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Sticky Buns

Sticky Buns

  • Cooking Time
    2hrs 15min
  • Difficulty
  • Serves

Recipe by Grace Stevens


• 3 cups of flour
• 7,5ml salt
• 60ml Selati castor snow
• 100g butter (room temperature)
• 15g fresh yeast
• 220ml tepid milk
• 2 egg yolks
• 100g chopped Turkish apricots
• 50g sultanas
• Apricot jam to glaze

For the glaze:
• ½ cup Selati icing snow
• 15ml milk


• Place flour, salt, sugar and butter and fruit into a large mixing bowl.
• Dissolve yeast in milk and add egg yolks
• Combine wet ingredients with dry ingredients and mix to a soft dough.
• Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
• Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
• Divide dough into 16 equal parts and form into balls.
• Place on a baking sheet leaving some space for rising.
• Cover with a cloth and allow to prove until doubled in size (about 45 to 60 mins)
• Brush with beaten egg before baking in a preheated oven (200ºC) for 12 to 15 mins until golden brown.
• Remove from the oven and brush immediately with apricot jam.
• Allow to cool and mix icing sugar and 15ml milk to form a paste. Drizzle onto buns before serving.