Walnut coffee sticky buns
Source of Recipe
australian women's weekly
List of Ingredients
2 tablespoons dry instant coffee
2 tablespoons boiling water
1 1/3 cups (330ml) milk
3 cups (450g) self-raising flour
1 tablespoon brown sugar
60g butter, chopped
50g butter, extra, melted
¾ cup (165g) firmly packed brown sugar, extra
1 cup (100g) walnuts, toasted, chopped coarsely
WALNUT CARAMEL
80g butter
¾ cup (165g) firmly packed brown sugar
1 tablespoon water
1 cup (100g) walnuts, toasted, chopped coarsely
Recipe
Preheat the oven to moderately hot (220°C/200°C fan-forced). Lightly grease a 20cm x 30cm lamington pan.
WALNUT CARAMEL: Combine the butter, sugar and the water in a small saucepan, stir until sugar dissolves. Stir in the walnuts. Pour the Walnut Caramel into the prepared pan.
Dissolve the coffee in the boiling water in a medium jug. Add milk, stir to combine.
Place the flour and sugar in a medium bowl; rub in the butter. Make a well in the centre of the flour mixture; add most of the milk mixture. Using a butter knife, stir to a soft, sticky dough. Add remaining milk only if mixture is too dry.
Turn dough onto lightly floured surface; knead lightly until smooth.
Roll out dough to form a 25cm x 50cm rectangle. Brush dough with extra butter, sprinkle with extra sugar and walnuts. Roll up the dough tightly from the long side, then cut into 24 rounds. Place rounds tightly in the pan over the Walnut Caramel.
Bake in a moderately hot oven for about 20 minutes or until browned. Stand for 5 minutes before turning onto a wire rack to cool.
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