German Sticky Buns (Schnecken)

Ingredients

For the dough

• 50g/2 oz unsalted butter
• 250ml/9 fl oz milk
• 4 heaped tbsp granulated sugar
• 1 tbsp dried fast acting yeast
• 1 tsp salt
• 1 large free-range egg, plus 1 yolk, beaten lightly
• 450g/1lb plain flour
• oil, for greasing

For the sticky topping

• 175g/6 oz unsalted butter
• 175g/6 oz soft brown sugar
• 100g/3½ oz golden syrup
• 100g/3½ oz chopped pecans

For the fruit filling

• 55g/2 oz sweetened dried cherries
• 85g/3 oz raisins
• 1 tsp ground cinnamon
• 225g/8 oz caster sugar
• 55g/2 oz unsalted butter, melted

Instructions

1. 1
   For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.
2. 2
   Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes.
3. 3
   Stir the salt and the eggs into the yeast mixture.
4. 4
   Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.
5. 5
   Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.
6. 6
   Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side.
7. 7
   For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan.
8. 8
   Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside.
9. 9
   For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside.
10. 10
    When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in.
11. 11
    Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape.
12. 12
    Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan.
13. 13
    Cover with oiled cling film and leave to rise for about 40 minutes.
14. 14
    Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
15. 15
    Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil.