I think it’s the way these rolled buns show off the almond butter filling in their twists and folds that initially drew me to them, they’re really gorgeous, but it was the fact I could add another use for my sourdough Mother to the list that had me add them in to my weekly baking. Along with bagels and crumpets, these buns make sure I don’t waste any of the feeds I give my sourdough starter throughout the week while I’m in between baking actual loaves. It’s always great to have a few other options that you can get down pat when it comes making use of your sourdough starter, so that way your Mother is always active, and you have some other delicious naturally leavened morsel to pull out of the oven besides bread. You’ll need to feed your Mother with equal parts water and flour (100g of each) the night before you want to make these, and then I follow the same format I do with baking bread, by splitting the process over 2 days and leaving the shaped buns in the fridge overnight, ready to bake first thing in the morning. Freshly baked buns being pulled out of the oven around 10.30am seems like common sense to me. Please check the accompanying Youtube episode, it will be the best way to explain the shaping technique which would be way to tricky to put into words! 
Makes 8 buns


150g fed sourdough starter
75g extra virgin olive oil
210g soy or almond milk
400g unbleached Spelt flour
100g Rapadura sugar
5g salt
1g freshly ground cardamom

Almond Butter Filling:
60g non dairy butter (I use our Turmeric Butter from All The Things)
60g Rapadura sugar
1 tsp ground cardamon
40g almond meal
½ tsp vanilla extract
zest of 2 oranges



To make the dough, mix the sourdough starter, olive oil and milk in a bowl. Add the sugar, salt and cardamom and stir through. Finally add the spelt flour in increments to make sure it has all be incorporated evenly throughout the dough, with no dry flour pockets. Knead the dough for 3-5 minutes and then cover in the bowl and place somewhere warm to double in size. This will take about 2-3 hours.

The butter is easiest if done in a food processor, but you can always do it by hand with a fork if you’d rather. Add all the ingredients into the bowl of the food processor and blitz for 20-30 seconds until the mixture is blended but still has texture.

Once the dough has risen, roll it out on a floured surface to be about 60cm long by 40cm wide, keeping the long side closest to you. It will end up approximately 3-5mm thick.

Spread the almond butter over the entire surface of the dough, leaving a clear 1 cm border from the edges. Take the top half of the dough and gently but decisively flip it over the lower half, sandwiching the almond butter inside.

Cut the dough in half, then in quarters, and finally into 8 pieces Then leaving a 2 cm space at the top of each strip of dough cut through the middle length all the way to the end, this creates 2 strips that are still joined at the top. Take the left hand strip and twist it outwards to the left, then take the right hand strip and twist it outwards to the right. Youtube, Youtube, Youtube!

Leave the shaped buns covered in the fridge overnight to further prove, then the next morning, let them come up to room temperature while your oven heats to 200C. Bake for 20-25 minutes until golden brown and smelling like a Moroccan spice market.

Pop the kettle on. Time for freshly baked buns.