Orange, Caramel & Chocolate Sticky Buns (Inspired by Yeo Valley Blood Orange & Caramel Yogurt)

I love visiting Yeo Valley and I have been three times now, the most recent was about a month ago when I was lucky to be invited on a Farm Tour. This visit gave me the opportunity to see the rolling fields and beautiful countryside surrounding the company and meet the cows – the ‘stars’ of the Yeo Valley.

yeocowsCollageyeocows2 CollageyeovalleycowsCollageWhat I admire about this brand is that Yeo Valley is the only British owned and produced yogurt company in the UK and sells about 10 million yogurts every week! I have now added their yogurts to my shopping list as I want to support our British dairy farmers too . Afterall, why import products from abroad when we have our own made right here in the UK? Mind you, at my local supermarket where every penny helps and the other one beginning with S there is a poor selction of Yeo Valley yogurts in both to be honest!

However, I was very lucky to be sent some samples of a new limited edition yogurt pot which has just been launched to co-incide with Autumn starting. May I present to you Blood Orange & Caramel yogurt – mmmmmmmmmm!IMG_1375Its a flavour combination that I would never have thought of putting together myself, but it does work. Its not overtly zesty or sickly sweet with the caramel – it is just the right balance of a caramel yogurt with a hint of orange in the background. Really very nice indeed.

Obviously, you can eat this yougurt as it is straight form the pot (or from a bowl if you have company!) BUT I decided to make something with it instead. I was going to make a cheesecake as I know this would have worked but due to my Great Bloggers Baker Off linky and my new love of making buns, I opted to make some sticky buns using yogurt in place of the milk in the recipe.  Here is how I made my Orange, Caramel & Chocolate Sticky Buns.yeoywobunsbadge

5.0 from 2 reviews
Orange, Caramel & Chocolate Sticky Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: desserts
Serves: 12
Ingredients
  • For the dough ( mostly c/o Paul Hollywood)
  • 500g strong white bread flour (and extra for dusting)
  • 1 tsp salt
  • 1 x 7g sachet of fast action dried yeast
  • 1 x 450g tub of yogurt (I used Yeo Valley blood orange & caramel)
  • 40g unsalted butter, softened
  • 1 egg (room temp)
  • vegetable oil
  • For the filling (my own!)
  • ½ jar of shredless marmalade
  • 150g sultanas
  • 200g caramel chocolate bar / s broken into small chunks
Instructions
  1. Method
  2. Put the flour and salt into a large mixing bowl
  3. Make a well in the centre and add the yeast
  4. Heat the yogurt and butter gently in a saucepan until the butter melts and the milk is lukewarm
  5. Add to the flour mixture along with the egg and stir until the contents of the bowl come together as a soft dough (if too wet add extra flour)
  6. Tip the dough onto a well floured worktop and knead for 5 minutes , adding more flour if required. Keep kneading until the dough is smooth and elastic and no longer feels sticky.
  7. Wash the mixing bowl and lightly grease with a little vegetable oil. Place the dough in the bowl and turn until its covered with oil. Cover the bowl with cling film and place in a warm place for 1 hour until its doubled in size.
  8. After an hour, remove the cling film and flour your knuckles and then punch the dough down to its original size and then turn out onto a lightly floured worksurface. Roll out the dough to a rectangle about 40cm long and 5mm thick – it shoudl lie horizontally in front of you. Spread the marmalade all over the dough, and then scatter the sultanas and caramel chocolate over the top.
  9. Tack down the long side of the dough rectangle nearest to you – so it sticks to the surface – and begin to roll the dough from the opposite side towards you, tightening the roll each tome it is turned. Once rolled, trim the ends and then cut into 10 equal pieces (Paul says 4cm wide but mine were not as even!).
  10. Place them cut side up on to a greased baking tray or two leaving a little space around each slice. Cover with cling film and leave to prove again for an hour to allow them to rise again.
  11. Pre heat the oven to 190oC / 170oC (fan) and bake the buns for 15-20 minutes until risen and golden brown – mine took just 15 minutes. (Don’t open the oven for at least 15 minutes)
  12. Cool down and then tuck in!

yeobunscollageyeobuns4yeoyogThese buns work well eaten as they are BUT if you want to add some extra flavour or have something tasty to dip them in, then I can highly reccommend making a drizzle of the blood orange & caramel yogurt to top your buns or simple add a spoonful to your plate and eat as you would cream! Deeeeeeeelious!yeobuns1Check our this Yeo Valley Blood Orange & Caramel yogurt in your supermarket while it lasts as it won’t be around forever!! Also, more importantly, remember that every time you buy a Yeo Valley product you are supporting British dairy farmers and a British family run business – that has to be worth something I think.

 

Disclaimer:
I was lucky enough to be invited on the Yeo Valley Farm Tour back in August, and was not asked to write a review but I wanted to mention that I went because I always enjoy my time there and the company is so passionate about what it does which is infectious!

I was also lucky enough to be sent some pots of this new yogurt for the purpose of a review – it was my choice to make some buns with the yogurt.



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