Shopping list for 12-16 buns
500g strong white bread flour
pinch of salt
50g caster sugar
7g dried yeast
50g butter, melted
225-250 ml milk
8 plums
50g butter, melted
100g icing sugar
In the original recipe by Helen Jessup the sticky buns are made with plums. We used this year's last Reine Victoria plums. But you can fill them also with other fruits, like apricots or blackberries for instance. Whatever fruit you use, these buns are utterly delicious!
How to make sticky plum buns
Place flour, salt, sugar and yeast into a mixing bowl.
Add the melted butter and the milk, mix until combined.
Keep mixing until it is a coarse, cohesive dough.
Tip the dough from the bowl on a sheet of floured waxed paper.
Knead the dough approximately 10 minutes until it feels soft and smooth
Grease a clean, big bowl with some oil.
Put in the dough, cover with cling film.
Halve the plums and remove the stones.
Allow the dough to prove in room temperature until the volume of the dough had doubled, approximately 1.5 - 2 hours
Tip the dough from the bowl on floured waxed paper.
Knead the dough a minute then roll it into a snake.
Cut the snake in 12-16 equal pieces (weighing), roll them into balls.
Press holes in the middle of the bun, press in a plum.
Preheat the oven to 200°C
Dust the buns with melted butter.
Bake the buns light brown in 12-15 minutes.
Allow the buns to cool on a wire rack.
Stir powdered sugar with +/- 1.5 tablespoon water into a glaze
Drizzle the glaze onto the buns using a spoon.
Too delicious are these Plum Buns, especially with a cup of tea or coffee!