Hi Andrew,
Thank you very much for sharing this with us. May we point out we also have a few more great bun recipes to try if you want to :
www.weekendbakery.com/posts...ns-deluxe/
and another favorite of ours:
www.weekendbakery.com/posts...lla-glaze/

Great your sourdough culture is also doing well.
Wishing you many happy baking weekends and excellent loaves!

Greetings from Holland,

Ed & Marieke

Hi Petra,
The most heart-warming and meaningful compliments come from the people you love!

Glad our recipe can be a part of your baking joy, especially this time of year.

Thank you for sharing and have a wonderful Christmas and Happy & Healthy New Year!

Ed & Marieke

Yes, the topping on top is a great idea, but if you want to try a water / sugar solution that is fine too. Or alternatively, brush with some melted butter right after baking. Or you can try an egg wash before baking. Lots of options, hope your version will be great!

thanks! I am in the process of making them again. The first proofing, I did that for 1 – 2 hrs. and the dough was very light and fragile, Amazing! I would like a glozzy top, the cinamon butter which is used inside, I put that on top as well, but it does not give a glozzy top. Can I use a water and powder sugar mix to put on immediately after they come out of the oven? Or do you have another suggestion? It would just look great if they ‘shine’, and i do not want a cream cheese or other complicated topping, it is not that they need extra sweeting or extra taste ingredients.. Do you have a suggestion? thanks!

Hello Frances,
Thank you for your very kind comment. We would suggest trying the first proof first, because you have used less ingredients if things do not work out as planned. And yes, you need to compensate for the longer proofing. But the amount depends on the time you leave the dough to proof and the temperature. An indication we can give you is to cut the amount of yeast you use in halve when placing the dough in the fridge (around 7 degrees Celsius) for 12 hours.
We have a table percentage that you can use for various times and temperatures, so you can calculate the amount of yeast yourself if you want to use other variables: www.weekendbakery.com/posts...gh-recipe/
This table is for ‘straight’ pizza dough, so with richer dough you would normally use a bit more yeast, but it is a good starting point and you can always compensate with slightly longer proofing times if needed.
Just take a few test rounds to get it right for your requirements, because every situation is slightly different and might need a bit of tweaking to get it spot on.
Best of luck with it and enjoy the bun baking!

Hello Kim,
Very glad to hear your vegan version turned out so well! Did you use oat or nut milk or water?

Thank you Lisa, if you do want to try a different but equally delicious type of bun we can also recommend this recipe:
www.weekendbakery.com/posts...ns-deluxe/

Wishing you a lovely time baking and enjoying your results!

Thank you Minerva,
Wonderful, so rewarding don’t you think!
A bit of dripping is normal, but maybe the type of sugar we use is a bit different and more sticky.
Have you tried this suggestion?
You can also reserve some topping to brush over the buns after you cut them and place them in the baking pan. This way they will be extra sticky.
You could also try the newer slightly different version we have and see how that goes.
www.weekendbakery.com/posts...ns-deluxe/
Or what about these as an alternative:
www.weekendbakery.com/posts...lla-glaze/

Enjoy the buns and the baking!

Hello Jasmine,
It is hard to say, because it can be a bit different for everybody, also depending on the temperature of the dough when it goes in the fridge and the temp of the fridge itself. So this is something you have to try and if the buns need a bit more time when you take them out of the fridge, you can proof them to perfection at room temp. Just make sure they do not over-proof so check them early in the morning. If the process is going too slow this way, next time you can kick start the process by proofing an hour at room temp before the fridge or you can increase the yeast a little bit. With a few (maybe even one) tries you will have it perfect for your own conditions.

Enjoy your baking!
Ed& Marieke
WKB

Emilie and Ed & Marieke,
If I proof them overnight in the fridge do I need to let them sit at room temp. for a certain amount of time before baking them?
Thanks for your clarity,
Jasmine

Hello Supy,
We would soak them in warm water and halve an hour would be enough but longer is no problem.
Hope it will be great and thank you for your love 🙂

Greetings from Holland,
Ed & Marieke
WKB

Thank you. Love your website so much ❤️

Thank you so much Emilie, great to be a part of your baking joy this way.
If you are looking for a bit of variation on the theme we also have this version:
www.weekendbakery.com/posts...ns-deluxe/
Wishing you all the joy and comfort baking can bring you and your family.

All the best,
Ed & Marieke
Weekend Bakers