One week later

I haven’t been online a whole lot lately. I’ve missed my usually daily reads, no laughs with Joy, no foodie inspiration from here or here or here, and no daily dose of PW. I’ve let it all slide by this week because something else very important came along… Let me show you:

little foot

This teeny tiny foot makes my heart melt. Those little toes *sigh*. I’m in love <3 Those toes belong to my own little M, born on Saturday Feb 19th. He decided to begin life on his own schedule, at 29 weeks and 5 days he was ready to meet the big wide world and so he came! Ten weeks early, he seems so tiny and fragile but he is a strong little man and doing so well - truly an answer to prayer. He won't be home with us for several weeks yet which kills me just a little bit. For now we make daily trips in to the Neonatal unit where he is in good hands. Back at home, yesterday marked little M's one week birthday. Since we had no milk left for cereal and no bread for toast (such things as groceries have gone by the by this week), I decided to whip up something tasty for breakfast. It was nice to be reunited with my kitchen - I haven't been baking much in the last few weeks! We had these sticky buns for breakfast before heading in to see little M and they were goooood : sticky buns

Wholemeal Sticky Fruit Buns

Makes 24 buns

  • 2 cups lukewarm water
  • 1 1/2 tablespoons active yeast
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 cups coarse wholemeal flour
  • 3 cups white flour
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1 cup chopped dried fruit (apricots, raisins, dates, whatever you fancy!)
  • 1 cup icing sugar

Dissolve the white sugar in warm water. Sprinkle in the yeast and leave to sit for 5 minutes until frothy. Stir in the salt and oil. Gradually stir in the wholemeal and white flour until a soft dough forms. Turn the dough onto a clean floured surface and knead for 5 – 10 mins.
Place the smooth, elastic ball of dough into a lightly greased bowl, cover with a damp teatowel and leave to rise in a warm place for 1 hour or until the dough has doubled in size.

Punch the dough down and knead it lightly for a minute or two. Use a rolling pin to spread the dough into a rectangle shape.

Spread the softened butter evenly over the dough leaving a small margin unbuttered down one long side of the rectangle. Sprinkle the brown sugar and fruit liberally over the butter. Working towards the unbuttered edge, roll the dough up. Slice the roll into equal pieces and place each scroll close together in a lightly greased baking dish. Leave to rise in a warm place for another 1 hour.

Preheat the oven to 175C and bake the buns for 20 – 30 mins or until cooked. Make a simple glaze with the icing sugar by stirring in just enough water to make a drippy icing that can be drizzled over the buns when they are still warm from the oven.

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