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Sticky date buns

Sticky date buns

Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus proving overnight or up to 72 hours
  • More effort
  • Makes 12

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Nutrition: per serving
low insalt1.1g



  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, October 2012

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Rating: 4 out of 5.8 ratings

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