These Christmas sticky buns are soft and tender and topped with a yummy sticky glaze. They'll fill your kitchen with a sweet, delicious aroma.
Christmas dough
Ingredients450g strong white flour 14g dried yeast 50g muscovado sugar 140ml warm milk 10ml Grandes Distilleries Peureux Dom Pacello royal orange original 60g whole eggs 50g salted butter |
MethodStart by making the dough. Mix together the flour, yeast and caster sugar in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet, add a spoonful of flour. Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 40 minutes. Heat oven to 200°C and grease a deep square tin. Dust the worktop with flour then start to knead the risen dough on the prepared surface just to knock the air out. Roll into a rectangle. Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 12 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 20 mins Bake the buns for 10 minutes, then reduce the temperature to 180°C and bake for a further 10 minutes. |
Sticky bun filling
Ingredients30g unsalted butter 70g currants 50g golden raisins 30g dried mixed peel 20g sweet mixed spice 5g ground cloves 5g ground mace 30g ground almonds 20ml Grandes Distilleries Peureux Dom Pacello royal orange original |
MethodIn a stand mixer combine all of the filling ingredients to form a rough paste-like mixture. Gently spread over the dough. |
Flambe glaze
Ingredients30g caster sugar 20ml warm water |
MethodIn a saucepan combine the ingredients and bring to a simmer to dissolve the sugar. Remove from the heat and light the glaze to flambe over the baked buns. |
Recipe courtesy of Thomas Leatherbarrow
