This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Peachy buns and German sticky pecan buns

Two for one with this recipe – use half of the dough to make fresh peach buns ‘blushed’ with edible dusting powder and the rest for deliciously sticky pecan buns.

Equipment and preparation: you will need two 12-cup muffin trays and a free-standing mixer fitted with a dough hook.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the dough

For the peachy buns

  • few drops natural peach essence
  • 175g/6oz icing sugar, plus extra for dusting
  • 175g/6oz ground almonds
  • 1 large free-range egg
  • few drops almond extract
  • 4 large ripe peaches, peeled, halved stone removed
  • vanilla sugar, for dusting
  • deep pink edible dusting powder
  • yellow edible dusting powder
  • 2 large pieces candied angelica strips, cut into 12 leaf shapes

For the German sticky pecan buns