Swedish Sticky Buns

Ready in 1 hour, plus rising

Makes 40 (see below*)

125g butter

2 cups milk

3 tsp dried instant yeast

¾ cup sugar

6 cups high-grade flour

1 tsp salt

TO FILL

6 Tbsp butter, softened but not melted ½ cup sugar

1 Tbsp cinnamon

Place the butter in a small pot and heat gently until melted. Remove from the heat and add the milk. The mixture should be at blood temperature before you sprinkle the yeast and sugar over. Stir for a minute or two until the yeast is absorbed. Mix the flour and salt together in a large bowl. Add the milk mixture and stir until just combined. Tip the dough on to a lightly floured surface and knead until smooth and silky — about 60-100 kneading strokes. Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size — about 1 hour.

When risen, divide the dough in half and save half* (it can be kept in the fridge for a couple of days or frozen for later use) Roll one half into a large 60 x 30cm rectangle on a lightly floured board. To fill, brush the dough liberally with the 6 Tbsp softened butter. Mix together the sugar and cinnamon and sprinkle over. Roll the dough tightly along the longest edge into a cylinder shape. Cut into slices about 4cm wide for about 20 scrolls. Line the base of a large 28-30cm diameter cake tin with baking paper. Arrange the scrolls in the tin, allowing 1-2cm between each one. Cover with a clean tea towel and leave to rise in a warm place (not hot or the butter will melt) for 20 minutes. While the buns are rising, preheat the oven to 220C. When scrolls have risen, bake them for 12-15 minutes until golden and cooked through. To glaze: heat ¼ cup sugar and 2 Tbsp water in a small pot until the sugar is dissolved. Boil for 5 minutes. Brush the scrolls with hot syrup as they emerge from the oven or dust with icing sugar.