Sticky date buns
- Sarah Cook
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Makes 12
More effort
Prep: 35 mins
Cook: 50 mins
Plus proving overnight or up to 72 hours
A star rating of 4.3 out of 5.9 ratingsRate
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The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea
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Ingredients
Nutrition
Units:
MetricUS
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1 tsp caster sugar
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2 x 7g sachets fast-action dried yeast
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600g 00 flour
sponge flour or plain flour, plus extra for dusting
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400ml warm milk
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200g butter
50g melted, remainder very soft
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1 large egg
beaten with a fork
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200g date
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250g light soft brown sugar
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icing sugar
for dusting (optional)
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Nutrition: per serving
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kcal420
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fat16g
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saturates9g
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carbs65g
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sugars28g
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fibre1g
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protein6g
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salt1.1g
low
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Method
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step 1
Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.
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step 2
When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.
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step 3
Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.
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step 4
Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.
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step 5
Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.
Recipe from Good Food magazine, October 2012
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A star rating of 4.3 out of 5.9 ratings
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