Ingredients

Method

For the candied hazelnuts:
• 200 g hazelnuts
• 250 g sugar
• ½ cup water
• red food colouring, to taste
For the dough:
• 1 cup milk
• 50 g butter, chopped
• 525 g flour
• 110 g caster sugar
• 1 free-range egg
• 2¼ t dried yeast
For the topping:
• 125 g sugar
• ½ cup water
• 1 t ground allspice
For the icing, whisk:
• 1 T lemon juice
• 125 g icing sugar

Method

Ingredients

1. To make the candied hazelnuts, place all the ingredients in a large pan over a medium heat. Stir until the sugar has dissolved. Bring to a boil and boil steadily for 10 minutes, then remove from the heat and stir with a fork until the sugar crystallises. Pour the mixture onto a greased baking tray and bake at 150°C for 1 hour, tossing every 10 minutes. Allow to cool.

2. To make the dough, place the milk and butter in a saucepan over a low heat until the butter has melted and the milk is lukewarm.

3. Place the remaining ingredients in a mixer, add the milk and mix at a low speed using the dough hook attachment until the dough comes together. Knead at a medium speed until smooth.

4. Place the dough in an oiled bowl and allow to rise for 1 hour, or until doubled in size.

5. Once doubled, knock down the dough and roll out into a 10 x 20 cm rectangle. Cut into 5 cm-wide strips and roll up into a large Chelsea-bun shape, joining the strips at the short ends as you go. Stud with the candied hazelnuts and allow to rise again for an hour.

6. To make the topping, bring the sugar and water to a boil until the sugar has melted, add the allspice and brush over the bun. Bake at 180°C for 35 minutes, or until golden brown.

7. Serve the bun topped with the icing.

Cook's note: If you’re not up for making the candied nuts, use Woolworths’ honey-glazed cashews, or any other caramelised nuts. And any leftover bun makes a great bread-and-butter pudding.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker