I like big buns and I can not lie.
It was a holiday to Saint Francis Bay with family friends that started my sticky bun craze.
Saint Francis Bay is a pretty small town, and we were walking distance to the beach and the centre of town. So in other words we had the ideal positioning. There were no large chain stores at that time, I’m sure things have since changed, so we frequented a little bakery and grocery store on a regular basis. That is when I discovered the giant sticky bun, about the size of starter plate – 20cm in diameter and about 10cm high. On top of that, the price was R5 each. When my family sees a special or a good price we make the most of it, often over indulging in it, which was exactly what we did. We bought about 6 sticky buns the first time, yet it would take two people to finish one. Needless to say, come day three we over these sticky buns. We had one days rest, and then were back on the sticky bun wagon.
This is my version of a sticky bun. Why a sticky-icky bun? Well the chocolate toffee bits throughout, which bubble and ooze out once baked.
My recommendation – eat as soon as they come out the oven for a true gooey delight.
300g cake flour
1 packet instant yeast
50ml warm milk
100ml warm water
60g butter, melted
50g treacle sugar
30g chopped almonds
30g toffee centre chocolates, halved
100g icing sugar
- To make the dough, mix the cake flour, salt and sugar together. Add the yeast and mix through.
- Melt the butter in the warm milk. Slowly pour into the dry ingredients, stirring and add the egg and warm water until a soft dough forms.
- Knead the dough for 10-15 minutes until it is soft and smooth on a floured surface. Add flour as needed while kneading. Cover with a damp cloth, leave in a warm area, and prove until doubled in size.
- Knock down, removing all the air bubbles. Roll out into a rectangular shape. Brush with melted butter; sprinkle the sugar, cinnamon, nuts and chocolate.
- Tightly roll up the dough lengthways. Cut slices about 3cm thick. Place in a buttered baking tray, 30cmx20cmx10cm. Leave a bit of space between each.
- Leave to rise for 20 minutes until doubled in size. Bake at 180°C for 20-25 minutes or until cooked through and golden brown.
- Meanwhile mix the icing sugar and warm water until a smooth paste. Once the sticky buns have cooled down, drizzle the icing over.
Tip: the toffee filled chocolate I used was from a packet of Quality Street, but you can also use Rolos.