The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate. It all makes these sticky buns fantastic for a Christmas treat and very hard to resist.
There is something so satisfying about baking with yeast. You cannot hurry the process and it is such a tactile almost ritualistic experience. Getting your hands into slight warm dough, kneading it to a silky smooth texture, diving in with both hands into the stringy dough after the first rise, punching out the air and preparing it for the next phase.