Cinnamon sticky buns
|50 g||Caster sugar, mixed with 1 tsp salt|
|450 g||Strong flour, white|
|85 g||Butter, diced|
|7 g||Yeast, instant, dried|
|2 tsp||Ground cinnamon|
|85 g||Brown sugar|
|100 g||Walnut halves|
|125 g||Butter, melted|
For the buns:
- Place the flour and sugar in an electric mixing bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
- Make a well, pour in the yeast, eggs and milk, mix until a soft dough is formed. On low speed, mix with a dough hook for 15 minutes.
- Tip into a greased bowl, cover with cling wrap and prove until doubled in size. Meanwhile, whiz the cinnamon, brown sugar and walnuts in a food processor until finely ground.
- Knock back the dough, split into two portions and roll both out to a 25cm x 35cm rectangle. Brush with melted butter and scatter over the cinnamon mixture, pressing in with a rolling pin, and roll up from the long end into a tight scroll, pinching the ends to make a tight seal.
- Cut into eight portions.
For the topping:
- In a mixing bowl, stir together the syrup, brown sugar and remaining melted butter.
- Roll the portions in the mixture, place on to greased baking trays and scatter over walnuts.
- Cover with lightly greased cling film and prove until doubled in size.
- Bake in a preheated 180C oven for 30 minutes.
- Serve warm, sticky side up.