My weekend was pretty much all about football... and sticky buns.
Orange Scented Olive Oil Sticky Buns with Buttermilk Glaze
adapted from here
For the Dough:
1 3/4 cups lukewarm water
1 teaspoon dry yeast
2 tablespoons caster sugar
4 1/2 cups "00" flour
3 teaspoons fine sea salt
1/2 cup extra virgin olive oil
For the Filling:
1 cup white granulated sugar
Zest of 2 oranges
1 tablespoon vanilla extract
1 tablespoon freshly squeezed fresh orange juice
For the Glaze:
1 cup icing sugar, sifted
1 - 2 tablespoons buttermilk
Make the Dough:
In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast and sugar. Mix with a fork and set aside for 10 minutes until it becomes foamy.
Add 2 1/2 cups of the flour and then the salt. Mix on low speed, gradually adding the rest of the flour. The dough should be just starting to come together. Trickle in the olive oil and keep mixing on low. Mix for a further 5 minutes until it is a smooth, soft ball of dough.
Scrape it into a deep, lightly oiled bowl and set aside in a warm spot to double in size, about 1 - 1 1/2 hours.
Make the Filling:
Put all the filling ingredients into a bowl and mix together. It should have the consistency of wet sand. Set aside.
Make the Buns:
Butter and line a 30 cm round pan with baking paper.
Punch the risen dough down and cut off 1/4 of the dough. Lightly flour a work surface and roll the 1/4 portion into a 30 cm circle. Line the base of the prepared pan with it. This will prevent the orange filling from leaking out of the buns.
Roll the remaining dough out into a rectangle about 1 cm thick. Spread the filling over the dough and roll it up from on of the long edges. Cut into 16 even portions and lay them on top of the dough in the pan. Cover the pan with plastic wrap and leave in a warm spot until puffy and the spaces between them have pretty much closed up, about 45 minutes.
Preheat the oven to 180C.
Bake the rolls for 35 - 40 minutes, until golden brown.
Make the Glaze:
Mix the icing sugar and buttermilk together, using as much buttermilk as is needed to achieve a pouring consistency.
Pour the glaze over the hot buns. Serve warm.