With Valentine’s Day just around the corner, this week Lucy is making a romantic baked treat to woo the one, or ones, you love.
When I was growing up, oh so long ago, my parents friends owned a patisserie. They sold a huge selection of 70’s style cakes and buns and I loved it. Whenever we were dragged into town, the trip was made mildly more bearable by a visit to the cake shop. Despite all the choice available to me I invariably chose a Sticky Bun. So simple, almost just a sweet bread roll finger, iced in white glacé icing, nothing fancy. So, to show your love to whoever you like this Valentine’s Day, why not make a batch of pink iced Sticky Buns as a sign of your affection.
I often see yeast based recipes as a bit of a challenge, however, this recipe based on one by the blue eyed boy himself, Paul Hollywood, is super simple and doesn’t drag on all day. I didn’t even use a stand mixer with the dough hook as I find the best results with bread making are when you use your hands. Also, I felt I had burnt off sufficient calories with all the kneading to justify eating several of the finished buns. To keep in the festive Valentine’s Day spirits I iced my buns in pink, but you decide if you would prefer to stick to the old school white or go totally off piste with purple. These are best eaten on the day, which is no real hardship, as the icing turns a bit wet on day 2 but they do still taste amazing.
I would so fall in love and want to spend the rest of my life with someone who presented me with 12 pink iced Sticky Buns and I don’t care if that makes me sound easily bought. Once you have tasted these, I am sure you will agree and there will be no further judging. Happy Valentine’s Day for next week.
This recipe will feature on Lucy Loves later this week.
Iced Sticky Buns Recipe
Makes 12 lovely sized buns
You won’t need any challenging equipment, just a buttered rectangular baking tray
- 500g strong white bread flour
- 50g caster sugar
- 40g butter, softened
- 2 eggs
- 2 x 7g sachets instant yeast
- 2 teaspoons salt
- 150ml warm milk
- 140ml water
- 200g icing sugar
- 5 (or more) teaspoons water
- Food colouring of your choice. I used Pink gel colour
Take a large bowl and add all the ingredients except 50ml of the water. Mix to a very soft dough, add the rest of the water, and knead in the bowl to bring together for 4 minutes. The dough will be super wet and sticky at this stage.
Lightly flour a work surface then tip the slightly wet and shaggy dough out and knead for a further 10 minutes. Add more flour if it sticks, but not loads as you want the dough to be quite soft. The dough will be ready once it has become less sticky and more elastic.
Put in a buttered/oiled bowl and leave, covered, in a warm place for an hour. In this time the dough should have doubled in size.
When the rising time is up, tip the dough out of the bowl and knock the air out of it with another quick knead on a floured surface. Weigh your dough and divide by 12 and weigh out 12 individual balls. Mine was around 970g so I made 12 x 80g balls. No need to be too precise, just do your best. Roll each ball into a sausage shape around 10cm long, and lay side by side in a buttered/oiled rectangular baking tray – Swiss Roll size would be good here.
Once you have rolled all the dough into fingers, place a tea towel over the tin and return to a warm place for a final 45 minute rise. The buns will have risen again and will be stuck together, which is fine.
Pre heat your oven to 180 degrees fan assisted. Place the risen finger buns into the oven and cook for around ten minutes. Keep an eye on them as you may need to turn the tin around in the oven so they cook evenly.
Once the buns are golden and smelling divine, remove from the oven and separate into individual buns once they are cool and place on a wire rack.
For the icing, mix enough water to your icing sugar to allow for a thickish icing consistency. Add the food colouring of your preference and mix evenly. Spoon on a generous teaspoon of icing onto each bun and allow to set back on the rack.
These are best eaten and look at their best on the day of making, however, they still taste pretty good the day after if you have any left.