Walnut Caramel Sticky Buns
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Makes 16
·
Prep 40 minutes
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Cook 25 minutes
·
Cost 40¢ each
Ingredient
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180g butter, chopped, plus 40g extra, melted
·
1½ cups firmly packed brown sugar
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3 cups self-raising flour
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1 cup milk
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½ teaspoon ground cinnamon
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1 cup walnuts, toasted, finely chopped
Recipe
1. Preheat the oven
to 220°C/200°C fan-forced. Line a 30cm x 20cm (base measurement) slice pan with
baking paper, extending paper at long sides for handles. Place 125g of the
butter, ⅔ cup of the sugar and 2 tablespoons water in a small saucepan over
moderate heat; cook and stir for 2 minutes or until sugar dissolves and mixture
is combined. Pour caramel into prepared pan.
2. Combine flour
and 1 tablespoon of the remaining sugar in a bowl. Rub in remaining butter to
make crumbs. Add milk; using a round-bladed knife, mix to form a soft, sticky
dough. Turn onto a lightly floured surface; knead until smooth.
3. Roll out the
dough to form a 42cm x 28cm rectangle. Brush with the extra butter; sprinkle
with remaining sugar, cinnamon and walnuts. Roll up dough, from the long side,
to form a log. Cut into 16 equal portions. Place portions, cut-side down and
side by side, over base of prepared pan. Place the pan on a baking tray. Bake
for 20 minutes or until a skewer inserted into a bun comes out clean. Stand in
pan for 5 minutes. Turn out onto a wire rack to cool slightly
Walnut Caramel
Sticky Buns
