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
Cuisine Bread, Breakfast, Brunch, dessert, Snack or dessert, snacks, Vegetarian
Servings 6-8
Ingredients
375mlwarm water1 1/2 cups
15gramdried yeast1 tablespoon
1 1/2teaspoonssalt8 gram
8wholeeggslarge, lightly beaten
125gramhoney1/2 cup, you can use a little less
375grambuttermelted (3 Sticks)
1kgplain flour
500gramflour extra
Sticky Date Rolls
80grambrown sugar
200gramdateschopped , 1 cup
125grambutter
50gramwalnuts chopped, 1/2 cup
40gramraw sugarfor the top.
Instructions
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