Walnut Buns

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: This bloom step ensures your yeast is alive and will help your buns rise properly.

2. 2

   In a large mixing bowl, whisk together flour, caster sugar, and salt. Create a well in the centre and pour in the yeast mixture along with 30g of softened butter.

   Tip: Using warm (not hot) milk prevents killing the yeast.

3. 3

   Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Add the remaining 30g butter gradually while kneading.

   Tip: The dough should be soft and slightly sticky but hold its shape.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm spot for 1 hour until doubled in size.

   Tip: A warm kitchen corner or switched-off oven works well for rising.

5. 5

   While dough rises, mix chopped walnuts with cinnamon and brown sugar in a small bowl. Set aside.

   Tip: Prepare your filling while waiting to streamline the assembly process.

6. 6

   Punch down the risen dough and roll it out into a 30cm x 25cm rectangle on a floured surface. Spread the walnut-cinnamon mixture evenly over the dough, leaving a small border.

   Tip: Don't press the filling in too hard; it should sit on the surface for even distribution.

7. 7

   Starting from one long edge, tightly roll the dough into a log. Cut into 8 equal pieces and place them cut-side up in a greased baking tin.

   Tip: Use a sharp serrated knife to cut cleanly without squashing the dough.

8. 8

   Cover the buns and let them rise again for 30-40 minutes until puffy and touching each other.

   Tip: The buns should increase in size but not be completely dry on top.

9. 9

   Preheat oven to 190°C. Bake the buns for 20-25 minutes until golden brown on top.

   Tip: Buns are ready when they sound hollow when tapped on the bottom.

10. 10

    While buns cool slightly, whisk together icing sugar, vanilla extract, and water to create a smooth glaze. Drizzle over warm buns before serving.

    Tip: A thin glaze works best and won't overwhelm the walnut flavour inside.