Sticky Nut Buns Recipe

Sticky Nut Buns Recipe

Ingredients : Makes 12

160 ml

15 ml

30 ml

450 g

5 ml

115 g

2

1

 

For the topping and filling

275 g

65 g

120 ml

75 g

45 ml

10 ml

165 g

Lukewarm milk

Easy blend dried yeast

Caster sugar

Strong white flour

Salt

Cold butter, cut into small pieces

Eggs, lightly beaten

Lemon, finely grated

 

 

Dark brown sugar

Butter

Water

Chopped pecan nuts or walnuts

Caster sugar

Ground cinnamon

Raisins

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Mix the milk, yeast and milk and leave until frothy.
  • Combine the flour and salt, and rub in the butter.
  • Add the yeast mixture, eggs and lemon rind. Stir to a rough dough. Knead until smooth, then return to the bowl, cover and leave until doubled in size.
  • Cook the brown sugar, butter and water in a heavy saucepan until syrup, about 10 minutes. Place 15ml syrup in the base of twelve 4cm muffin cups. Sprinkle a thin layer of nuts in each, reserving the remainder.
  • Punch down the dough, roll out to a 45 x 30cm rectangle. Combine the caster sugar, cinnamon, raisins and reserved nuts.
  • Sprinkle over the dough.
  • Roll up tightly from a long edge and cut into 2.5cm rounds. Place in the muffin cups, cut sides up. Leave to rise for 30 minutes.
  • Bake until golden, about 25 minutes. Invert the tins on to a baking sheet, leave for 5 minutes, then remove the tins.
  • Cool on a wire rack, sticky-sides up.

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