Its 4 days until Christmas.
I’m trying to keep calm.
But hmshsohfndofdd I CAN’T!
I want to fill my belly with ginger cookies and cram my head with christmas tunes.
Eat every single thing in sight.
Shake all the presents under the tree with my name on them.
Aimlessly watch christmas cooking programmes.
Oh, pigs in blankets! Why is it I forget about you all year?! You’re so tiny and delicious.
I love how only at christmas is it perfectly acceptable to spend obscene amounts of money on people, consume shocking amounts of calories and slob around the house for a week. These are all the things I love. Everything about christmas is amazing.
The streets are brighter, prettier and ah… twinkly. Commuting to work at 6.30 am is much improved by illuminated christmas decorations.
If I don’t stop gushing about christmas I won’t ever stop. So let’s get on with these sticky buns.
They’re surprisingly light but enriched with deep caramel flavour. I can just about manage a whole bun but it takes a serious sweet tooth. Once you’ve had one of these, you’ll be done for the day. You’re cravings will definitely be satisfied.Ingredients – Adapted from Bon Appetit – makes 8 Sticky Buns
- 160ml whole milk
- 5 tbsp. sugar
- 1 and 3/4 teaspoons active dry yeast
- 2 eggs, room temperature
- 380g plain flour
- 1 tsp. salt
- 115g unsalted butter, cut into cubes, room temperature
- 115g unsalted butter, room temperature
- 110g dark brown sugar
- 1/2 tsp. each of ground cinnamon, ground ginger
- Pinch of nutmeg
- 1/2 tsp. salt
- 150g roughly chopped pecans
- 115g unsalted butter
- 150g dark brown sugar
- 170ml double cream
- 100g honey
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 large orange, zested
- Heat the milk in a small saucepan over medium heat until just hot. Pour into a measuring jug and stir in 1 tbsp of sugar. Sprinkle the yeast over the warm milk and whisk to incorporate. Let this sit for about 5 minutes until the yeast starts to foam.
- Whisk the eggs into the yeast/milk mix. In the bowl of a stand mixer, combine the remaining 4 tbsp. sugar, flour and salt. Using the dough hook attachment, add in the milk mix. Leave the mixer running and gradually add in your butter, 1 cube at a time. Blending well after each addition. Once all the butter is added, continue to knead on medium speed until the dough is soft and silky, about 5 minutes.
- Brush a bowl a medium-sized bowl with melted butter and place in the dough. Cover with cling film.
- You can do this the day before you need it, it can be left in the fridge overnight.
- Leave dough to rise in a warm place until doubled in size, 1 – 1 and 1/2 hours (or 2 – 2 and 1/2 hours if the dough has been refrigerated.)
- Spread out the pecans on a baking tray and toast in the oven at 160C until slightly dark and fragrant, about 10 minutes. Let cool.
- Melt the butter in a small pan over medium heat. Stir in the brown sugar, cream, honey, spices, salt and orange zest. Bring this mix to the boil and simmer until the glaze is golden and glossy. Pour most of the glaze into the baking tin you’re going to use for the buns but keep some to top the buns with later. Set remaining glaze aside.
- Sprinkle most of the pecans over the caramel in the baking tray, keeping some to top the buns with later as well.
- Beat the butter, sugar, cinnamon, nutmeg and salt until light and fluffy, about 2-3 minutes. Set aside until needed.
- Assembling and baking Buns
- Punch down the dough and transfer it to a floured surface. Lightly dust your rolling-pin with flour and roll out to a 50cm by 40cm rectangle. Rub over the butter filling, covering the top of the dough, right to the edges. Roll up the dough starting from the longest side so that you end up with a long swirled sausage of dough. Trim off the ends as they wont have much filling in them. Cut the buns into eight equal pieces. Place these swirl down in the caramel coated baking tray. Cover with loose cling film or a tea towel and let prove again for 1 hour until doubled in size.
- Pre-heat oven to 175 degrees C. Bake buns for approx. 50 minutes, turning the tray around halfway through. If the buns are getting too dark, cover with foil until baked. Once baked, turn out onto wire rack with kitchen paper underneath to catch the dripping caramel. Do this while the buns are still hot or they will get stuck to the baking tray. Pour over remaining glaze and pecans and serve. Store in air-tight container.