Ingredients:
- 120ml Milk
- 275g Cotswold Heritage Bibury Barley Flour (plus extra for dusting)
- 7g Yeast Sachet
- 40g Sugar
- 60g Butter or Block Margarine (at room temperature)
- 1 Free Range Egg
- 4-5tbsp Cherry Tree Preserves Gingerbread Curd
Sticky Buns With Gingerbread Curd Recipe
Sticky Buns with Gingerbread Curd recipe
Sticky Buns With Gingerbread Curd Recipe
This delicious sticky bun recipe was created in collaboration with Cherry Tree Preserves where you have the chance to win a fantastic flour and a curious curds bundle! Enter here now! Closes 24th November - terms and conditions apply - no purchase required. Happy baking, good luck!
- Baker: EAT THIS Studio - @eatthisstudio (on IG)
- Makes: 6 buns
- Prep time: 4 Hours (including time for proving)
- Bake time: 15mins
- Total time: 4hrs 15mins
- Flour(s) used: Cotswold Heritage Bibury Barley Flour
Sticky Buns With Gingerbread Curd Method
- Warm the milk until it's lukewarm then, set aside. (I used a microwave).
- Sift the flour into a large bowl and add the yeast. Make a well in the middle and add the butter, sugar, milk and egg. Mix to combine.
- Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.
- Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly oiled cling film. Leave to rise in a draught-free place until it has doubled in size (around 1 to 2 hours).
- Generously grease a baking sheet with some excess butter/margarine. Set aside.
- After your dough has doubled in size, turn it out onto a lightly floured surface and knock it back. Using a rolling pin, roll it into a rectangle with about 25 x 35cm (10 x 14 inches). It's important to make sure your dough is of even thickness throughout to ensure you have nice, neat buns.
- Spread the curd from edge-to-edge of the dough.
- Roll the dough tightly to create a sausage. Cut the sausage into 6 buns – I tend to cut in half, then thirds to ensure even buns. Arrange the rolls in your pre-greased tray and cover them loosely with a piece of lightly greased cling film.
- Leave to rise in a draught-free place for 1-2 hours until they look light and puffy.
- After your buns have gone through their second rise, remove the cling film and place the tray in a preheated oven at 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and bake for around 10-15 minutes until golden brown. Transfer to a wire rack when cool enough to touch and leave to cool completely.