A rib­bon of but­tery hazel­nut runs through each of these rus­tic knots. With a sim­ple cof­fee glaze, they’re per­fect for your el­e­gant morn­ing tea.

donna hay - - STICKY BUNS -

cof­fee-glazed hazel­nut knots

1 x quan­tity ba­sic sticky bun dough (see recipe, p146)

100g un­salted but­ter, chopped and soft­ened 1 cup (175g) dark brown sugar

½ cup (50g) hazel­nut meal (ground hazel­nuts) plain (all-pur­pose) flour, for dust­ing

1 egg, lightly beaten cof­fee glaze

¼ cup (60ml) strong es­presso cof­fee ¼ cup (60ml) wa­ter

½ cup (110g) caster (su­perfine) sugar

Fol­low the ba­sic sticky bun dough recipe. While the dough is prov­ing, place the but­ter, sugar and hazel­nut meal in a medium bowl and mix to com­bine. Set aside.

To make the cof­fee glaze, place the cof­fee, wa­ter and sugar in a small saucepan over high heat. Bring to the boil and cook for 3–4 min­utes or un­til re­duced slightly and syrupy. Set aside.

Roll out the dough on a lightly floured sur­face to a 45cm x 30cm rec­tan­gle. Spread with the but­ter mix­ture. Start­ing from one long side, fold the dough in half to sand­wich the fill­ing. Trim the edges. Cut the dough into 14 x 3cm-wide strips. Tie each strip into a knot and tuck the edges un­der. Place on 2 large bak­ing trays lined with non-stick bak­ing pa­per. Cover with plas­tic wrap and set aside in a warm place for 30 min­utes or un­til al­most risen. Pre­heat oven to 180°C (350°F).

Brush the knots with egg and bake for 15 min­utes or un­til golden brown. Brush with the cof­fee glaze to serve. MAKES 14.

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