Breads,  Recipes

Einkorn Sourdough Cardamom & Pear Morning Buns (they also happen to be plant based)

I figured I would break up all the pumpkin recipe threads out there and go against the grain with some other fall flavors.  Flavors like cardamom and pears.  Have you ever noticed that pears really don’t get a lot of shine?  They’re like the wallflowers of the fall fruit, standing quietly behind in the background letting apples and pumpkins get their moments in the spotlight.  However pears are so delicious and they add a nice subtle fruity flavor in baked goods, especially in these morning buns.

Cardamom & Pear Morning Buns

If you’ve ever woken up in the morning and had a craving for something warm, gooey, fruity and delicious, this recipe is for you!   I’ve always been a fan of breakfast buns but not a fan of the high levels of sugar they contain.   But what these buns are lacking in high sugar content, they are definitely gaining in flavor and all natural sweetness.  For the dough only one tablespoon of 100% natural maple syrup is used.  And for the filling I used jaggery again.  I’ve been using this sweetener a lot lately.  I really enjoy the complex notes it brings to baked goods.   Jaggery not only is a natural unrefined sweetener but it has some nutritional values.  Check out my other recipes using jaggery here and right here.

The flavors of jaggery, cardamom and pears come together so well.  The buns definitely have a South East Asian type of feel.  Yum!

I’m so happy as to how these buns came out.  The dough is an overnight sourdough.  So basically all of the rising is done at night.   You can make the dough at night (provided you have a sourdough starter) and wake up the next morning to make delicious breakfast buns for you and your family.

I love how this dough came out!  This dough is something that is going to be making quite a few more appearances on this blog.  While making the cardamom, pear buns I was thinking of other bun flavors I could make, for example…you know what, I think I’ll just surprise you.  Look out for more delicious flavored morning buns coming up in the near future. 🙂

As always I used einkorn flour for this recipe.   I’m such a big fan of this flour.  Einkorn and my digestion system are like best friends now.  This flour is and will continue to be the only flour I use from now on.  I talked a lot about einkorn in my einkorn sourdough English muffin recipe post and also where you can purchase the flour here.  Einkorn flour makes these morning buns easy to digest and light on the stomach.

These morning buns are completely plant based.  For the butter and milk, coconut oil and homemade brazil nut milk is used ( I definitely have to create a blog post soon of how I make my brazil nut milk).  Brazil nut milk is creamy and is a great substitution for dairy milk.  The coconut oil works very well in the dough as well as in the filling.  And it doesn’t give off a coconut flavor at all.

Why do I think you will love these morning buns?  Because they are:

  • Beautifully spiced with cardamom
  • Perfectly sweet
  • Filled with pears
  • Tender
  • Wonderful for fall
  • Easy to freeze for later
  • Delicious with tea or coffee
  • Easier to digest than standard morning buns

If you’re a mom to a sourdough starter (preferably an einkorn one) you have to give these a try.   If you don’t have a sourdough starter yet, let this recipe be the reason you start one. 🙂

How to Create an Einkorn Sourdough Starter

 Einkorn Sourdough Cardamom and Pear Morning Buns

 

AuthorDesireeCategory, , DifficultyIntermediate

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.

Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

Dough Ingredients
 2 ½ cups einkorn flour
 4 tbsp organic (hard not melted) coconut oil
 ½ cup einkorn sourdough starter
 1 tbsp maple syrup
  cup plant based milk (I used homemade brazil nut milk)
 ½ tsp sea salt
 ½ tsp baking soda
Filling Ingredients
 ½ cup Jaggery (grated or finely chopped up)
 ½ tsp ground cardamom
 1 ½ tbsp organic coconut oil
 1 chopped bosc pear

The Night Before
1

In a bowl place the flour and coconut oil. Mix the coconut oil into the flour till it comes together and resembles small particles.

2

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 Next Morning
Preheat oven to 350 degrees
3

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.

4

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.

5

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.

6

Grease a muffin pan with coconut oil and place to the side.

Making the filling
7

Take the pear and cut it up into small pieces and set to the side

8

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.

Putting it all together
9

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.

10

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.

11

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.

12

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.

13

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

Dough Ingredients
 2 ½ cups einkorn flour
 4 tbsp organic (hard not melted) coconut oil
 ½ cup einkorn sourdough starter
 1 tbsp maple syrup
  cup plant based milk (I used homemade brazil nut milk)
 ½ tsp sea salt
 ½ tsp baking soda
Filling Ingredients
 ½ cup Jaggery (grated or finely chopped up)
 ½ tsp ground cardamom
 1 ½ tbsp organic coconut oil
 1 chopped bosc pear

Directions

The Night Before
1

In a bowl place the flour and coconut oil. Mix the coconut oil into the flour till it comes together and resembles small particles.

2

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 Next Morning
Preheat oven to 350 degrees
3

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.

4

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.

5

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.

6

Grease a muffin pan with coconut oil and place to the side.

Making the filling
7

Take the pear and cut it up into small pieces and set to the side

8

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.

Putting it all together
9

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.

10

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.

11

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.

12

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.

13

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.

Einkorn Sourdough Cardamom & Pear Morning Buns

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