Wildfire Berry Skillet Buns

Soft sourdough skillet buns layered with cinnamon sugar and Earth Born Roots Wildfire Berry Jam, baked until bubbling and caramelized with gooey berry pockets throughout.

Ingredients

• 250 g sourdough discard
• 240 g unsweetened almond milk, warmed
• 2 large eggs
• 95 g melted butter
• 70 g honey
• 8 g vanilla extract
• 520 g bread flour
• 8 g salt
• 7 g instant yeast
• 40 g light brown sugar
• 80 g softened butter
• 80 g brown sugar
• 1 tsp cinnamon
• 300–350 g Wildfire Berry Jam
• Extra melted butter for brushing
• Optional coarse sugar or cinnamon sugar for topping

Instructions

1. Warm almond milk to approximately 95–105°F.
2. In a large bowl combine sourdough discard, warm almond milk, eggs, melted butter, honey, and vanilla extract.
3. Add bread flour, salt, instant yeast, and brown sugar. Mix until a shaggy dough forms.
4. Knead dough for 8–10 minutes until soft, smooth, and elastic.
5. Place dough into a lightly greased bowl, cover, and allow to rise until nearly doubled.
6. Roll dough into a large rectangle approximately 1/2 inch thick.
7. In a small bowl mix softened butter, brown sugar, and cinnamon until creamy.
8. Spread cinnamon butter mixture evenly across dough.
9. Lightly spread Wildfire Berry Jam across the dough surface.
10. Cut dough into approximately 16–20 squares.
11. Add a small spoonful of additional jam into the center of each square.
12. Lightly pinch corners upward to create rustic jam-filled bundles.
13. Arrange bundles into a heavily buttered cast iron skillet.
14. Cover and allow dough to rest and puff for 35–45 minutes.
15. Brush exposed dough lightly with melted butter and optionally sprinkle with coarse sugar or cinnamon sugar.
16. Bake at 350°F for approximately 40–50 minutes until deeply golden and bubbling.
17. Allow buns to rest 10–15 minutes before serving.
18. Pull apart and enjoy warm.