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11/2 cups lukewarm milk
1 x 10 g packet instant dry yeast
1/4 cup sugar
1 large egg
125 g melted butter
4 cups cake flour
1 tsp salt
1/2 tsp of nutmeg (optional)
60 g butter
1/4 cup brown sugar
125 ml golden syrup or maple syrup.
2/3 cup brown sugar
1 Tablespoon ground cinnamon
3 Tablespoon melted butter
For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, turn the dough out onto a work surface dusted with flour and knead until smooth, about 5 minutes.Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes .
For the syrup , add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Put one side .
For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
Turn the risen dough onto a lightly floured surface and roll it out into a rectangle . Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
Preheat the oven to 190 deg C. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown . Pour the syrup over the buns while still warm.
I make a simple lemon icing and drizzle over cooled cinnamon buns. The juice of half a lemon mixed with icing sugar till you get a thick consistency then drizzle with a spoon.
I used 1/4 cup seedless raisins in the filling mixture
Baked in fan assisted oven on 180 C for 25 minutes
Recipe: Cape Malay Cooking, Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner