Sugar Free Sticky Buns
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
9
- For the dough
- ¾ cup milk
- ¼ cup butter
- 4 cups Bread flour
- 1 tsp salt
- ¼ cup coconut sugar (plus extra for sprinkling)
- 1 quick-rising dry fast acting instant yeast (7 gram)
- 2 eggs (beaten)
- For the filling
- ¼ cup butter (melted)
- 0.333 cup coconut sugar
- ½ cup raisins
- 1 tsp ground cinnamon
- ½ cup sliced almonds
- For the glaze
- 4 Tbsps milk
- 3 Tbsps coconut sugar
Preparation steps
1.
Heat the milk and butter in a pan until the butter has melted - but don't allow it to become hot. Remove from the heat.
2.
Sift the flour into a mixing bowl and stir in the salt, sugar and yeast. Make a well in the centre and pour in the warm milk mixture and the eggs.
3.
Work to a soft dough that leaves the sides of the bowl clean. Turn out on to a floured surface and knead for about 7 minutes until smooth and elastic.
4.
Place the dough in an oiled bowl and cover with cling film. Leave in a warm place for 1-2 hours until doubled in size.
5.
Lightly butter a 20cm|8" square tin.
6.
Turn out the dough and knead lightly. Roll out to a rectangle approximately 35cm x 28cm|14" x 11".
7.
For the filling: brush the butter over the dough. Sprinkle the sugar, raisins, cinnamon and almonds over the dough, leaving a border around the edges.
8.
Starting at the longer edge, roll up the dough carefully and trim off the ends. Cut into 9 even slices and arrange them next to each other in the tin.
9.
Cover and leave for 30-40 minutes until puffy and slightly risen.
10.
Heat the oven to 190°C (170° fan) 375°F gas 5.
11.
Sprinkle the buns with sugar and bake for about 30 minutes until well risen and browned.
12.
For the glaze: heat the milk and sugar until the sugar has dissolved. Remove the buns from the oven and immediately brush 2-3 times with the glaze. Place on a wire rack to cool and pull the buns apart before serving
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