Sticky chestnut buns
- November 2013
- Makes 12 buns
- Takes 1 hour to make, 45 minutes to cook, plus 4-5 hours resting and cooling
Debbie Major’s buns are a bit like chelsea buns, but a lot stickier – these come with a chestnut and pecan filling and are made with a soft brioche dough.
If it’s Chelsea buns you’re after, here’s our failsafe recipe.
- 25.4g (13.5g saturated)
- 43g (22.2g sugars)
When making brioche dough, if the kitchen is hot, rest the dough in the fridge (step 2) straight after kneading. (If it gets too hot, it may collapse.)
No stand mixer? Using Debbie’s quantities you can make the brioche dough by hand. Get your arm muscles ready and primed…
Ignore step 3 and, after you’ve cut the filled, rolled buns in step 5, chill overnight or freeze for up to 1 month. If freezing, thaw overnight in the fridge. Remove and leave somewhere warm for 1-2 hours to rise while you make the topping (step 3), then bake on top of the topping as in step 5 and continue.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe