Christmas sticky buns

Method

• 1

  Step 1

  For the Christmas Dough: Start by making the dough. Mix together the flour, yeast and caster sugar in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet, add a spoonful of flour.
• 2

  Step 2

  Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 40 minutes.
• 3

  Step 3

  Heat oven to 200°C and grease a deep square tin. Dust the worktop with flour then start to knead the risen dough on the prepared surface just to knock the air out. Roll into a rectangle.
• 4

  Step 4

  Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 12 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 20 mins
• 5

  Step 5

  Bake the buns for 10 minutes, then reduce the temperature to 180°C and bake for a further 10 minutes.
• 6

  Step 6

  For the Sticky Bun Filling: In a stand mixer combine all of the filling ingredients to form a rough paste-like mixture.
• 7

  Step 7

  Gently spread over the dough.
• 8

  Step 8

  For the Flambe Glaze: In a saucepan combine the ingredients and bring to a simmer to dissolve the sugar.
• 9

  Step 9

  Remove from the heat and light the glaze to flambe over the baked buns.