Sticky Lemon and Rosemary Morning Buns

 These are for the morning after. The morning after a night, as it normally runs. A night filled with curry, and cluedo, wine and eton mess, to nurse the hangover and to share with your friends. These are for a sunny sunday, a sleepy saturday. These are dead easy, and they should be, why stress over sticky buns, worth it as they may be.

Recipe adapted from BBC recipes, the Great British Bake-off

 The flavours of the fragrant lemon and rosemary are real wonderful!

                          Though my mum still won't believe it- mess is beautiful! (sometimes)

 

And here comes the recipe....

 

Ingredients

• 250g/9oz strong white flour, sifted
• 250g/9oz plain flour, sifted
• 125ml/4fl oz warm water
• 125m/4fl oz warm milk
  
• 1 x 7g/¼oz sachet fact-action dried yeast
  
• 2 tsp fine sea salt
  
• 50g/2oz caster sugar
  1 1/2 lemon, zest only
  8 sprigs of rosemary, finely cut with a pair of scissors
  1/ 1/4 cup margarine
  5 tbsp sugar
  1 free-range egg, beaten
  50g/2oz butter, cut into cubes
  vegetable oik, for greasing
  
  
  For the Sticky drizzle
  
  
  1/4 cup sugar
  juice of 2 lemons 
  
  
  For the Icing
  
  
  1/2 lemon, juice only
  50g of icing sugar, sifted
   

And how to do it....

Place the flours, water, milk, (heat the milk and water with 4 sprigs of the finely chopped rosemary) yeast, salt, sugar and lemon zest into a large bowl and mix with a fork until combined. Add the beaten egg and butter and continue to mix until the mixture comes together as a sticky dough. (and don't forget to add the egg like I did-what a fool).

Tip the dough onto a lightly floured work surface and knead for five minutes, or until the dough is smooth and elastic.

Lightly oil a bowl with a little of the vegetable oil.

Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

Lightly grease a baking tray.

Knock the dough back to its original size and turn it out onto a lightly floured work surface. Roll out so it measures roughly 30 by 25 cm. Spread with the margarine, the zest of half a lemon, the 5 tbsp sugar and the very finely chopped rosemary). Roll into a sausage and cut into about 10 pieces. 

Preheat the oven to 220C/425F/Gas 7.

Bake the buns in the oven for 20-25 minutes or until well risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack. (they should look a little less cooked than mine, whoops)

Whilst still in the oven, make the drizzle by combining the sugar and lemon juice. When the buns are ready, immediately prick them with a cocktail stick and pour over the sticky drizzle.

Meanwhile for the icing, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns have cooled completely, drizzle the icing sporadically over the buns like a sweet lemony art. Decorate with little sprigs of rosemary. mmm mmmmm


Eat either cold or, warm in the microwave for 30 seconds or the oven till warm. 


Leaving you with another cracker! 

Christa x