Peanut butter, maple & rum spiked sticky buns

The key to a sticky bun is the indulgent layering of butter, sugar and spice.  Flakey dough, spiraled with butter and sugar is baked in a caramel mixture that once cooked turns out to be the 'sticky' part of the bun. Part of it soaks into the dough while it bakes and the rest glazes the buns to perfection when turned out.

I am not apologising by up-ing the indulgence in this recipe by adding crunchy peanut butter, maple and spiking the whole thing with rum. If there is anywhere to do it, a sticky bun is the place.

2 teaspoons dry yeast
1/4 cup warm water
3 cups plain flour

¼ cup brown sugar
1/2 cup milk
2 eggs
1/2 cup crunchy peanut butter

Rum and maple glaze

50g butter, chopped

¾ cup brown sugar

¼ cup maple syrup

¼ cup rum

¼ cup crunchy peanut butter


1/2 cup brown sugar

2 tablespoons maple syrup
½ cup crunchy peanut butter
50g butter,melted


To make the dough, place the yeast in a small bowl with the milk and whisk to combine and set aside for 5-10 minutes or until foamy on the surface. Place the flour, sugar, milk, eggs and peanut butter in the bowl of an electric mixer. Add the yeast mixture and using a dough hook (a paddle beater is fine) and mix for 10 minutes or until smooth and elastic. Set the dough aside, covered with plastic wrap for 30 minutes in a warm spot, or until doubled in size.

Meanwhile, to make the glaze, place the butter, sugar, maple syrup and peanut butter in a medium saucepan over medium heat. Bring to a simmer, stirring and cook for 2-3 minutes or until thickened slightly. Remove from the heat and add the rum. Pour into a xx by xx slice tin and set aside.

To make the filling, place the sugar, maple syrup, peanut butter and butter in a bowl and mix to combine.

Punch the air out of your risen dough on place on a lighlty floured surface and roll out to a 20 x 50 cm rectangle. Spread the dough with the filling mixture leaving a 2 cm gap at the edge. Starting with the long edge roll up. Cut the dough into 12 equal pieces and place into the tray lined with the rum glaze. Loosely cover with baking paper and set aside to rise for 30 minutes.

Preheat oven to 180C. Remove the baking paper and cook for 30 minutes or until golden. Set aside to rest for 10 minutes before turning out.

Makes 12 sticky buns.




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