- 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.
