Bread Machine Sticky Caramel Spelt Buns (from scratch)
These sticky caramel buns spelt buns are just awesome. Wait. Am I allowed to say that about my own recipes? Yes! Why not? It’s true, after all.
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.
Mine cost around £40. That’s all. I’ve had mine for over two years and I use it several times a week. I not only make these deliciously sticky caramel spelt buns but also cinnamon buns, soft bread buns, and Belgian buns, to name just a very few.
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. I did cheat (a little) and used tinned dulce de leche. Make your own caramel, if you’re so inclined.
I made these beauties for a weekend fika (coffee break) and they were snaffled quicker than you can say “where have my buns gone?”.
Bread Machine Sticky Caramel Spelt Buns (from scratch)
Equipment
- Bread Machine
Ingredients
Dough
- 1 egg
- 50g butter
- 250ml milk
- 1 teaspoon vanilla essence
- 380g spelt flour (see notes)
- 1 teaspoon cinnamon
- 40g brown sugar
- 7g dried yeast
- 1 teaspoon salt
Filling
- 30g melted butter
- 30g brown sugar
Topping
- Around 200g tinned caramel or dulce de leche
- chopped almonds
Instructions
- Add all the bread ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions (I used the sweet dough setting).
- Prepare the filling and set to one side. Pre-heat the oven to 200C.
- When the dough is ready, turn it out onto a floured surface (the dough is very sticky) and knead until your dough is workable. Roll it out 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 edge all the way round. Sprinkle the brown sugar all over the top.
- Very carefully, roll up from the edge facing you, as tight as you can, until you reach the end and are left with a long roll. Move 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. I cut off the ragged ends but you could use them.
- Using around half of the caramel/dulce de leche, spread it over the bottom of a tin or dish. Place the dough on top. With a brush or spoon, spread the remaining caramel over the tops. Sprinkle with chopped almond. Cover with a tea towel and leave to rise until double the size. Pre-heat the oven to 200C.
- 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
- If you'd like to use regular or bread flour, use 400g instead of the 380g mentioned
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
