In the bowl of a stand mixer add your milk, starter, egg, salt, honey, and flour. Use the dough hook to knead these ingredients together on the Low setting (KitchenAid mixer). Scrape down the sides as necessary.
300 g all-purpose flour, 150 g milk, 190 g ripe sourdough starter, 1 egg, ½ tsp salt, 20 g honey
Cut your softened butter into slats. Once your dough is cohesive, add your butter in one slat at a time, allowing it to combine into the dough while the mixer is on. You may find it helpful to knead the dough by hand once all the butter has been added, to make sure it is mixed into the dough and not lumpy. Leave your dough in the bowl, cover, and allow to rise in a warm space - approximately 4-6 hours.
8 tbsp softened butter
Butter a 8x8 square baking dish or pie plate, or line your dish with parchment paper. Once your dough has nearly doubled in size, transfer it to a lightly floured surface. Using a bench scraper or sharp knife, divide your dough into 14 pieces, roughly 1-2 inch sized balls. Gently shape into balls and place into your dish. Allow to rise in the dish for another hour.
Preheat your oven to 350oF. Melt butter, mix in your brown sugar, granulated sugar, and cinnamon. Pour this mixture over your dough balls, brush if neccsary to spread it out evenly. Bake for 15-20 minutes. I have found that 180℉ is the perfect internal temperature; leaving them soft, but not doughy or underdone. Top with your favorite icing or frosting!
8 tbsp melted butter, 4 tbsp brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon
