Have a go at baking this soft, sweet, sticky pastry paired with any mouth-watering berry you like.
You will need an 8 to 10 cup capacity Gugelhopf tin – even a plain ring tin will do.
Makes 1 large bun
500g plain flour
5 teaspoons dried yeast
1 tablespoon sugar
1 teaspoon salt
Grated rind 1 lemon, optional
60g butter, melted
¾ cup warm milk
2 eggs, lightly beaten
1 cup berries, fresh or frozen (blueberries, mulberries, blackberries etc), approximately
For the toffee
200g brown sugar
1 tablespoon golden syrup
Mix the flour, yeast, salt, sugar and lemon rind in a bowl. Make a well in the centre and pour in the butter, milk and eggs. Mix well with a metal spoon until well combined. You can mix with a dough hook in an electric mixer if preferred. Cover with a tea towel and leave in a warm place to rise until doubled (about 1 hour).
Grease the tin well.
Place the toffee ingredients in a small saucepan and heat over low heat until melted, stirring.
Turn dough out onto a lightly floured surface and knead until smooth (about 2 minutes). Break off walnut sized balls (about 80g each) and roll into balls. Press out flat and place a berry or two or more in the middle. Dampen one edge, then seal the package, bringing dry edge to wet edge to ensure a good seal.
Roll quickly in the toffee mixture and drop into the tin. On the base, place them so that they are almost touching, then layer the buns progressively up in the tin. Pour any leftover toffee mixture over the top. Cover with a tea towel and allow to rise almost to top of tin (about 1cm from top actually). Keep an eye on it so that it doesn’t stick to the tea towel.
Meanwhile heat oven to 200°C. When dough is ready, bake for 10 minutes, then reduce heat to 160°C and bake for 25 minutes more. Leave to stand in tin for 5 minutes, then turn out onto a large plate (carefully).