Monday, October 10

Sticky Buns - Yeast

Here is a great sticky bun recipe.

This one is yeast based.  So a little forethought is required.


For the dough

1 1/4 cups milk - you can use full cream or light or skim
1 teaspoon vanilla extract
45 g softened butter - unsalted (if you add salt) or salted (if you don't) - I use salted

3 cups of bread flour - you can you plain flour, but I haven't so I don't know how they'd turn out.
2 tablespoons of sugar (white, caster, raw)
1 1/4 teaspoons of salt (but not if you used salted butter)

2 teaspoons of dry yeast 

Mix this all together to form a soft dough - I bung mine in the bread maker and mix it up on the pizza setting, but if you want to do it by hand, knead until you have a  soft, smooth dough - probably will take you about 10 - 15 minutes and then you'll need to let it prove for about 45 minutes.  If you use the bread maker, it does all that for you, so when the timer goes off you can roll and fill.

Whilst the dough is rising for the first rise, make the filling which is

3/4 cup brown sugar
2 teaspoons of cinnamon - you can have more or less depending on your last
90g softened butter.

Mix this altogether to make a soft spread.

When your dough has risen, roll out to a 30cm x 40cm rectangle and spread the filling on it.  Roll up and cut into slices about 2cm wide, then place in a baking tray - I get 12 buns and it fills a swiss roll tin nicely. 

Let rise till about double - takes about 30/40 minutes depending on the weather.
Bake at 200 degrees for 20 minutes, I turn half way through as my oven is hotter at the back.

Whilst still warm - ice with a simple icing of icing sugar, a knob of butter and enough milk to make a thick icing - then just plop it on with a spoon and tadah.  Gorgeously, gorgeous sticky buns.

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