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Recipe

Sticky buns

Hot, sweet and syrupy with a hint of cinnamon – these sticky buns are a real treat! A tray will hit the spot after Saturday morning sport.

  • 1 hr preparation
  • 25 mins cooking
  • Makes 12 piece
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Ingredients

Dough
  • 1/4 cup warm water
  • 3 teaspoon dry yeast
  • 1/3 cup sugar
  • 1/3 cup rolled oats
  • 3 tablespoon butter
  • 1 piece grated rind of lemon
  • 1 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 piece eggs, lightly beaten
  • 4 cup flour
Sryup
  • 1 cup maple syrup
  • 1/2 cup butter
  • 1/2 cup brown sugar
Filling
  • 3/4 cup raisins or sultanas
  • 1/2 cup brown sugar
  • 2 teaspoon cinnamon

Method

Sticky buns
  • 1
    Combine the water, yeast and a big pinch of sugar in a cup. Let it stand for about 8 minutes until foamy.
  • 2
    While you are waiting, mix in a large bowl the remaining sugar, oats, butter, lemon rind and salt. Heat the milk in a saucepan until just boiling, then pour over the oat mixture and stir until the butter has melted. Set aside to cool.
  • 3
    Once cooled, add the egg and yeast mixture to the bowl, stirring well. Stir in 3 cups of flour, then add 1/4 cup flour, a little at a time, until you have a soft dough. You may have used all the flour, if not don’t worry.
  • 4
    Tip the dough onto a floured surface and knead for about 8 minutes until you have a soft dough that springs back to the touch. Add a little more flour if it gets too hard to handle.
  • 5
    Transfer the dough to an oiled bowl. Cover with either clingfilm or a plastic bag and leave in a warm place until it has doubled in size (up to 1 hour).
  • 6
    Make the syrup by heating the ingredients until the butter is melted and the sugar has dissolved. Pour into a 32cm x 26cm or similar size dish.
  • 7
    Combine the filling ingredients together in a bowl.
  • 8
    To assemble the buns, knock the dough back, then turn out onto a floured surface and, using a light touch on the rolling pin, roll to a thick rectangular shape, slightly bigger than your baking dish.
  • 9
    Sprinkle the filling over the dough and, starting at the long edge, roll the dough up into a long log shape.
  • 10
    With a sharp knife, and still using a light hand, cut the log into 12 equal pieces and place cut-side down in the prepared dish.
  • 11
    Place the dish in a warm place and leave to rise again (30-40 minutes). If preparing the night before, this is the stage to place the tray, covered loosely with a plastic bag, in the fridge overnight to rise slowly.
  • 12
    Bake in the middle of the oven for about 25 minutes. When cooked, run the knife around the sides of the dish and turn upside down onto a tray or board so that the syrup runs out over the buns. Serve warm or at room temperature – and always on the day they’re baked!

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