Breads & Bakingdeliciouslyella
Zesty Marmalade Buns
Zingy and zesty, light and fluffy. We just can’t get enough of these sticky marmalade buns! If you fancy something sweet, but a little different to the usual suspects, these are what you need in your life. With layers of oozy marmalade and cinnamon, and warm marmalade spooned on top, make a batch at the weekend, and enjoy one (or two!) with a cup of tea.
👥 12 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●knife
- ●oven
- ●microwave
📝 Preparation Steps
1
First, sift the flour into the bowl of a stand mixer fitted with a dough hook, then mix in the coconut sugar. Add the yeast to one side of the bowl and the salt to the other; then stir everything together.
coconut sugar3 tablespoons
2
Gently warm the oat milk, olive oil, maple syrup and vanilla in a small saucepan set over low heat, until lukewarm (about 38–48°C / 100–120°F).
olive oil4 tablespoonsmaple syrup4 tablespoons
3
Set the mixer running on low–medium speed and gradually pour the oat milk mixture into the dry ingredients until evenly combined. Increase the speed and knead for 10–⏱️ 15 minutes, or until the dough is shiny and elastic. You can also do this by hand.
4
On a lightly floured work surface, shape the dough into a round. Then lightly oil the bowl, put the dough back in, cover and leave to prove for about ⏱️ 1 hour, or until doubled in size (this could take up to ⏱️ 2 hours if your kitchen is cold).
5
To make the filling, stir together the marmalade, olive oil and cinnamon in a small bowl until smooth; set aside. Line a 35 x 30cm / 14 x 12″ baking tray with baking parchment.
olive oil4 tablespoons
6
Turn out the dough onto a lightly floured surface and roll out to a roughly 30 x 45cm / 12 x 18″ rectangle. Spread the filling evenly over the dough using a palette knife or the back of a spoon and sprinkle over the lemon and orange zest. Starting from the shorter side, roll up the dough into a neat log shape. Don’t worry if some of the filling runs out, you can spoon it over the buns once they’re in the tin. Use a serrated knife to cut the log into 9 slices about 2cm / ¾″ thick. Arrange the buns roughly 2cm / ¾″ apart on the lined baking tray. Cover and prove again for ⏱️ 1 hour or until almost doubled in size.
7
Preheat the oven to 160°C fan / 350°F. Scatter the top of the buns with 1–2 tablespoons of coconut sugar, then bake for 30–⏱️ 40 minutes until golden. Remove from the oven and place on a wire rack.
coconut sugar3 tablespoons
8
Gently melt the remaining 2 tablespoons of marmalade in a small saucepan set over low heat (or in the microwave) and then spoon over the warm buns. Serve warm with a cup of tea.
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