Ed is on his Sunday morning walk in the woods with Ernie and George is having his first lie in for weeks so I’ve just got time to share my sticky buns with you.
There are many, many more buns to be found on thingswemake but I like this recipe as it’s not too greedy and is ‘just enough’ when you want something ridiculously sweet with a cup of tea. Make them on a leisurely Saturday morning and they’re available when you need a sticky pick-me-up on those gaps between meals.
Perfect for us because there are 3 each: Saturday, mid-afternoon snack, after-dinner easy pudding and Sunday morning elevenses. Then they are gone, with no trace of evidence…until I make them again next weekend.
My fingers were far too icing coated to get the big camera out so here are a couple of Instagrams of various incarnations of buns. It’s much easier to lick icing off a phone screen than from an SLR.
Hope you have a Happy Sunday.
A few sticky buns from thingswemake
Be warned…these are super sweet!
For the bread:
- 225g (8oz) strong white bread flour
- 25g (1oz) caster sugar
- ¼ tsp salt
- 25g (1oz) softened butter
- 1 ½ tsp fast action dried yeast
- 1 medium egg, beaten
- 90ml (3 fl oz) warm semi-skimmed milk*
*I sometimes replace some of the milk and 20g of the flour with a ladle full of sourdough starter.
- 50g (2 oz) butter that’s really soft, but not melted
- 50g (2oz) muscovado sugar – light (or dark mixed with a bit of caster sugar)
- ½ tsp cinnamon
- 75g (3oz) sultanas**
- 50g (2oz) glacé cherries
- About a mugful of icing sugar, or ½ if you just want ‘a drizzle’.
- A slug of maple syrup
- A little bit of water to make up to a drizzly thickness
**I soak the sultanas and cherries in boiling water whilst I make the dough, then sieve before use, this washes off any oil or excess syrup and plumps them up.
- Combine the flour, sugar, salt and yeast in a mixing bowl or your stand mixer. Make a well in the centre and add the softened butter, egg and milk. Mix to make a soft dough.
- Knead for 5-10 minutes until smooth and supple.
- Cover with cling film and prove until doubled in size.
- Generously butter an 8″ square tin or line with non-stick foil.
- On a floured work surface roll out the dough to a rectangle about 12 x 10 inches.
- Spread the softened butter over the dough. Sprinkle the sugar, cinnamon and fruit on top.
- Roll up the dough (starting along the long side) Pinch the edge together to seal.
- With a sharp knife slice into 9 pieces.
- Place cut side down, into the buttered or lined tin, cover with cling film and leave to prove until they have puffed up and almost filled the pan.
- Bake at 170-180ºC for about 20 minutes, if they get too brown after 10 minutes cover loosely with foil.
- As soon as they come out of the oven drizzle with the icing and allow to cool a little.