Philadelphia Sticky Buns


makes 8 buns
1 oz (25 g) fresh yeast or 1 tbsp dried yeast
4 tbsp warm water
1 cup (8 fl oz.) warm milk
1/2 cup (115 g) butter, softened
1/2 cup (8 tbsp) 100 g sugar
2 egg yolks
5 cups (1 lb 2 oz) 500 g strong plain flour (bread flour)
1 tsp ground cinnamon
1 tsp salt

for the filling and glaze

4 fl oz (120 ml) water
3/4 cup (6 oz) 175 g dark Muscovado sugar
2 Tbsp (1 oz) 25 g butter
3 oz (75 g) chopped walnuts or currants


1. In a large mixing bowl sprinkle the fresh yeast over the water. Leave it to stand unill bubbling

2. Stir in the milk, butter, sugar and egg yolks and then the flour, cinnamon and salt.

3. Knead the mixture in the bowl until it is smooth.

4. Cover it and leave it in a warm place to double in size for about 1 hour.

for the glaze

1. Put the water, sugar and butter into a saucepan and stir them over a low heat until the sugar and butter have dissolved.

2. Preheat the oven to 350F (180°C) gas 4.

3. Butter a 10 inch (25.5 cm) diameter cake tin.

4. Knead the dough on a floured work surface and roll it into a rectangle 12 inches (30 cms) long and 1/2 inch (1 cm) thick.

5. Gradually pour about half the sugar glaze over the surface. If you are using currants, sprinkle them all over the top; if chopped walnuts, then only sprinkle on two thirds of them.

10. Quickly roll up the dough and cut it into 1 inch (2.5 cm) thick slices.

11. Pour the remaining glaze into the buttered tin and scatter in the remaining walnuts.

12. Place the rolled slices of bun on top. Leave them in a warm place for 20 minutes to prove.

13. Bake the buns for 30 minutes, or until they are well browned on top.

14. Turn on to a wire rack and leave them to cool, sticky side up

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