Honey & Nut Sticky Buns Recipe

Ingredients

Makes 12 large buns

For the dough:

3 tablespoons caster sugar 
 

50g butter

200ml whole milk, slightly warmed

7g yeast 

2 large eggs, at room temperature 

500g bread flour 

1 tsp salt 

For the filling:

50g butter, at room temperature

25g brown sugar 

100g honey 

1 teaspoon cinnamon 

Pinch of ground cardamom (optional) 

50g Fortnum’s Caramelised Nuts, finely chopped, plus extra to serve

For the syrup:

50g butter

100g honey 

150ml water

Pinch of salt 

How to Cook

STEP 1

Lightly grease a 20 x 30 cm (8 x 12 inch) rectangular cake tin and set aside. Melt the butter, then allow it to cool. In a large bowl, combine the melted butter, sugar, and milk. Add the yeast to the warm milk mixture and allow it to sit for about three minutes. Whisk in the eggs until all ingredients are evenly distributed.

STEP 2

Place the bread flour and salt into a large mixing bowl, then make a well in the centre. Pour in the yeast, milk, and egg mixture, then use a spoon or palette knife to bring it together into a shaggy dough. Knead the dough by hand on a floured surface for 10 minutes, until smooth and elastic.    

STEP 3

Cover the bowl and leave for about an hour or until the dough has doubled in size. Meanwhile, make the honey syrup and honey-nut filling. 

STEP 4

To make the syrup, place the butter, honey, and water in a small saucepan, along with a pinch of salt. Bring the mixture to a simmer over medium heat, stirring constantly. Simmer for 5-10 minutes until the mixture slightly thickens. Set aside.    

STEP 5

To make the filling, place the 50g of softened butter, brown sugar, honey, spices and chopped nuts in a small bowl. Stir together until combined, then set aside.    

STEP 6

On a floured surface, roll out the dough into a large rectangle about 22cm × 40cm. With the longest side of the roll facing you, spread the spiced honey butter over the dough and scatter over the nuts. Tightly roll the dough into a long cylinder, making sure that the seam ends up at the bottom of the roll. Use a very sharp knife to slice the log of dough into 12 individual buns. To keep them the same size, begin by cutting the cylinder into quarters, then cut each quarter into thirds. Each bun should be about 3.5cm.    

STEP 7

Place the buns, cut side up, in the prepared pan. Cover and allow the buns to rise for thirty minutes. Preheat the oven to 200˚C/180˚C Fan/Gas 6 while you wait for the buns to finish rising, until doubled in size.   

STEP 8

Pour over half of the honey syrup, then bake for 25-30 minutes, rotating the pan halfway through baking, until they are lightly golden brown on top. Remove from the oven and brush over the remaining syrup. Allow to cool for 30 minutes, then scatter over some extra nuts before serving warm or at room temperature.