In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, weigh out (or measure) the sourdough starter, whole milk, and granulated sugar. Mix this with a spoon or by hand until it forms a slurry.

Next, add the flour and mix on the lowest setting until the dough starts coming together. Let the dough rest for 20 minutes then add the salt and butter one tablespoon at a time. You want to wait until the butter has been mostly incorporated before you add the next tablespoon.

Once the last tablespoon has been added and incorporated continue mixing the dough on the lowest setting for 20-25 minutes or until you reach the windowpane stage. You want your dough to have enough structure.

Now the dough is done, and you can cover the bowl with plastic wrap and place on the counter at room temperature for around 10-12 hours for the first rise.

The next step is to take the dough from the bowl and place it onto a clean work surface to shape it into 12 buns.

You can divide them evenly by weighing them out to be 70-72g each.

To shape the buns, take your hand and cup it on the counter and roll it in a circular motion creating a ball with tension. Place this on a parchment paper lined baking sheet and repeat with the remaining 12 buns.

Next, get your hand slightly wet and press down each bun. This will help the buns rise nicely.

Cover and let rise for another 10-12 hours. While you wait for this you can make the fillings. After the second rise, you are ready to assemble and bake the sourdough Danish Buns.

In a medium bowl add the softened cream cheese, powdered sugar and sea salt. With a mixer beat these ingredients together until smooth, about 1-2 minutes.

Next, add the cream and vanilla and beat again until smooth, about 2-3 minutes.

Set aside.

In a small saucepan add the cherries, sugar and salt. Mix these ingredients together and start cooking over a low to medium heat, stirring occasionally. Simmer for 10-15 minutes until thickened. Once thickened, add the vanilla and then remove from the heat.

Set aside.

Preheat your oven to 400 degrees Fahrenheit.

When the buns have finished proofing take and slightly wet your hand or wet the back of a metal tablespoon. Press in the center of the buns to create a well to put the fillings on the Danish buns.

Scoop about 1 tablespoon of the cream cheese mixture in each Danish bun and then about a half tablespoon of cherry compote (or other fruit compote or fruit preserve) on top of the cream cheese filling.

Place the pan in the preheated oven and bake for 18-20 minutes or until golden brown.

Remove from the oven and put onto a cooling rack to cool slightly before eating.

This recipe goes perfectly with a cup of coffee.