My recipe for Yorkshire Sticky Fruit Buns – Sourdough, is a fabulous enriched and sweet sourdough bread bun recipe that is packed with plump dry fruits and spices.
For a Proper Yorkshire High Tea
My recipe for Yorkshire Sticky Fruit Buns – Sourdough, is a fabulous enriched and sweet sourdough bread bun recipe that is packed with plump dry fruits and spices. It’s reminiscent of many a sticky fruit bun I’ve enjoyed in “caffs” and tea rooms in Yorkshire and the North of England, where it’s always toasted, slathered in butter and taken with a cup of proper Yorkshire tea.
Heavier and chubbier than a Yorkshire Tea Cake, it’s a substantial sticky bun that is perfect for breakfast, elevenses, a light lunch, tea time or a late supper. You can eat these buns warm, just after baking, or toasted the next day. The only proviso is that they are bathed in golden butter, once they have been split and toasted. For extra plump fruit, soak your mixed dried fruit in hot tea and leave overnight in this tannin rich bath.
As is normal for any sourdough recipe, you need to start the dough for these Sourdough Yorkshire Sticky Fruit Buns off a day before you bake these sticky buns. For a lighter Tea Cake recipe, using normal yeast, you can make my recipe for YORKSHIRE TEACAKES RECIPE. The beauty about this recipe is that it’s “no knead” and most of the preparation time is the counter-top and overnight prove, making it easy to plan ahead.
My recipe for Yorkshire Sticky Fruit Buns made with sourdough starter is at the bottom of this post. By using sourdough starter you achieve a wonderful texture with layers of flaky crumb, and those recognisable sourdough holes. I’ve also shared some more of my Yorkshire baking recipes, and sourdough recipes below too. And a few substitution ideas, although it is hard to make these sweet, enriched sticky fruity buns vegan, as they rely on an egg and butter to add richness and flavour to them.
Substitutions for Yorkshire Sticky Fruit Buns – Sourdough
You can use a mixture of ancient grains and other flours in this recipe. Such as:
- 250g wholemeal spelt flour and 250g strong white bread flour
- 150g KAMUT® Khorasan flour and 350g strong white bread flour
- Add extra dried fruits such as chopped apricots, chopped figs or cranberries.
- Chopped crystallised ginger is also a nice addition.
- I have a recipe for mixed spice here: Mixed Spice – Old Fashioned English Pudding Spice
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More SOURDOUGH Recipes:
- Cheese and Garlic Sourdough Bread
- Easy No Knead Sourdough Hot Cross Buns
- Sourdough Pizza Bread Rolls
- Sourdough Cheese & Wild Garlic Scones
Cheese and Garlic Sourdough Bread 
Easy No Knead Sourdough Hot Cross Buns 
Sourdough Pizza Bread Rolls 
Sourdough Cheese & Wild Garlic Scones
How to make a Sourdough “Focaccia Garden”
More Yorkshire Baking Recipes:
- Yorkshire Teacakes Recipe
- Yorkshire Tea Fruit Loaf for Afternoon Tea
- Overnight Country Fruit Bread
- Farmhouse “Teacup” Spiced Fruit Loaf Recipe
Yorkshire Tea Cakes 
Yorkshire Tea Fruit Loaf 
Overnight Country Fruit Bread 
Farmhouse “Teacup” Spiced Fruit Loaf
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Recipe for Yorkshire Sticky Fruit Buns – Sourdough
Yorkshire Sticky Fruit Buns - Sourdough
My recipe for Yorkshire Sticky Fruit Buns, is a fabulous enriched and sweet sourdough bread bun recipe that is packed with plump dry fruits and spices. It's reminiscent of many a sticky fruit bun I've enjoyed in "caffs" and tea rooms in Yorkshire and the North of England, where it's always toasted, slathered in butter and taken with a cup of proper Yorkshire tea. Heavier and chubbier than a Yorkshire Tea Cake, it's a substantial sticky bun that is perfect for breakfast, elevenses, a light lunch, tea time or a late supper. You can eat these buns warm, just after baking, or toasted the next day. The only proviso is that they are bathed in golden butter, once they have been split and toasted. For extra plump fruit, soak your mixed dried fruit in hot tea and leave overnight in this tannin rich bath. As is normal for any sourdough recipe, you need to start the dough off a day before you bake these sticky buns. For a lighter Tea Cake recipe, using normal yeast, you can make my recipe for YORKSHIRE TEACAKES RECIPE. The beauty about this recipe is that it's "no knead" and most of the preparation time is the counter-top and overnight prove, making it easy to plan ahead.
