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February 10, 2015 / mintcustard

Heart shaped cranberry sticky buns.


It’s nearly Valentine’s day, what’s a girl to do but bake bread! Heart shaped dinky little sticky buns to be precise. Have these for a breakfast treat, at elevensies or just because… The cranberries add that little fleck of red we have come to expect from Valentines day dishes.

Heart shaped cranberry sticky buns. (makes 8 to 10)


  • 250g strong white bread flour

  • 1/2 tsp salt

  • 25g light brown sugar

  • 7g fresh / dried yeast

  • 40g soft butter

  • 100 ml warm milk

  • 1 free-range egg

  • flavourless oil


  • 100g dried cranberries
  • 100g softened butter
  • 100g soft brown sugar

How to …

  • Place the flour, salt and sugar in a bowl and crumble in the yeast. Rub in the butter until breadcrumbs in size.
  • Mix in the warm ilk and the egg. Combine with your hand into a wet dough. It will firm up as you knead.
  • Pop onto a work surface and knead for 10 minutes.
  • Place in an oiled bowl and cover with cling. Leave to rise for an hour and a half to two hours.
  • Flatten out the dough with your fingers into a rectangle, 12″ by 8″.
  • Cover with the softened butter, sugar and cranberries.


  • Start with each long edge fold in each side alternately until a heart shape tube is formed.
  • Cut into 2cm thick slices, place on parchment and leave to rise for another 40 minutes.


  • Heat the oven to 200c.
  • Bake for 10 minutes and then reduce the oven to 180c for another 15 to 20 minutes.
  • Cool and share.
Heart shaped cranberry sticky buns.

Heart shaped cranberry sticky buns.


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