Butterscotch Choux Buns

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the water, butter, and castor sugar. Place over medium heat and stir until the sugar has dissolved.

   Tip: Use a medium saucepan to avoid hotspots.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Don't let the mixture boil vigorously.

4. 4

   Remove the saucepan from the heat and stir in the golden syrup and dark brown sugar until dissolved.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Beat the mixture with an electric mixer until it has thickened and turned a light golden color.

   Tip: This should take about 5 minutes.

6. 6

   Sift the flour into a separate bowl and add the baking powder, salt, and cinnamon. Whisk until well combined.

   Tip: Make sure to sift the flour to avoid lumps.

7. 7

   Add the dry ingredients to the mixer and beat until the dough comes together in a ball.

   Tip: Be careful not to overmix.

8. 8

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Let the dough rest to allow the flour to hydrate.

9. 9

   On a lightly floured surface, roll out the dough to a thickness of about 1cm (0.4in).

   Tip: Use a ruler to ensure even thickness.

10. 10

    Use a cookie cutter or the rim of a glass to cut out circles of dough.

    Tip: Don't twist the cutter to avoid creating a seam.

11. 11

    Place the dough balls onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

    Tip: Check the buns after 10 minutes and rotate the baking sheet for even cooking.

12. 12

    Allow the buns to cool on a wire rack for 5 minutes before filling and serving.

    Tip: Use a wire rack to keep the buns dry and prevent them from becoming soggy.

13. 13

    To assemble, split the cooled buns in half horizontally using a serrated knife.

    Tip: Use a serrated knife to avoid crushing the buns.

14. 14

    Spoon the butterscotch center into the bottom half of each bun.

    Tip: Use a piping bag or a spoon to fill the buns.

15. 15

    Top with the top half of the bun and serve immediately.

    Tip: Serve the buns warm, dust with powdered sugar if desired.