A perfect project for a cold day, these yeast-raised brioche buns are rolled with plump, boozy raisins and rich chocolate.
By Hein van Tonder
It does have a nice ring to it doesn’t it? The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate. It all makes these sticky buns fantastic for a winter morning treat and very hard to resist.
There is something so satisfying about baking with yeast. You cannot hurry the process and it is such a tactile, almost ritualistic experience. Getting your hands into slightly warm dough, kneading it to a silky smooth texture, diving in with both hands into the stringy dough after the first rise, punching out the air and preparing it for the next phase.
I came across Drizzle and Dip’s recipe for Hot Cross Cinnamon Sticky Buns with its distinct Easter feel in April this year and used that as a reference for my bun that are flavored for cold weather.
Don’t be too intimidated by all the steps as it is pretty straight forward. Make the dough, rise, roll out, add filling, roll up, make sauce, cut into rolls, rise, bake and eat. You can’t rush this, so having breaks to make some tea, see what’s happening on Twitter and begging for attention from the cat, makes for a relaxed morning of making something really good. I made it in one morning; it was a bit cool so I helped the rising process along by wrapping the dough in a duvet to create a warm bubble.
Make sure the chocolate is not too finely chopped into a powder as you want small chunks that will melt in spots through the sticky buns. And my only insistence would be not to use milk chocolate but stick to a 70% dark chocolate, otherwise it will be just too sweet. These sticky buns are decadent enough as is and I don’t think they require the traditional cream cheese icing at all. Best eaten still warm fresh from the oven, the buns freeze well. I would take them out of the freezer for about an hour until defrosted and blitzed them in the microwave for 10 seconds or so to gently heat through.Print
Hein is a Gourmet Hunter and Food Writer and Photographer in the beautiful city of Cape Town, South Africa. He has always loved food and photography is a relative new hobby. He uses his blog heinstirred.com to combine his love for photography with his other love, eating. He has fully embraced the food media world with his styling, photography and words being seen on various digital and traditional platforms.