It’s time to take you back to the carefree days of your childhood. Do you remember your mother or grandmother baking cinnamon rolls or sticky buns, with the delectable scent wafting through the entire house? The pure torture of that aroma, knowing you had to wait until they were done baking and allowed to cool for a while. This is a flavorful twist on that memory, with sticky gooey butterscotch sauce, and the added benefit of what ingredient? Why, tea of course! Pu Erh, to be exact. Sunday mornings will never be the same!
Prep Time: 1 hour 45 minutes
Serving Size: 12
Ingredients
- 3 cups of all-purpose flour
- 1 cup of rolled oats
- 2 tsp of salt
- 1 1/2 cups of Pu Erh tea, lukewarm
- 1 tbsp yeast
- 1 oz of honey
- 1 oz of olive oil
- 1 oz of dried milk powder
- Zest of 3 lemons
- 1 cup of sugar
- 1 cup water
- 1 stick of butter, in chunks
Directions
1. Brew tea and allow to cool to a slightly warm temperature, then add yeast and let sit for 10 minutes (if the tea is too hot it will kill the yeast!).
2. Mix flour, oats, and salt.
3. Add the tea/yeast mixture, honey, olive oil, milk powder and zest. Work into a dough and knead until it is smooth.
4. Place the dough in a well oiled bowl and cover for one hour.
5. Preheat oven to 350 degrees.
6. In an oven proof skillet, add the water and sugar and bring to a boil without stirring.
7. When the sugar reaches a golden brown colour, whisk in the butter until smooth.
8. Roll the dough into a log and cut into 12 buns. Place the buns into the butterscotch sauce in the pan.
9. Place the skillet into the oven for 25 to 30 minutes.
10. Enjoy!
