Your family will love getting their fingers sticky with this tray of spicy buns.
500g plain flour, plus extra for dusting
1 tsp salt
50g caster sugar
1 x 7g sachet fast-action yeast
150g unsalted butter, softened, plus extra for greasing
240ml milk, plus 2 tbsp for the icing
100g light brown sugar
1 tsp cinnamon
75g pecan nuts or walnuts, chopped
150g icing sugar
1) Put the flour, salt, caster sugar and yeast into a bowl. Melt 50g of the butter in a small saucepan, then add the 240ml milk. When the milk is warm, remove from the heat and beat in the eggs using a fork. Mix the wet ingredients into the dry ones until you have a rough, sticky dough. Cover the bowl with clingfilm and set it aside for 10 minutes.
2) Dust your work surface with a little flour, then scrape the dough out of the bowl. Dust the top of the dough with a little flour, then knead it into a smooth, springy ball – about 3 minutes. Transfer to a lightly oiled bowl, cover loosely with clingfilm, and leave in a warm place until doubled in size – about 1 hour.
3) Turn out the dough onto a lightly floured surface and stretch it out into a 40 x 30cm rectangle. Sprinkle the brown sugar evenly over the dough, dot over the remaining butter, then sprinkle on the cinnamon, sultanas and nuts. Starting from one of the 2 longer sides, roll up the dough around the filling into a tube shape.
4) Using a sharp knife, trim up the ends of the tube (discard these off-cuts), then cut it into 12 equal pieces. Grease the inside of a large roasting pan (around 36 x 24cm) with butter, then add the buns, cut-side up. Make sure they’re evenly spaced with a little room between them, as they'll expand into one another. Rub a little vegetable oil over a sheet of clingfilm, cover the tray, and leave the dough to prove for 30 minutes, until the buns have grown into one another. Preheat the oven to 180C/gas 4.
5) Transfer the tray to the preheated oven and bake for 20 minutes, until risen and golden. Cool in the pan for 10 minutes, then turn out onto a rack. Mix the icing sugar and the remaining 2 tbsp milk to make a runny icing, then drizzle it over the buns while they’re still warm. Serve the buns on a board for people to serve themselves.