Pull-apart Easter buns
( MAKES 30 small buns )
- Sprinkle the yeast evenly over the warm water in a mixing bowl. Stand for five minutes until foamy.
- Whisk in half a cup of flour. Cover and stand until bubbly and risen, about 30 minutes.
- Whisk in the eggs, a quarter cup of sugar, salt and remaining flour. Using a dough hook preferably, mix until smooth, about four minutes.
- Add 125g butter and mix until smooth. Add a little extra flour if too sticky.
- Turn onto a floured surface and knead until smooth, about three minutes. Place in a bowl, cover and let rise until doubled in size, about one and a half hours. Punch down.
- Melt the remaining 50g of butter. Lightly butter a baking tray.
- Combine the remaining sugar and the cinnamon in a bowl. Roll the dough into 3-4cm diameter balls, about 30g each. Dip the balls into the melted butter then into the cinnamon mixture. Place 1cm apart in a 25cm circle on the oven tray. There will be about 15 balls. Then fill in the centre with the remaining balls, stacking the extra balls on top.
- Sprinkle with remaining sugar. Cover loosely with plastic film and stand until doubled in size.
- Preheat the oven to 180C.
- Uncover the balls and bake until golden and a wooden skewer inserted in the centre comes out clean, about 30 minutes.
- Cool for 15 minutes then drizzle with a light icing. (Combine a cup of sifted icing sugar with a tablespoon of lemon juice and enough water to make an icing that can be drizzled.