Orange, Caramel & Chocolate Sticky Buns
Author: 
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/09/orange-caramel-chocolate-sticky-buns-inspired-by-yeo-valley-blood-orange-caramel-yogurt.html