Caramel choc chip fruit and nut buns

CARAMEL  CHOC  CHIP Fruit and Nut Buns
12 Item
1H 20M



1.Whisk yeast, milk and 2 teaspoons of the sugar in a large bowl until yeast dissolves; whisk in flour. Cover, stand in a warm place about 30 minutes or until frothy.
2.Stir butter, egg, remaining sugar and sifted extra flour, salt and spice into yeast mixture. Stir in sultanas, choc bits and nuts. Knead dough on a floured surface about 5 minutes or until smooth and elastic. Place dough in an oiled large bowl, cover, stand in a warm place about 1½ hours or until dough has doubled in size.
3.Punch down dough, knead on a floured surface until smooth. Divide dough into 12 portions; shape each portion into 15cm (6-inch) long buns. Place on an oiled oven tray, cover, stand in a warm place about 30 minutes or until doubled in size.
4.Preheat oven to 200°C (180°C fan forced).
5.Brush buns with egg yolk. Bake about 30 minutes or until buns sound hollow when tapped. Stand buns on tray 5 minutes, transfer to a wire rack to cool.
6.Meanwhile, make caramel icing.
7.Drizzle icing onto cooled buns, stand until icing is set.

These buns are best made on the day of serving.


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