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Sourdough Peruvian Purple Corn Buns

For the past year, I've been experimenting with Peruvian purple corn flour and it has been some of the most rewarding baking that I've ever done. The aroma, scent, flavor, and aesthetics of Peruvian purple corn are to die for. It adds a deep, nutty, but slightly sweet flavor to any type of bread. I find it works perfectly fine in enriched and non-enriched doughs so long as you use a 20% or less to flour ratio when adding. If you want to play it safe, start by adding 10% to total flour and go from there. Remember, this is corn and it is (obviously) a gluten free flour so it will affect the strength of your gluten network. However, this recipe gives you a super strong, buttery, and delicious dough to work with. This recipe calls for a sweet, stiff sourdough preferment that helps balance out too much acidity during the fermentation process. I love making them into burger buns and topping with sesame seeds. Enjoy!
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Ingredients Method

Ingredients
  

Sweet Sourdough Preferment
  • 30 grams mature sourdough starter
  • 60 grams bread flour
  • 30 grams warm water
  • 15 grams granulated or brown sugar
For the Final Dough Mix
  • 591 grams bread flour (or all purpose flour)
  • 104 grams Peruvian purple corn flour
  • 360 grams whole milk
  • 120 grams granulated sugar or brown sugar
  • 130 grams sweet sourdough preferment
  • 100 grams eggs
  • 120 grams unsalted butter
  • 9 grams salt

Method
 

For the Sweet, Stiff Preferment
  1. Combine the ingredients into a container that has a lid and mix until combined. Using a fork is the easiest way since this is a stiffer mixture than usual. Cover and let ferment at room temperature for 4 hours.
For the Final Dough Mix
  1. In a skillet, add 25g of the AP flour, 20g of the purple corn flour and 120g of the whole milk and stir on medium heat until a thick paste forms. Set aside.
  2. Combine all other ingredients into the bowl of a stand mixer, except the butter and the salt. 
  3. 3. Mix on low speed until all combined and then begin adding the butter. Switch to medium speed. Add a third of the butter at a time.
  4. Add the salt once the last bit of butter has been incorporated. Switch the mixer to high speed.
  5. Once the dough is silky smooth, transfer to an oiled bowl and cover. Let ferment at room temperature for 3 hours and then into the fridge for 12 hours.
  6. The next morning, divide the dough into 200 pieces and shape into cylinders. Place 4 into a loaf pan and Proof for 3 hours.
  7. Brush with egg wash, top with oats and bake at 375f for 20 minutes.