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Beach inspired products and ideas for people who want to bring their food to life.


Beach inspired enamelware, kitchenware and recipes for bringing food to life.

Sticky Buns.jpg

Sticky Buns

A childhood favourite that I now cook for my kids.  Be warned they are messy to eat!




1 cup milk

50 g unsalted butter

1 tbsp. caster sugar

2 tsp dry yeast

3 ¼ cups plain all-purpose flour

½ tsp sea salt

2 eggs


1/2 cup unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Pinch salt


 3/4 cups chopped pecans

1/2 cup unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon salt

1/4 teaspoon finely grated orange zest (optional)


1.       Place half the milk in a small saucepan over high heat and bring to a simmer.  Remove from the heat and add the butter and sugar and stir until the butter has melted.  Add the remaining milk and set aside for 5 minutes.  Add the yeast, stir through and set aside for another 5 minutes or until the mixture has a foamy surface.  Place the flour, salt and eggs and yeast mixture into the bowl of an electric mixer with the dough hook attached and beat for 5 minutes or until your dough has a smooth consistency.  Transfer to a lightly oiled bowel and leave to prove for an hour in a warm place or until the dough has doubled in size.

2.      Preheat your oven to 200 degrees.  Roll your dough out on a lightly floured surface to 32cm x 35cm rectangle.  Spread your filling evenly over your dough.  Roll your dough into a long cylinder to enclose your filling.  Next cut your dough into approximately 16 rounds and place side by side in a round or oval heavy ovenproof baking dish.  (I like to cook mine in a traditional well-oiled camp oven).  Cover with cling wrap and set aside for 30 minutes for its final prove.  Cook for 30 minutes or until golden brown and cooked through.

3.      While your dough is cooking, place all your topping ingredients in a small heavy based saucepan and bring to a simmer, then remove from the heat.

4.      Once cooked, remove your buns from the oven and poor over your sticky caramel mixture.

5.      Sit aside to cool for 5 minutes before tearing it apart.  Just remember as the name suggests, they are sticky!