Description
Delightful mini bundts combining the rich flavor of brown butter and the slight tang of sourdough, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup sourdough starter
- 1/2 cup unsalted butter (browned)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg (optional, for richness)
Instructions
- Preheat your oven to 350°F (175°C) and grease the bundtlette pan.
- Brown the butter over medium heat until fragrant and golden. Let it cool slightly.
- Combine the sourdough starter, browned butter, and sugar until well blended.
- Stir in the buttermilk and egg (if using).
- Whisk together the flour, salt, cinnamon, baking powder, and baking soda in another bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the bundtlette pan, filling each mold about halfway.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the bundts cool slightly before removing them from the pan and serving.
Notes
Ensure butter is evenly browned to avoid bitterness. Consider resting the batter for 30 minutes for improved texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bundt
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg