INGREDIENTS
FOR THE DOUGH
1/4 Cup Warm Water
1 tsp yeast
3/4 OBC Cup Milk
2 OBC Eggs
1/2 cup OBC Brown Sugar, plus 1/2 tsp OBC Brown Sugar
1 tsp Salt
1/2 tsp Vanilla Extract
6 tsp butter, melted
437g flour
METHOD
1. Take the dough, whisk together the water, yeast and 1/2 t sugar in a jug, then set aside to foam up for about 10-15 minutes.
2. In a medium bowl, combine the milk, eggs, 100g Brown Sugar, salt, Vanilla and Butter using an electric beater until combined
3. Add the yeast mixture to the milk mixture and stir through. Sift 212g flour into a large bowl and make a well in the centre. Pour a quarter of the liquid into the well and mix through. Alternatively add the remaining flour and liquid until you have a soft dough that’s not sticky but not dry either (be careful not to add too much flour as this will make your dough stiff).
4. Knead the dough for 5 minutes until smooth, then place in a greased bowl and loosely cover with cling wrap. Place in a warm area and allow to rise for 1 – 1 1/2 hours or until it doubled in size.
5. Once the dough has risen, roll it out into a large rectangle about 25cm x 45cm.Rub the softened butter for the filling over the dough. Combine the sugar and the cinnamon in a bowl and spread it over the dough, leaving no corners empty.
6. Roll up the dough from top to bottom (lengthwise) and place them onto a lined baking tray or cake tin. Allow to rest for 1 hour then bake at 190oC for 20-25 minutes.
7. While the buns are baking, make the frosting. Whisk together all the ingredients until smooth. Remove the buns from the over and pour over the frosting while the buns are still warm. Sprinkle with nuts and serve immediately.
