Sticky Nut Buns Recipe

  
 

Tea Breads, Buns And Muffins Recipes - Sticky Nut Buns

Ingredients

  • 160ml/generous 2/3 cup lukewarm milk

  • 15ml/1 tbsp easy-blend dried yeast

  • 30ml/2 tbsp caster sugar

  • 450g/4 cups strong white flour

  • 5ml/1 tsp salt

  • 115g/1/2 cup cold butter, cut into small pieces

  • 2 eggs, lightly beaten

  • finely grated rind of 1 lemon

FOR THE TOPPING AND FILLING

  • 275g/1 3/4cups dark brown sugar

  • 65g/5 tbsp butter

  • 120ml/1/2 cup water

  • 75g/3/4 cup chopped pecan nuts or walnuts

  • 45ml/3 tbsp caster sugar

  • 10ml/2 tsp ground cinnamon

  • 165g/generous 1 cup raisins

Method:

  1. Preheat the oven to 180'C/350"F /Gas 4. Mix the milk, yeast and sugar 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.

  2. Cook the brown sugar, butter and water in a heavy saucepan until syrupy, about 10 minutes. Place 15ml/1 tbsp syrup in the base of twelve 4cm/1/2in muffin cups. Sprinkle a thin layer of nuts in each, reserving the remainder.

  3. Punch down the dough; roll out to a 45 x 30cm/18 x 12in 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/1in rounds. Place in the muffin cups, cut-sides up. Leave to rise for 30 minutes.

  4. 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.