coffee glazed hazelnut knots

  • 100g unsalted butter, chopped and softened
  • 1 cup (175g) dark brown sugar
  • ½ cup (50g) hazelnut meal (ground hazelnuts)
  • plain (all-purpose) flour, for dusting
  • 1 egg, lightly beaten

basic sticky bun dough

  • 1 cup (250ml) milk
  • 50g unsalted butter, chopped
  • 3½ cups (525g) plain (all-purpose) flour, plus extra for dusting
  • ½ cup (110g) caster (superfine) sugar
  • 1 egg

coffee glaze

  • ¼ cup (60ml) strong espresso coffee
  • ¼ cup (60ml) water
  • ½ cup (110g) caster (superfine) sugar
  1. To make the basic sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
  2. Place the flour, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
  3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
  4. While the dough is proving, place the butter, sugar and hazelnut meal in a medium bowl and mix to combine. Set aside.
  5. To make the coffee glaze, place the coffee, water and sugar in a small saucepan over high heat. Bring to the boil and cook for 3–4 minutes or until reduced slightly and syrupy. Set aside.
  6. Roll out the dough on a lightly floured surface to a 45cm x 30cm rectangle. Spread with the butter mixture. Starting from one long side, fold the dough in half to sandwich the filling. Trim the edges. Cut the dough into 14 x 3cm-wide strips. Tie each strip into a knot and tuck the edges under. Place on 2 large baking trays lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until almost risen. Preheat oven to 180°C (350°F).
  7. Brush the knots with egg and bake for 15 minutes or until golden brown. Brush with the coffee glaze to serve. Makes 14

Photography: Chris Court

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