This recipe is created for Tefal by our dear brand ambassador Hoda Kobeissi.
These buns are best eaten the same day (preferably warm). If you have left overs, place them in an airtight container and heat back up for a few minutes under the grill or zap for 20 seconds in the microwave before you indulge.
1. Pre-heat oven to 170C. Prepare medium Ingenio frypan by placing ½ cup of the brown sugar on the base in an even layer.
2. In a large mixing bowl add all the ingredients for the dough (don’t add mix-ins at this stage). Mix to combine with your hands. Once well combined, you will have a wet dough, don’t be alarmed, this is what you want.
3. Flour a clean surface and turn dough out onto surface. Knead dough for approx. 10 minutes or until you reach a smooth and elastic texture. Add your mix-ins at this point and knead further for a few minutes.
4. Divide dough into approximately 12 pieces. Roll into a ball shape by tucking the sides into the bottom. Arrange over the sugar, cover and let rest for 10-15 minutes. (note: this is not a yeast-based dough, so does not have to sit for an hour to prove).
5. Meanwhile, make the paste for the crosses by mixing the flour and water together. You want a fairly thick mixture for this. Place in a piping bag and pipe crosses on top of the buns.
6. Bake in the oven for approximately 20 minutes or until buns start to become golden. Using the removable handle, remove from oven and brush glaze (mixture of boiling water and golden syrup) all over buns. Return to oven and bake for a further 10-20 minutes or until all golden brown on top (don’t forget to remove the handle).
Note: If you want to reduce sugar content, you don’t need to add the extra sugar on the base of the pan (this just gives it extra caramel flavor) It is ok if the dough remains a little wet, it will come together the more you knead it and activate the glutens in the flour. However, you can add a little more flour to the board to make kneading process easier.