Sticky Date Brioche Buns
Sticky Date Brioche Buns are just too good to be left on the shelf. You need to make these this weekend. Mix up the dough Friday night and leave in the fridge till you find the time to cook them. Yes that easy.. Some measurements are in Australian Cup sizes
Servings: 6 -8
- 375 ml warm water 1 1/2 cups
- 15 gram dried yeast 1 tablespoon
- 1 1/2 teaspoons salt 8 gram
- 8 whole eggs large, lightly beaten
- 125 gram honey 1/2 cup, you can use a little less
- 375 gram butter melted (3 Sticks)
- 1 kg plain flour
- 500 gram flour extra
Sticky Date Rolls
- 80 gram brown sugar
- 200 gram dates chopped , 1 cup
- 125 gram butter
- 50 gram walnuts chopped, 1/2 cup
- 40 gram raw sugar for the top.
Oven 190 C / 370 F
Mix the yeast, salt, eggs, honey and butter together.
Then in a very large bowl mix in the flour till smooth and incorporated
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.)
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
The dough will probably make enough for two loves or about 12 rolls. But we are going to make Date Sticky Buns.
Mix the butter, sugar, nuts and finely chopped dates together. ( food processor will make this easy)
Flour the bench and roll out a 500 gm (8oz) piece of the dough into a thin rectangle and spread with the date mix.
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).
Leave to come to room temperature and almost double in size ( approximately an hour)
Sprinkle with sugar before baking at 190C for around 30-40 minutes
Let the buns cool and then try to resist them.