makes 16 small buns
Ingredients
1 kg ready made bread dough - buy from your local bakery
250 ml brown sugar
125ml butter
5 ml fine cinnamon
250 ml chopped Safari pecan nuts
1 cup Safari Sultanas
1 egg
Method
Place sugar and butter in a small saucepan and melt together. When melted, add the sultanas and nuts as well as the cinnamon.
Preheat oven to 180 C.Divide the dough into 16 balls/buns. Spray a oven proof dish ( rectangular Pyrex) with Spray n Cook and pour the butter and sugar mixture into the bottom of the dish. Place the 16 buns on top of the sauce, leaving gaps in between for the dough to rise. Preheat oven to 180 C. Allow to rise for about ½ hour and then bake in a moderate oven for 30-40 minutes.
Drizzle with lemon glaze
Ingredients
- 1¾ cups of confectioners sugar
- ¼ cup of lemon juice
- the zest of one lemon (or more!)
- 1 tsp of salted butter
Instructions
- In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
- Now, again, I use salted butter. If you want to add another layer of taste, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my buttercream icing recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.
- Add in the butter then microwave on high for 45 seconds.
- Take out the measuring cup and whisk until smooth, making sure there are no lumps.
- Let it sit for a few minutes then pour it over your creation.
