Be careful, you might want to hide this from everyone once you’ve baked it. It’s so sticky, bouncy and irresistible, with its pools of sweet cinnamon butter, wells of heady caramel, and lickable glace icing.
Eat it warm and thank us later. Oh, and it makes an incredible pud dished up with some caramel or vanilla ice cream.
We’ve dolloped in Irish Black Butter’s Great British Food Award-winning Salted Caramel, which brings spice and buttery caramelised notes to each bite.
Ingredients
- 500g strong white bread flour
- 7g dried yeast
- Pinch sea salt
- 440ml tepid water
To finish:
- 6 tbsp melted unsalted butter
- 4 tbsp caster sugar
- 2 tsp ground cinnamon
- Pinch sea salt
- 3 tbsp Irish Black Butter Salted Caramel
- Glace icing
Method
1. Combine the flour, salt and yeast in a large bowl. Add half the water and stir with a knife. Gradually pour in and stir the rest of the water until you have a shaggy dough. Drop it into a greased bowl, cover and leave somewhere warm to rise for 2-4 hours. It will be bubbly and well risen.
2. Combine the melted butter with the caster sugar, cinnamon and salt.
3. Line a large round casserole dish with scrunched up greaseproof paper, and pour in half the butter mix. Carefully pop your dough on top, spreading it out with your hands.
4. Pour the rest of the butter on top, spread it with your fingers and push your fingers in to make holes. Cover and leave for an hour.
5. Set the oven to 220C. Using a teaspoon, drop pockets of the caramel into the dough all over. Bake for 20 minutes until risen and golden. Allow to cool slightly, then smother with glace icing.
