Something golden to brighten up a rainy day off

The last two weeks in Brisbane have been amazing. The weather has been perfect - sun shining bright and clouds no where to be seen. The temperature's been a bit on the cold side (for Brisbane), but the warm sun during the day has made being outside bliss. With the weather so lovely, I decided it was a great time to finally take some days off and relax. I really should have taken time off last week, as this week has been overcast and wet! I need to make the best out of the situation, so I invited my friend over for a play date with her two gorgeous girls. And when I invite guests over, I bake. With the weather not clearing, I thought something sweet and warming would hit the spot. I found the below recipe and knew I had to try it. The buns were delicious fresh from the oven and not too sweet (will use more golden syrup next time). Definitely worth a try next time you have friends over!

Sticky Golden Syrup and Chocolate Buns

Adapted from Taste.com.au

375ml warm milk

7g sachet 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 chips

125ml golden syrup

Whisk 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. Knead on lightly floured surface for about 5 minutes. Put in a clean bowl and 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.

Play date!

 

 

Playing nicely together