Sticky caramel buns
High-grade flour is best when baking with yeast as it contains more gluten than plain flour.
- Warm the milk until luke warm and stir in the sugar and yeast. Sit for 5 minutes until frothy.
- Place the flour and salt in a bowl and make a well in the centre. Pour in the frothy yeast mixture along with the first portion of softened butter (50g) and whisked egg. Mix well, ensuring the butter is incorporated into the dough.
- Turn out onto a lightly-floured board and knead until smooth and elastic. Alternatively, the dough can be mixed in a cake mixer with a dough hook attachment.
- Place dough in a lightly-greased bowl, cover and set aside in a warm spot for 1 hour, or until doubled in bulk.
- Mix the brown sugar and 100g chopped butter together in a small saucepan and melt over a gentle heat, stirring to dissolve sugar.
- Roll dough out into a rectangle 35cm wide, scatter and roll up. Cut into 12 equal pieces.
- Grease a 12-cup muffin pan and divide brown sugar mixture between each. Place a "bun" in each with the cut side facing up.
- Preheat oven to 180C and bake buns for 15 minutes until golden and firm.
- Turn buns upside down onto a large platter and allow caramel to drizzle over them. Sprinkle with chopped macadamia
nuts if using. Serve warm or at room temperature.