Bread and Batter, Desserts

Sticky Buns

It’s been some time since I’ve posted. Too much work, and last week I was down with covid. Sigh. Luckily the symptoms I had were very mild but I didn’t want to spread it to the rest of the household so I was stuck in my room for six whole days straight.

So this weekend I decided to make full use of the kitchen. After watching The British Bake-off on BBC Lifestyle, I got inspired again to bake. So I took out my British Bake Off cookbook and decided on an easy recipe.

And oh, what a marvellous recipe it was! The dough came out perfect! Move over Pioneer Woman. I have found my go to sweet bun recipe and this is a complete winner.

This is the recipe book I bought years ago and I’ve only made two recipes from it. One was a Victorian Sponge sandwich (which I’ve posted here before) and then now this sticky buns.

This is the book. It’s pretty good and if I’ve more free time, I’ll make more recipes from it. Baking is on the whole time consuming.

I’m just going to share the recipe for the dough. It worked brilliantly for me and maybe for our humid weather here.

In a saucepan I melted 75g of butter with 200ml whole milk. And then let that cool.

In my trusty Kitchen Aid glass bowl, I measured 500g bread flour and to that added 2 tbsp of sugar, 7g of instant yeast and 1tsp of table salt. I stirred that and then attached the dough hook. With the cooled butter and milk mixture, I beat in one egg. And then added this liquid mixture to the fry ingredients.

I let the dough hook do it’s magic and when it’s formed into w rough dough, let it run till it’s kneaded smooth. From that, I took the nice dough, formed it into w smooth ball and then let it rest for an hour back in the bowl.

While the dough is proofing, I added Demerara sugar (I didn’t have light brown sugar) to 100g of softened butter. Because I was using Demerara, I measured 85g instead of the 75g of light brown sugar. So in that bowl is softened butter mixed with the sugar and 2tbsp of maple syrup. This will serve as the topping.

For the filling of the sticky bun, melt 70g of butter. And then in another bowl, 85g of Demerara sugar with 1tsp of cinnamon powder.

When the dough has doubled in size (about an hour or so), punch it down and roll to a rectangle. Brush the melted butter all over. Sprinkle the sugar cinnamon all over. Then roll and cut.

In a roasting pan, spread the butter sugar mixture all over and then crush about 100g pecans. Place the cut pieces of rolls on it.

Let that proof a second time (about 20 to 30min) before going into a 180 degree Celsius oven till brown.

This is after the second rise. I’m not good at cutting equal pieces, hence that weird little runt stuck in the first row.
After it’s baked, let it rest for about 20 minutes. And then turn over onto a wooden board.

Delicious when eaten warm!

The dough is just soft and delicious!
I know I’ll be using this dough recipe for all future rolls from now on!

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