Name: Anzac biscuit sticky buns
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 x 7g sachet dried yeast; 2/3 cup (160ml) lukewarm milk; 3 cups (450g) plain flour; 1/4 cup (55g) caster sugar; 2 eggs, lightly beaten; 125g unsalted butter, melted; 1/4 cup (20g) rolled oats; 1/4 cup (20g) shredded coconut; GOLDEN SYRUP GLAZE; 1/2 cup (175g) golden syrup; 1/3 cup (75g) firmly packed brown sugar; 100g unsalted butter, chopped; SPICED BUTTER; 100g unsalted butter, softened; 1/3 cup (75g) firmly packed brown sugar; 1/4 teaspoon ground cinnamon; TOPPING; 1/4 cup (20g) shredded coconut; 2 tablespoons rolled oats

Sticky buns get a new twist with this Anzac biscuit-inspired recipe! Drizzled with a gorgeous golden syrup glaze and sprinkled with toasted oats and shredded coconut, these buns are the perfect treat for a morning or afternoon tea.

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Ingredients

1 x 7g sachet dried yeast

2/3 cup (160ml) lukewarm milk

3 cups (450g) plain flour

1/4 cup (55g) caster sugar

2 eggs, lightly beaten

125g unsalted butter, melted

1/4 cup (20g) rolled oats

1/4 cup (20g) shredded coconut

GOLDEN SYRUP GLAZE

1/2 cup (175g) golden syrup

1/3 cup (75g) firmly packed brown sugar

100g unsalted butter, chopped

SPICED BUTTER

100g unsalted butter, softened

1/3 cup (75g) firmly packed brown sugar

1/4 teaspoon ground cinnamon

TOPPING

1/4 cup (20g) shredded coconut

2 tablespoons rolled oats

Method

Place the yeast and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Place the flour, caster sugar, egg, butter and the yeast mixture in the bowl of an electric mixer with a dough hook attached and beat on medium speed for 5–8 minutes or until the dough comes away from the sides of the bowl. Place in a greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.

GOLDEN SYRUP GLAZE Meanwhile, place the golden syrup, brown sugar and butter in a medium saucepan over low heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Increase heat to medium, bring to a simmer and cook for 3–4 minutes or slightly thickened. Pour two-thirds of the glaze into a greased 20cm x 30cm slice pan. Reserve remaining glaze for serving.

SPICED BUTTER Place the butter, brown sugar and cinnamon in a bowl and mix until combined and light in texture.

Roll the dough out between two sheets of baking paper to make a 60cm x 25cm rectangle. Spread with the Spiced Butter, leaving a 1cm border, and sprinkle with oats and coconut.

With a long side facing you, roll tightly to enclose the filling, brushing the edge with water to seal. Trim the ends and cut into 12 even pieces. Place the pieces, cut-side up, evenly in the pan. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.

Preheat oven to 200°C (180°C fan-forced). Place the slice pan on a baking tray and bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced) and bake for a further 20 minutes, or until buns are golden brown (cover loosely with foil if over-browning). Allow to stand for 2–3 minutes before carefully inverting sticky buns onto a wire rack to cool.

TOPPING Meanwhile, as the sticky buns are baking, place the shredded coconut and oats on a medium baking tray lined with baking paper. Bake for 5 minutes or until golden and toasted. Set aside to cool.

Serve sticky buns drizzled with reserved Golden Syrup Glaze and sprinkle with toasted coconut and oat Topping.

Melissa Walsh