Pillowy, pull-apart sweet buns sweetened with Lakanto Classic Monkfruit and Erythritol Sweetener and finished with a Lakanto Cane glaze.
Active Prep: 45 mins
Rise Time: 8-12 hours
Bake Time: 22-25 mins
Servings: 12 buns
INGREDIENTS
400g all-purpose flour
80g active starter
150g whole milk, warmed
2 eggs
45g unsalted butter, softened
48g Lakanto Classic Monkfruit and Erythritol Sweetener
8g salt
Glaze
2 tbsp (24g) Lakanto Cane Sugar With Monkfruit
30g water
14g unsalted butter
Mix milk and starter together. Whisk in eggs and Lakanto Classic Monkfruit and Erythritol Sweetener and combine well. Add flour and salt and mix until a shaggy dough forms.
Rest covered 30 min.
Knead for 5–7 min until smooth. Add butter in 3 additions, kneading fully between each. Continue 5 min until soft and elastic. Bulk ferment 4–6 hours at room temperature with 3
stretch-and-folds in the first 90 minutes. Refrigerate overnight for more flavor.
Divide into 12 pieces (~60g). Shape into tight balls and arrange in a greased 9×13” pan or cast iron. Cover and proof 3–5 hours until puffy and touching.
Preheat oven to 180°C. Brush with reserved egg. Cover with foil and bake 15 min. Uncover and bake 6–8 min more until deep golden. For the glaze, melt butter with Lakanto Cane Sugar with Monkfruit, and water over low heat until smooth. Brush over hot buns immediately out of the oven.
Rest 10 min before serving.
