For some reason I have always been afraid of yeast. Kind of ridiculous right? I thought it would be hard to get it right, that it wouldn't rise and instead I would end up with a little dense rock instead of a delicious baked goodie. Well I was wrong - very wrong!
This was my first ever experiment with yeast and I have to say that not only was it extremely easy, but it also tasted fantastic and I really enjoyed making it. I loved watching the yeast froth up in the warm milk, the smell of the yeast in the kitchen, seeing my dough double in size, kneading the dough to release a bit of an extra stress and then putting it all together. Actually I thoroughly enjoyed the whole process.
And to top it off I think these buns taste wonderful - the dough is light and fluffy, the dark chocolate and brown sugar add a lovely richness to the bun and the golden syrup produces a nice sticky mess. These buns were seriously finger licking good. So if you are like me, and have been afraid to break out the yeast, fear no more - try out this recipe and I promise you won't be disappointed.
Sticky Golden Syrup and Chocolate Buns (from taste.com.au)
Makes 8
375ml warm milk
3 tsp dried yeast
1 tbs caster sugar
600g plain flour
1/2 tsp salt
1 egg, lightly whisked
80g butter, melted
70g brown sugar
100g dark chocolate, coarsely chopped
125ml golden syrup
- Combine the milk, yeast and caster sugar in a small bowl. Set aside for 5 minutes until frothy.
- Combine the flour and salt in a large bowl. Make a well in the centre. Pour the milk mixture and egg into the well; stir until well combined. Cover with plastic wrap; set aside for 45 minutes or until dough doubles in size.
- Preheat oven to 200°C. Brush a 22cm round cake pan with butter and line the base and side with baking paper.
- Turn dough onto a floured surface; knead for 5 minutes or until smooth and elastic.
- Use a rolling pin to roll to a 30x40cm rectangle. Brush with one-third of the butter; sprinkle with one-third of the sugar and chocolate. Fold a short side of dough over two-thirds of the filling. Fold remaining one-third over the top to enclose filling.
- Roll the dough out to a 30x40cm rectangle. Brush with half the remaining butter; top with half the remaining sugar and chocolate. Repeat folding and rolling. Repeat filling with remaining butter, sugar and chocolate; drizzle with half the golden syrup.
- Roll up dough from a long side to enclose filling. Cut crossways into 8 pieces. Arrange, cut-side up, in prepared pan. Cover with plastic wrap; set aside for 15 minutes to rise.
- Drizzle over remaining golden syrup. Bake in oven for 5 minutes. Reduce oven to 180°C and bake for 25 minutes or until golden brown and cooked through.
- Set aside for 10 minutes before turning onto a wire rack. Serve warm or at room temperature.
