These soul-warming sourdough buns are a whimsical blend of nourishment and seasonal enchantment. Infused with our Vanilla Chai Plant Protein, this recipe carries the grounding energy of adaptogens like Ashwagandha and Astragalus, harmonized with warming spices that awaken digestion and ignite cozy autumnal joy.
Soft, spiced, and naturally leavened, these buns are the perfect treat for the season. Shaped into sweet little pumpkins, they can be adorned with cinnamon stick stems and star anise crowns—an offering to the beauty of Fall.
RECIPE
Prep time: 8-10 hours (includes proofing time)
Bake time: 25 minutes
Category: breakfast, sweet
Yield: 12 buns
Recipe by: The Sourdough Mama
Ingredients:
For the Buns:
- 100g active sourdough starter
- 200g warm milk
- ⅛ tsp natural orange color (optional)
- 80g honey
- 1 egg
- 40g Vanilla Chai Protein Powder
- 400g bread flour (or AP)
- 50g unsalted butter, softened
- 8g salt
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
For the Vanilla Chai Glaze:
- 100g powdered sugar
- 1 Tbsp Vanilla Chai Protein Powder
- 1–2 Tbsp milk (to thin)
Instructions:
- Mix starter, milk, natural color (if used) honey + egg. Add flour + protein powder, rest 30 min.
- Add salt + spices. Knead in butter until smooth and elastic.
- Bulk ferment 4–6 hrs at room temp then wrap airtight and chill overnight.
- Divide into 10–12 balls. To shape pumpkins, tie loosely with twine (6-8 sections). Proof covered for 2-4 hrs until puffy.
- Brush with egg wash and bake at 375°F for 20–25 min, until golden.
- To make the glaze, mix all ingredients together until smooth, adding milk until you reach your desired consistency.
- Insert cinnamon sticks to buns, add the glaze, and decorate as desired. Enjoy!
