Sourdough sticky buns

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix all dough ingredients except dough butter and any dried fruit. Keep filling, wash and finishing ingredients separate. Cover.

Rest covered for 20 minutes.

Knead on low for 6–8 minutes until the dough begins stretching smoothly.

Add soft dough butter in small pieces and knead for 5–8 minutes until elastic and able to stretch into a thin translucent sheet. Keep dough below about 27°C; if greasy or warm, add a refrigerator pause before continuing.

Allow 5–9 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: At 24–26°C aim for 60–75% growth, a rounded surface and an aerated feel. Enriched dough can be slower at 22°C. Keep covered and stop before collapse.

Chill covered for 1 hour so the enriched dough is easier to handle.

Heat base butter, brown sugar, golden syrup and cream until dissolved and smooth. Spread in the deep tin and add pecans.

Allow the base to become only barely warm before adding dough.

Mix soft filling butter with filling sugar and spices, including filling flour where listed. Roll dough to about 30 × 35 cm, spread filling leaving a 2 cm sealing border and scatter filling fruit if listed. Roll snugly, seal and cut evenly according to yield. Arrange in the prepared tin and cover.

Allow 3–5 hours; the timer is an estimate. The buns or loaf should be clearly swollen and aerated; a gentle press should recover slowly. Begin heating the oven near the end of proofing.

Heat the oven to 170°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

Continue covered until ready. The buns or loaf should be clearly swollen and aerated; a gentle press should recover slowly.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 190°C conventional / 170°C fan for 30–38 minutes, until evenly golden and about 92–94°C in the dough. Cover loosely if browning before the centre is cooked.

Take the bake out of the oven and set it on a heatproof surface.

Leave in the tin for exactly about 5 minutes so caramel remains fluid.

Invert onto a heatproof serving tray while the caramel is still fluid. Use oven gloves and keep clear of hot caramel.

Rest for 15 minutes before serving.