Ingredients
The following ingredients have 12 Servings
- 4 cups (600g) bread flour
- 1/3 cup raw caster sugar
- 1 tsp salt
- 2 1/2 tsp (10g) instant yeast
- 1 1/4 cups milk, warm or at room temperature
- 2 tbsp golden syrup
- 100g unsalted butter, softened
- 2 eggs, lightly beaten
- 2 tbsp custard powder
- 1/4 cup (60ml) golden syrup, plus extra to drizzle
- 300ml thickened cream
- 1 egg, lightly beaten
Instruction
- Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook.
- In a clean bowl, stir syrup into milk. Add to flour along with butter and beaten eggs. Beat at a low speed beat until mixture comes together, then increase speed and beat for 5-6 minutes until dough is smooth and elastic. Alternatively, mix wet ingredients into dry ingredients with a wooden spoon until you have a sticky mixture, then turn out onto a floured surface and knead by hand for 10 minutes until dough is smooth and elastic.
- Transfer to an oiled bowl, cover with plastic wrap and a tea towel and place in a warm place for 1 hour until dough has more than doubled in size. At this stage you can refrigerate the dough until you are ready to use it.
- For the custard, place custard powder and syrup in a saucepan. Blend with enough milk to make a paste. Stir in remaining milk. Slowly bring to the boil over a medium heat, stirring continuously. Reduce heat to simmer for 2 minutes. Cool.
- Preheat oven to 180C. Line a large flat baking tray with baking paper. Turn dough onto a floured surface and knead lightly. Divide into 12 equal portions (each will weight approximately 110g). Form each portion into a smooth even ball. Place on prepared tray so that the balls are evenly spaced. Cover with a tea towel and leave in a warm place to rise for 30 minutes.
- Use a small spoon or ice-cream scoop to press an indentation into the top of each bun. Scoop a dollop of custard into the indentation. Brush the dough with beaten egg. Bake for 20 minutes until golden.
- Serve drizzled with extra golden syrup.
