Fitzrovia Buns

I have written before about how much I love the Honey & Co Baking Book.  There are so many recipes in it that I want to make.  I have already made the Pear Ginger and Olive Oil Cake and the Baked Doughnuts with Citrus Curd.

For ages, I have been waiting to make the Fitzrovia Buns, which are Honey & Co's answer to Chelsea Buns.  For the uninitiated, Chelsea Buns are sticky buns, kind of like pecan sticky buns or cinnamon buns in the US.  The Fitzrovia Buns caught my eye as they were filled with dried sour cherries and pistachios.  Sour cherries are hard to get here, so it took me a while to gather the ingredients, and then a while longer for me to find a spot in my schedule to make these buns.

However, I am so glad that I did.  These Fitzrovia Buns are the bees knees of buns - dense, sweet, sticky and packed with flavour. If you don't own the book, the recipe is posted online here.  However, if you love baking, I highly recommend this book - there are many delicious sounding and unusual recipes here that you won't find elsewhere.

The Fitzrovia Buns involve a few steps - making a dough, making a sugar syrup, waiting for the dough to chill, filling and shaping the dough, waiting for the buns to rise and finally baking the buns.  The dough and the syrup can be made in advance if you are short on time.  It took me four hours from beginning to end to have a warm batch of buns on my kitchen bench.

My faith in how good these buns were was backed up by the rapid rate at which they disappeared at work.  They get a gold star from me.