This sweet hybrid makes a perfect to-go snack
I’ve become addicted to these buns as a speedy breakfast to have on the go, quietly cursing the snooze function on my alarm when I’m rushing to work. Think of them as pretzels in spirit rather than appearance, as there’s no elegant twirl of dough; it was far too much of a faff to try to get a decent amount of stuffing in and still have a traditional shape. But that quintessential texture is there: a moreishly chewy crumb encased in a glistening crust, burnished with a glaze of caramelised sugars.
Tamal Ray’s recipe for sticky hazelnut and date pretzel buns