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Apricot & Ginger Lattice Pie - Curried Sausage Pie - Walnut Caramel Sticky Buns (part 3)

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Walnut Caramel Sticky Buns

·         Makes 16

·         Prep 40 minutes

·         Cook 25 minutes

·         Cost 40¢ each

Ingredient

·         180g butter, chopped, plus 40g extra, melted

·         1½ cups firmly packed brown sugar

·         3 cups self-raising flour

·         1 cup milk

·         ½ teaspoon ground cinnamon

·         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

Walnut Caramel Sticky Buns

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