epicurious
Chamomile Lemon Sticky Buns
Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.
👥 7 Servings👤 Benjamina Ebuehi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●oven
📝 Preparation Steps
1
Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for ⏱️ 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
2
In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for ⏱️ 6 minutes on low speed. If mixing by hand, knead in the bowl for ⏱️ 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for ⏱️ 5 minutes, then knead for a further ⏱️ 4 minutes until you have a smooth dough. Add the softened butter and knead for a further ⏱️ 5 minutes until you have a shiny, supple dough.
(scant ⅔ cup) milk150ml(generous 2 cups) strong bread flour, plus extra for dusting300g(3 Tbsp.) caster (superfine granulated) sugar25gegg, beaten1(1½ Tbsp.) unsalted butter, softened, plus extra for greasing25g(3½ oz/½ cup) caster (superfine granulated) sugar100g(⅓ cup plus 2 tsp.) unsalted butter, softened85g(scant ½ cup) water100ml(½ cup) caster (superfine granulated) sugar100g
3
Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1–⏱️ 2 hours or until nearly doubled in size.
4
Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
5
Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
6
Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3–4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25–⏱️ 35 minutes, or until the rolls are puffy and touching each other.
7
Top with pearl sugar, if using, and bake for 35–⏱️ 40 minutes until a deep brown color.
8
While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for ⏱️ 1 minute. Remove from the heat and set aside.
9
When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...