Mix the Dough
In the bowl of a stand mixer, whisk together the warm milk, egg, sugar, and active starter.Add the flour and salt and mix until a shaggy dough forms. Cover with plastic wrap and let the dough rest for 20 minutes. This helps hydrate the flour and makes the long mixing time easier.Attach the dough hook attachment and mix on speed 2 in your KitchenAid, adding the softened butter a little at a time. At first, the dough will look very soft and like a sticky dough — this is normal for enriched sourdough.Keep mixing until the dough becomes smooth and elastic and starts pulling away from the sides of the bowl (about 15 minutes). It should feel soft and buttery, not dry. If needed, add flour 1 tablespoon at a time, but try not to add too much.
Bulk Fermentation (First Rise)
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place.This first rise usually takes 6–8 hours, depending on room temperature. You’re looking for about a 50–70% increase in size, not a full double. Slower rise times give better structure and flavor.
Divide & Rest
Turn the dough out onto a clean work surface. Use a bench scraper or bench knife to divide it into 12 equal pieces.Roll each into a ball, cover loosely, and let rest for 10–15 minutes. This step makes shaping much easier, especially if this is your first time working with enriched sourdough.
Fill & Shape
Flatten one dough ball into a small oval or rectangle, about 4–5 inches long. Spread 1–1½ teaspoons of filling over the surface, leaving a clean edge along one long side.Roll the dough into a log, similar to cinnamon buns, but don’t pinch the seam closed. Place seam-side down into a buttered baking pan, loaf pan, rectangular pan, or bundt pan.Repeat with the remaining dough, alternating fillings as you go. Arrange the rolls snugly so they support each other while rising.
Final Rise (Second Rise)
Cover the pan and let the rolls rise for 2–4 hours, until very puffy and touching. This final rise is important for a soft, fluffy crumb.When gently pressed, the dough should spring back slowly.
Bake
Preheat your oven to 350°F Brush the tops with the egg wash. Bake for 30–35 minutes, until golden brown. The internal temperature should be around 190–195°F.If the tops brown too quickly, loosely tent with foil.
Finish & Serve
Let cool for about 10 minutes, then dust generously with powdered sugar. Serve warm or at room temperature.This bread pulls apart easily and is perfect for sharing.
