PREPARATION TIME: 1HR 30 MINS
COOKING TIME: 30 MINS
SERVES: 8
COOKING TIME: 30 MINS
SERVES: 8
INGREDIENTS
1 ½ cup warm milk
3 tsp instant dried yeast (or equivalent )
1 tbs caster sugar
4 cups plain flour
½ tsp salt
1 egg (lightly whisked)
80g butter
¹∕ ³ cup brown sugar
½ cup golden syrup
Optional : 100g dark chocolate (coarsely chopped) or choc bits
1 ½ cup warm milk
3 tsp instant dried yeast (or equivalent )
1 tbs caster sugar
4 cups plain flour
½ tsp salt
1 egg (lightly whisked)
80g butter
¹∕ ³ cup brown sugar
½ cup golden syrup
Optional : 100g dark chocolate (coarsely chopped) or choc bits
PREPARATION
Measure out all the ingredients ready to go.
Measure out all the ingredients ready to go.
METHOD
1. In a small bowl combine the milk, yeast and caster sugar.
2. Allow to sit for about 5 minutes or until it becomes frothy.
3. Sift the flour and salt into a large bowl, or the bowl of an
electric mixer with a dough hook.
4. Make a well in the centre and add the egg and milk mixture,
then stir until well combined.
5. Cover the dough with plastic wrap and allow to stand in a
warm place until it doubles in size, about 45 minutes.
6. When the dough has almost risen, melt the butter and use
some of it to grease a 22cm round cake tin then line it with
baking paper on the sides and bottom.
7. Preheat the oven to 200°C.
8. Knead the dough by hand on a floured surface or machine
until it is smooth and elastic, for about 5 minutes.
9. On a floured surface roll the dough out to a rectangle about
30 x 40cm.
10. Brush the dough with ¹∕ ³ of the butter then sprinkle with ¹∕ ³
of the sugar and ¹∕ ³ of the chocolate.
11. Fold the short side of the rectangle by ¹∕ ³ then fold the other
side over the top to enclose.
12. Roll the dough out to a 30 x 40cm rectangle again.
13. Again, brush the dough with ¹∕ ³ of the butter then sprinkle with
¹∕ ³ of the sugar and ¹∕ ³ of the chocolate. Fold and roll again.
14. Brush the dough with the last of the butter then sprinkle with
the rest of the sugar and chocolate.
15. Drizzle half of the golden syrup over the top.
16. Roll up the dough from the long side, so that you have a long log.
17. Cut the log into 8 even pieces and place the pieces cut side
up in the prepared tin.
18. Cover the tin with plastic wrap and set aside in a warm place
to rise for 15 minutes.
19. Drizzle the top with the rest of the golden syrup.
20. Bake in the oven for 5 minutes then reduce the heat to
180°C and bake for another 25 minutes until golden and
cooked through.
1. In a small bowl combine the milk, yeast and caster sugar.
2. Allow to sit for about 5 minutes or until it becomes frothy.
3. Sift the flour and salt into a large bowl, or the bowl of an
electric mixer with a dough hook.
4. Make a well in the centre and add the egg and milk mixture,
then stir until well combined.
5. Cover the dough with plastic wrap and allow to stand in a
warm place until it doubles in size, about 45 minutes.
6. When the dough has almost risen, melt the butter and use
some of it to grease a 22cm round cake tin then line it with
baking paper on the sides and bottom.
7. Preheat the oven to 200°C.
8. Knead the dough by hand on a floured surface or machine
until it is smooth and elastic, for about 5 minutes.
9. On a floured surface roll the dough out to a rectangle about
30 x 40cm.
10. Brush the dough with ¹∕ ³ of the butter then sprinkle with ¹∕ ³
of the sugar and ¹∕ ³ of the chocolate.
11. Fold the short side of the rectangle by ¹∕ ³ then fold the other
side over the top to enclose.
12. Roll the dough out to a 30 x 40cm rectangle again.
13. Again, brush the dough with ¹∕ ³ of the butter then sprinkle with
¹∕ ³ of the sugar and ¹∕ ³ of the chocolate. Fold and roll again.
14. Brush the dough with the last of the butter then sprinkle with
the rest of the sugar and chocolate.
15. Drizzle half of the golden syrup over the top.
16. Roll up the dough from the long side, so that you have a long log.
17. Cut the log into 8 even pieces and place the pieces cut side
up in the prepared tin.
18. Cover the tin with plastic wrap and set aside in a warm place
to rise for 15 minutes.
19. Drizzle the top with the rest of the golden syrup.
20. Bake in the oven for 5 minutes then reduce the heat to
180°C and bake for another 25 minutes until golden and
cooked through.
STORAGE, REHEATING & LEFTOVERS
This bun is best eaten on the day it is made, but can be kept whole
in an airtight container until the next day.
This bun is best eaten on the day it is made, but can be kept whole
in an airtight container until the next day.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
For recipe source, please click here
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
For recipe source, please click here