Ingredients
- Fruit Buns:
- 150g recently fed sourdough starter
- (Feed it with 90g flour and 90g water 2 to 3 hours before you need to start the dough)
- 10g sea salt
- 320ml tepid filtered water
- 80g melted butter
- 1 large free-range egg, beaten
- 2 teaspoons mixed spice
- 50g white caster sugar
- 500g extra strong white bread flour
- 150g mixed dried fruit and peel
- (Soak the fruit in hot tea overnight or for several hours, Drain well before use)
- Sticky Glaze:
- 50g white caster sugar mixed with 30ml water
Instructions
1. 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
2. Place the sourdough starter into a large bowl and add the salt, water, melted butter, beaten egg, mixed spice, sugar and the flour. Mix until it has all come together in a rough ball.
3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Then add the (soaked and drained) dried mixed fruit and fold them into the dough. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
4. Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm.
5. Once the dough is smooth and elastic (see above) and it will have risen by now too, cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 10 degrees C or my fridge if I have room)
6. In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake after the buns have been shaped.
7. Line a large baking tray/sheet with non-stick baking parchment. Turn the dough out onto a lightly floured work surface and divide it into 10 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place the buns onto the prepared baking tray/sheet. Cover the buns with the tea towel and set aside to rest for 20 -30 minutes.
8. Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 whilst the buns are resting.
9. Bake the buns in the pre-heated oven for 20 to 25 minutes, or until pale golden-brown, and when they are turned over and tapped underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water glaze, then set aside to cool on a wire rack.
10. Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above.
Notes
You can use a mixture of ancient grains and other flours in this recipe. Such as:
250g wholemeal spelt flour
250g strong white bread flour
OR:
150g KAMUT® Khorasan flour
350g strong white bread flour
Add extra dried fruits such as chopped apricots, chopped figs or cranberries.
Chopped crystallised ginger is also a nice addition.
I have a recipe for mixed spice here: Mixed Spice - Old Fashioned English Pudding Spice
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 357Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 453mgCarbohydrates 64gFiber 3gSugar 19gProtein 8g
Desicart says
These are simple and fast to prepare and everyone enjoyed them!
Karen Burns-Booth says
That’s great to hear!
Thanks for leaving a comment,
Karen
Phil says
These are fantastic my family love them usually make a double batch 20 buns and I coat with 100% maple syrup .
Usually use currants sultanas chopped dried apricots and homemade mixed orange and lemon peel. Have used cranberries also.. Easy recipe and the rise in the fridge overnight is huge.
Karen Burns-Booth says
Thanks so much form letting me know Phil and I am so pleased that you and your family love these buns 🙂 Karen
Choclette says
Oh my, what a coincidence. I’m just tidying up a recipe on my blog for tea cakes. Your sticky buns look gorgeous and I’m excited by your use of sourdough. I’ve been a bit remiss about experimenting with my sourdough. I’ve made plenty of bread over the years, but not much else. AND I’m definitely up for slathering those buns with butter.
Karen Burns-Booth says
Thanks Choclette!
I already have a recipe post for Tea Cakes, as in made with normal yeast, but I wanted to make something similar with sourdough starter too!
These are more a sticky bun than a tea cake, a chunkier cousin of you will, but just as delicious if a bit more indulgent as you get more to your bite!
Karen
Angela Brebner says
Mmmmm…..lets just say I’ve made these little gems 3 times in the last 6 days!! My man friend is a fussy eater and he was most impressed, so that says it all. I did make a batch of the spices and my own orange and lemon peel. Rarely does a recipe work so well from the first attempt. Cannot wait to share with my family and friends once we are out of lockdown here in Victoria, Australia. Equally delicious fresh or toasted. Thank you so much Karen! Long live sourdough.
Karen Burns-Booth says
THANKS SO MUCH for letting me know Angela, I am OVER THE MOON that you love this recipe! Karen 🙂
Leanda says
What a beaut recipe, thank you, Karen! Due to dietary considerations, I replaced the sugar with 1 Tbspn melted raw honey and used 200g Light Rye Flour and 300g Khorosan Flour + 1 extra Tbspn flour to compensate for the honey, and I am so impressed by the softness, taste and texture of these buns… delicious. They took 28 mins at 190c in the fan-forced oven where I am. Happy baking!