Sticky Caramel Spelt Buns (bread machine and stand mixer)
These sticky caramel buns spelt buns are just awesome. Wait. Am I allowed to say that about my own recipes? Why not? It’s true, after all. The dough can be made with all-purpose (plain) flour, and I’ve included instructions to make the dough in both a stand mixer and bread machine.
Regular readers are under no illusion about how much I like my bread machine. I like it even more that I picked it up at a bargain price from Lidl. If you aren’t sure whether you are going to get on with a bread maker, there’s no point in spending a fortune.
I made these beauties for a weekend fika and they were snaffled quicker than you can say, “Where have my buns gone?”
The dough for these sticky buns was made from scratch with my bread maker. Then I made them into these soft, pillows of sweet perfection. However, just because you don’t have a bread machine doesn’t mean you miss out: I’ve also included the instructions for making them in a stand mixer.
I did cheat (a little) and used tinned dulce de leche. Make your own caramel, if you’re so inclined.
Other amazing sweet bread recipes
I have made so many wonderful sweet bread recipes, and here are some of my favourites:
- Cinnamon bun monkey bread
- Coffee cinnamon buns
- Raspberry and vanilla overnight buns
- Sweet buns topped with homemade blackberry jam
- Spelt cinnamon swirl bread
- Sweet lime bread with a lime drizzle
- Spelt Belgian buns
- Blackberry iced finger buns
Bread Machine Sticky Caramel Spelt Buns (from scratch)
Ingredients
Dough (see note 1)
- 250ml (1 cup) milk
- 50g (¼ cup) butter
- 1 egg (medium)
- 360g-480g (3-4 cups) spelt flour (see note 2)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 40g (¼ cup) brown sugar
- 7g (2¼ tsp) dried yeast (see note 3)
- 1 tsp salt
Filling:
- 30g (2 tbs) butter (melted)
- 30g (2½ tbs) brown sugar
Topping
- Around 200g (7 oz) caramel (see note 4)
- chopped almonds (optional)
Instructions
Bread Machine:
- Add the egg, butter, milk and vanilla to your bread machine pan.
- Add 450g (3⅔ cups) of flour and the remaining ingredients. Set your machine to make the dough, as per the machine's instructions.
- On a well-floured surface (the dough will be sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough. Form into a rough ball.
Stand Mixer:
- Gently heat the milk in the microwave until just lukewarm (around 37–40°C / 100–105°F). Stir in the butter (it will soften nicely).
- Add the milk and butter mixture to your stand mixer bowl along with the egg. Work together until everything is well mixed.
- Then add 360g (3 cups) of flour along with the remaining ingredients. Mix until combined.
- Gradually add extra flour as needed one tablespoon at a time, allowing it to incorporate fully before adding more. You may not need the full amount stated, or you could need more. Be careful not to add too much, as this will make the bread dense.
- After a few minutes, the dough will start to pull away from the sides of the bowl. You may notice your machine working a little harder (mine starts to make a clumping sound). The dough will still be sticky and will slip easily from the paddle.
- Using a spatula, scrape the dough from the paddle. Add a little more flour and continue kneading until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky, but not stick to your fingers.
- Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
- Knock back the dough on a lightly floured surface and form it into a rough ball.
For both methods:
- Prepare the filling by mixing the melted butter with the sugar. Set to one side.
- Roll out the dough into a long rectangular shape with the shorter sides about half the length of the longer sides. Have the longer length towards you.
- Brush the butter all over the dough, leaving approximately a 1cm (just slightly longer than a quarter of an inch) edge all the way round.
- Sprinkle the brown sugar all over the top.
- Very carefully, roll up from the long edge facing you, as tight as you can, until you reach the end and are left with a long roll.
- Carefully reposition the dough so that the seam edge is facing down.
- Using a sharp knife or pizza cutter, cut the dough into around 15-17 slices of equal thickness.
- Take around half of the caramel/dulce de leche and spread it over the bottom of a fairly large oven tin or dish.
- Place the dough slices on top with a little space in between.
- With a brush or spoon, spread the remaining caramel over the tops. Sprinkle with chopped almonds.
- Cover with a tea towel and leave to rest for about 30 minutes. Pre-heat the oven to 200℃ (400℉).
- Bake for around 16-18 minutes. The buns are ready when golden brown on top. Allow to cool for a while then serve warm and soft. Enjoy!
Notes
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar to our dried yeast.
- I used tinned dulce de leche. You can use homemade caramel if you like.
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