STICKY PECAN CARAMEL BUNS

(Makes 16)

Ingredients
1000 ml SASKO CAKE FLOUR (600g)
25 ml sugar
10 ml salt
10 g packet of instant yeast
100 g melted butter
1 egg
200-300 ml milk, warmed
80 ml sugar
10 ml ground cinnamon
50 g extra softened butter
100 g pecan nuts, chopped

Caramel
80 ml dark brown sugar
60 g butter
45 ml golden syrup

Method
Combine sifted flour, sugar, salt and yeast in a large mixing bowl and mix well.
Add the melted butter, beaten egg and enough warm milk to make a dough that is soft but not sticky, knead well until smooth and elastic.
Place dough into an oiled plastic bag and leave to rise until double in size, about 40 minutes. Remove dough from bag and knead lightly.
Divide dough in half and roll one half out into a rectangle on a lightly floured surface. Spread with a thin layer of softened butter and sprinkle with cinnamon sugar. Sprinkle over half the pecan nuts and roll up as for a Swiss roll from the long side. Cut into slices about 3-4 cm thick and place onto a greased baking tray.
Repeat with remaining half of dough. Cover and leave to rise for about 15 minutes.
Bake at 180? C for 20 – 30 minutes until cooked and golden brown. Remove from oven and drizzle with caramel. CARAMEL

Place all ingredients in a small saucepan and heat stirring until sugar is dissolved. Bring to boil and simmer a few minutes.

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Delightful Instant Cinnamon Buns recipe

Ingredients
For cinnamon buns
2 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup whole milk
3 tablespoons margarine (melted)
Filling:
2 tablespoons margarine (melted)
1/2 cup brown sugar
2 tablespoons ground cinnamon
Filling
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
Approximately 5 tablespoons of whole milk
2 tablespoons orange zest
(This recipe will make a light glaze. Double the sugar content if you desire a thicker glaze)
Directions
Preheat oven to 180C.
Line a square baking dish and set aside.
Combine all ingredients for cinnamon buns into the bowl of your stand mixer. Roll out on a well-floured, surface. Roll out into a large rectangle.
Melt margarine for the filling and combine brown sugar and cinnamon in a small bowl. Using a pastry brush, spread the melted margarine over the dough. Sprinkle the cinnamon filling all over the dough.
Gently roll the dough. Slice log, should make about 6 rolls.
Place the rolls into the prepared baking dish and lightly brush each roll with the remaining margarine.
Bake for about 15 minutes.
Immediately remove the rolls from the pan and transfer to a dish.
Combine all ingredients for orange glaze and drizzle over the buns. Best if served warm with a cup of coffee

Chelsea Buns (makes 12)

Buns:
500 g flour                              
30 ml baking powder
80 g butter (dough)                  
2 eggs
40 g butter (melted)                 
100 g raisins/saltanas
150 ml milk                               
80 g brown sugar
15 ml cinnamon                         
pinch of salt
extra milk for brushing
Honey glaze:
60 ml honey                              
40 g butter
30 g brown sugar
1.        Pre-heat oven to 200*C (400*F).
2.       Grease a 20cm cake tin.
3.       Sieve the flour & baking powder.
4.       Rub the 80 g of butter into flour, until  mixture resemble crumbs.
5.       Beat eggs, milk & add to dry ingredients.
6.       Mix to form a fairly stiff dough, but soft.
7.       Press dough into oblong shape, 20 cm X 50 cm on a floured board.
8.       Melt the 40 g butter and brush dough liberally with it.
9.       Mix the cinnamon & brown sugar, sprinkle over dough.
10.    Sprinkle raisins/sultanas over the dough as well.
11.     Roll up dough tightly (down longer side) & cut into 12 equal pieces.
12.    Pack the pieces into the cake tin, brush with a little milk.
13.    Bake for 20-25 minutes. In the centre of oven, until well risen.
14.    Melt all glaze ingredients together.
15.    When buns done, remove from the oven & brush hot buns with the glaze.