For the dough:
1/2 cup water
1 and a 1/2 teaspoons of yeast
2 tablespoons sugar
2 tablespoons unsalted butter (melted, cooled)
1 and a 1/2 cups of plain flour, plus extra for rolling
For the filling:
1/2 cup chopped walnuts
1/2 cup brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1. Place all the ingredients meant for the dough into the mixing bowl with the dough hook attachment and mix until you get a smooth dough which is about 5 to 10 minutes of mixing. (Make sure to add the salt at the opposite side of the yeast and also make sure the melted butter is completely cool. This is to ensure the yeast is not killed by the salt or heat.)
2. Place the dough in a greased bowl and let it rise for an hour.
3. In a small bowl, combine the walnuts, brown sugar and salt. (Do not skip the salt as the buns will taste bland without it.) Add some of the walnut mixture to the bottom of an 8 inch cake pan and spread 2 tablespoons worth of thin butter slices over the walnut filling in the pan.
4. Roll out the dough to form a rectangle and spread the remaining 4 tablespoons of butter over the dough evenly and sprinkle the rest of the walnut mixture over the dough. Roll the dough up into a tight log, and slice into 4 to 6 equal pieces. Place the buns into the pan together and it doesn’t matter if they touch each other. Allow to rise for 30 minutes.
5. Preheat the oven to 180 degrees celsius and bake for 20 minutes.
6. Let the buns cool in the pan for a few minutes before turning the pan upside down and serve immediately.
What’s on my mind…
This recipe was first found from a website called dessertfortwo.com but I adapted it to use a cake pan instead of muffin pan and with walnuts because it was easier to get in Singapore. Of course, you may substitute any nuts of your liking for this recipe. I love to serve this hot because the sugar would be scorching and the smell of caramelised sugar is just to die for.