This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch.   

Makes 8-10 large buns   

 

Ingredients  

Syrup  
½ cup brown sugar  
3 big tablespoons butter  
4 tablespoons maple syrup   

  

Dough  
1 cup warmed milk   
2 teaspoons active yeast granules  
1 teaspoon sugar   
3 cups plain flour  
½ teaspoon salt  
1 large egg  
100g butter, softened   

  

Filling  
2 tablespoons butter - melted  
1/3 cup brown sugar  
3 teaspoons each cinnamon and mixed spice  
1 cup walnut pieces, chopped roughly    

  

Method 
Line a 23cm cake tin with baking paper, making sure it comes up the sides.   
Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin.
In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes.   
In a large bowl whisk together the flour and salt.   
Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it’s incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes.  
To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes.   
Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown.   
Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns!    
To serve, top with remaining syrup and walnuts. Eat up!   

  

Nici’s note:  

Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. 

 

LISTEN ABOVE 

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. &nbsp;&nbsp;
Makes 8-10 large buns &nbsp;&nbsp;
&nbsp;
Ingredients &nbsp;
Syrup &nbsp;
<ul>
<li>½ cup brown sugar &nbsp;</li>
<li>3 big tablespoons butter &nbsp;</li>
<li>4 tablespoons maple syrup &nbsp;&nbsp;</li>
</ul>
&nbsp;&nbsp;
Dough &nbsp;
<ul>
<li>1 cup warmed milk &nbsp;&nbsp;</li>
<li>2 teaspoons active yeast granules &nbsp;</li>
<li>1 teaspoon sugar &nbsp;&nbsp;</li>
<li>3 cups plain flour &nbsp;</li>
<li>½ teaspoon salt &nbsp;</li>
<li>1 large egg &nbsp;</li>
<li>100g butter, softened &nbsp;&nbsp;</li>
</ul>
&nbsp;&nbsp;
Filling &nbsp;
<ul>
<li>2 tablespoons butter - melted &nbsp;</li>
<li>1/3 cup brown sugar &nbsp;</li>
<li>3 teaspoons each cinnamon and mixed spice &nbsp;</li>
<li>1 cup walnut pieces, chopped roughly &nbsp; &nbsp;</li>
</ul>
&nbsp;&nbsp;
Method&nbsp;
<ol>
<li>Line a 23cm cake tin with baking paper, making sure it comes up the sides. &nbsp;&nbsp;</li>
<li>Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin.</li>
<li>In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. &nbsp;&nbsp;</li>
<li>In a large bowl whisk together the flour and salt. &nbsp;&nbsp;</li>
<li>Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it’s incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. &nbsp;</li>
<li>To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. &nbsp;&nbsp;</li>
<li>Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. &nbsp;&nbsp;</li>
<li>Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! &nbsp; &nbsp;</li>
<li>To serve, top with remaining syrup and walnuts. Eat up! &nbsp;&nbsp;</li>
</ol>
&nbsp;&nbsp;
Nici’s note: &nbsp;
Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough.&nbsp;
&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: No-fuss Sticky Buns for Mother’s Day

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/1ec49fac-eeca-4d43-b84c-b2d8016fbe87/transcript