I know I’ve already posted about sticky buns before, but they are one of my favourite recipes and they are especially delicious to eat on a cold winter’s day with a hot drink.
The sticky buns that my family usually make have a toffee and walnut base, but lately, I’ve been experimenting with different sticky elements. Last time I used a caramel sauce and this time I decided to give golden syrup a go. Both were equally delicious. A+ would recommend.
One thing to I will remember for next time is to increase the stickiness element. Sticky buns, of course, need to be sticky. It really does means you have to be generous with the sticky element even though it increases the likelihood of sticky hands and really sticky cake tins.
Bake these in a cake tin to get a pretty design when you pull them out of the oven and flip upside down.
Golden Syrup and Brown Sugar Cinnamon Sticky Buns
Yeasted coffee cake dough
1 package active dry yeast
¼ cup warm water
½ cup flour (cake flour if possible)
1/3 cup sugar
1 teaspoon salt
2 large eggs, lightly beaten
½ cup milk
1 teaspoon vanilla
2 cups flour (bread flour if possible)
65g butter, cut into chunks and left to soften
¼ cup golden syrup
¼ cup butter, melted
¼ cup brown sugar, packed
3 teaspoons ground cinnamon
Yeasted coffee cake dough
Mix yeast and warm water together and leave for 5 minutes until dissolved. Add cake flour, sugar, salt, eggs, milk and vanilla and mix until smooth. Add bread flour and mix for one minute until dough comes together. Tip onto a floured surface and knead for around 10 minutes. The dough should be smooth and elastic. At this point add the butter.
I found the easiest way to do this is to stretch the dough out and add around ¼ of the butter you have and then fold the dough in half and stretch it out again. Add another ¼ of the butter and repeat. The dough will be very sticky and you’ll feel like it’s not working, but you need to persist! Keep kneading it and the butter will eventually incorporate itself into the dough.
Shape into a ball and place in a buttered bowl. Keep dough in warm place for an hour or so until it has doubled in size.
If you want to make really flavoursome dough, Joy recommends you leave it for 1 ½ hours, punch it down after that and then let rise again for 4 – 12 hours. Punch it down again and then refrigerate for 30 minutes.
Once your dough is ready, roll it out onto a 12 x 9 inch rectangle. Mix cinnamon, brown sugar and butter together and brush over dough. Carefully roll the dough as if you were making a chocolate log. Cut crosswise into 6 – 8 slices.
Grease a cake tin. At the bottom, carefully pour the golden syrup so it lines the base. Place buns on top of golden syrup and pack them in carefully so they fill the tin completely. Place in a 180° preheated oven and cook for 30 minutes. Remove from oven and let stand for 5 minutes. Invert the pan onto a hot sheet or plate. Serve warm or at room temperature.