Breakfast this weekend is Sourdough Breakfast Marmalade Buns! Lately, I have been completely obsessed with sourdough and baking new ferments, but if there’s one thing I love just as much… it’s marmalade. Hence the creation of this love child – Sourdough Marmalade Buns. These simple bread buns are perfect for breakfast and they go PERFECTLY with cream cheese and marmalade (It’s almost as if they were created for that reason…)!
If you love to enjoy bread for breakfast, and the hearty, comforting flavours of sourdough, then you’re in for a treat! These buns have a slightly crispy crust but they’re super duper soft on the inside. Speckled with chunks of orange peel, the colour really jumps out at you and hits you with a BURST of flavour. I absolutely love pairing these babies with cream cheese (plant based, of course) and homemade marmalade.
If you’re looking for the perfect breakfast this weekend (or a delicious surprise brunch for your mum if you’re celebrating Mother’s Day this Sunday) then you HAVE to try these Sourdough Marmalade Buns. They’re super easy to make, but do take a little bit of preparation, so make sure you start the dough the day before!
Here’s the baking schedule…
In the morning: feed your sourdough starter.
In the afternoon: once doubled in height, your starter is ready to use! Follow the ‘In the afternoon’ section of the method showcased below. Leave the dough to prove in a warm place overnight.
In the morning: Follow the ‘In the morning’ section of the method showcased below. Once cool enough to handle, slice in half, spread with plant based cream cheese and homemade marmalade, and serve. Enjoy!
The secret to really soft and fluffy sourdough is to NOT OVERWORK THE DOUGH. In every sourdough recipe, it’s important to handle the dough as minimally as possible, keeping the dough beautiful and elastic, and maintaining that bubbly structure. If you’d love to see more sourdough recipes, tips, and tricks on here, please let me know! I’m super passionate about sourdough!
Finally, if you make these Sourdough Breakfast Marmalade Buns make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Sourdough Breakfast Marmalade Buns
- 150g bubbly sourdough starter
- 250ml warm water
- 2 tbsp extra virgin olive oil
- 500g strong white bread flour
- ½ tsp salt
- 150g dried mixed peel
In the afternoon:
- In a large bowl, add the sourdough starter, water, and oil. Whisk until just combined. Add in the flour and salt. Using your hand, work the wet and dry ingredients together until the flour is absorbed and everything is fully combined.
- Scrape down the sides of the bowl. Cover the bowl with a damp tea towel and leave in a warm place to rest for 30 minutes to 1 hour.
- After this time, turn the dough out onto a lightly floured surface. Take the far side of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
- Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 3. Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).
In the morning:
- Turn the dough out onto a lightly floured surface and leave it to sit for 10 minutes. After this time, gently stretch the dough out a little until it lays flat (DO NOT USE A ROLLING PIN).
- In the centre of the dough, add the dried mix peel and spread it evenly across the entire surface of the dough.
- Fold the dough in half and then in half again, then begin to gently knead it until the peel is evenly distributed throughout the entire dough. You don’t want to knead for more than a minute, otherwise the dough will become tough.
- Shape into a ball, place back into the bowl, cover with a damp tea towel, and leave in a warm place to prove for 1-2 hours or until the dough has increased in size by 50% (it will not double in size).
- Once so, turn the dough out onto a lightly floured surface and cut into 8 pieces (I used scissors for this).
- Shape each piece of dough into a ball then place it on a baking sheet lined with parchment. Fit 4 dough balls per tray.
- Cover the trays with a damp tea towel and leave the dough balls to prove for 1 hour, until they have risen slightly.
- Whilst the dough is proving, preheat the oven to 180˚C. Once risen, remove the tea towel and bake the buns in the oven for 20-30 minutes until nicely risen and golden brown.
- Remove from the oven and leave to cool for at least 30 minutes before serving. Enjoy with vegan butter, marmalade, and a good old cup of coffee. Enjoy!
Once completely cool, these buns can be kept in an airtight container or bread box for up to 3 days.
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