and let rise for 2 hours.
  • Preheat the oven to 400F. When the oven is ready, brush the tops of the buns with milk & bake them for 35-40 minutes, or until the internal temperature reaches 195F. The tops should be dark brown. Remove it as a whole from the tin immediately and place on a cooling rack. Let cool for at least 30 minutes. These are best devoured when warm!

Notes

You can replace the dried cranberries with dried cherries or any other dried fruit that you like.
You can replace the pecans with walnuts or pumpkin seeds or any other nut you like.