Sticky Date Brioche Buns

Step 1

Oven 190 C / 370 F

Step 2

Mix the yeast, salt, eggs, honey and butter together.

Step 3

Then in a very large bowl mix in the flour till smooth and incorporated

Step 4

Cover with a damp tea towel or loose plastic wrap at room temperature for around 2 hours. The dough should be well risen and doubled in size. ( You can also leave in the refrigerator overnight to prove. This is what I do.)

Step 5

If proving unrefrigerated then once doubled in size, chill in the fridge till cold or at least a bit firmer.This will make it easier to handle

Step 6

The dough will probably make enough for two loves or about 12 rolls. But we are going to make Date Sticky Buns.

Step 7

Mix the butter, sugar, nuts and finely chopped dates together. ( food processor will make this easy)

Step 8

Flour the bench and roll out a 500 gm (8oz) piece of the dough into a thin rectangle and spread with the date mix.

Step 9

Roll this into a big long sausage. It will be sticky and imperfect but it will work. I use a scrapper or flat knife to help roll it. Once rolled, cut the long sausage into sections and put into a fry pan or cake tin big enough to hold them. Make sure they are snug but not too squashy as they will puff up quite a bit when they prove. (you could make two lots).

Step 10

Leave to come to room temperature and almost double in size ( approximately an hour)

Step 11

Sprinkle with sugar before baking at 190C for around 30-40 minutes

Step 12

Let the buns cool and then try to resist them.