Sticky coffee buns

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 teaspoons dried yeast

2 tablespoons caster (superfine) sugar

150 ml (5 fl oz) tepid milk

75 g (2¾ oz) unsalted butter

340 g (11¾ oz/2¾ cups) plain (all-purpose) flour

1/2 teaspoon salt

1 egg, lightly beaten

finely grated zest of 1 orange

55 g (2 oz/¼ cup) soft brown sugar

2 teaspoons ground cinnamon

Syrup topping

125 g (4½ oz/½ cup) unsalted butter, melted

115 g (4 oz/½ cup) soft brown sugar

1 teaspoon natural vanilla extract

2 tablespoons freshly made strong espresso coffee


1. Combine the yeast, a pinch of the caster sugar and 60 ml (2 fl oz/¼ cup) of the milk in a bowl. Set aside for 10 minutes, or until frothy.

2. Place the butter and the remaining caster sugar and milk in a small saucepan over medium heat and cook, stirring to dissolve the sugar, until the butter is melted. Remove from the heat and set aside to cool until tepid.

3. Combine the flour and salt in a large bowl and make a well in the centre.

4. Add the egg, orange zest and the butter mixture to the yeast mixture and stir to combine, then pour into the dry ingredients and stir with a wooden spoon. Continue to mix with your hands until the dough just comes together. Transfer the dough to a lightly floured work surface and knead for 10–12 minutes, or until a smooth, soft dough forms. Place the dough in a lightly greased bowl and cover with plastic wrap. Leave to rise in a warm place for 1 hour, or until doubled in size.

5. Preheat the oven to 180°C (350°F/Gas 4). Line the base and sides of two 10 × 20 cm (4 × 8 inch) loaf (bar) tins with baking paper.

6. Meanwhile, prepare the syrup topping. Combine the butter, sugar and vanilla in a bowl and stir in thecoffee. Divide the mixture evenly between the prepared tins.

7. Divide the dough in half. Roll out each portion on a lightly floured work surface to form a 15 × 40 cm (6 × 16 inch) rectangle. Sprinkle the brown sugar and cinnamon over the top. Starting from a long side, firmly rollthe dough into Swiss roll (jelly roll)-style logs. Cut each log into 12 spiral slices. Arrange 12 spirals, cut side facing upwards, in each tin. Cover with a tea towel and leave to rise for 30 minutes, or until doubled in size.

8. Bake for 25–30 minutes, or until golden brown. Invert onto a plate, allowing any excess syrup to drip down the buns. Serve warm.