Easter Cinnamon Pull-Apart Buns. The family will love these sticky and sweet cinnamon buns this Easter! Drizzle with chocolate and sprinkle with candied walnuts for a festive touch.
½ cup caster sugar
1 cup walnuts
7g dry yeast
¼ cup caster sugar
¼ cup warm water
3 cups plain flour
60g unsalted butter, melted, plus extra for brushing
⅓ cup milk, warmed
2 eggs, lightly beaten
1 tsp vanilla extract
¾ cup white sugar
1 tbsp ground cinnamon
300g white chocolate, chopped
1 tbsp vegetable oil
Preheat oven to 180°C. For candied walnuts, combine caster sugar and ¼ cup cold water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high. Bring to the boil and cook for 5-7 minutes. Remove from heat and add walnuts. Stir to coat.
Spread nut mixture over a lightly greased baking tray lined with nonstick baking paper; cool completely. Break walnuts into pieces and set aside.
For buns, place yeast, 1 tablespoon caster sugar, and warm water in a bowl and let stand for 5 minutes, or until foamy. Place flour and remaining caster sugar in the bowl of an electric mixer fitted with a dough hook and mix until combined. Add yeast mixture, butter, and warm milk; mix to combine. Add eggs and vanilla, and beat for 2 minutes.
Place dough in a lightly greased bowl, cover with plastic wrap, and set aside in a warm place for 1 hour, or until dough doubles in size. On a lightly floured surface, knead dough for 2 minutes. Cover with a tea towel and let rest for 5 minutes. Roll out dough to 30cm x 50cm. Brush with butter and sprinkle with white sugar and cinnamon. Roll up dough from the long edge, then cut into rounds. Arrange rounds, slightly overlapping, into a wreath shape on a baking tray lined with baking paper. Cover with a tea towel and set aside in a warm place for 30-45 minutes.
Bake for 20-30 minutes. Place chocolate and vegetable oil in a bowl over a saucepan of simmering water, stirring until chocolate melts. Drizzle chocolate over pull-apart buns and top with candied walnuts to serve.