• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 310g high protein flour
  • 40g wholemeal flour
  • 3g cocoa powder
  • 50g castor sugar
  • A pinch of salt
  • 9g instant dried yeast
  • 1/4 tsp bread improver
  • 40g butter
  • 60g sultanas
  • 25g toasted walnuts, coarsely chopped
  • 150-180ml lukewarm fresh milk
  • 1 tsp instant coffee
  • 1 small egg
  • For sprinkling over the buns
  • Some instant oats

Instructions

  1. Lightly grease cookie trays and set aside.
  2. Sift high protein flour and wholemeal flour into a mixing bowl, then return the husks from the sieve into the bowl.
  3. Fix a dough hook onto the cake mixer. Stir in salt, sugar, cocoa powder, bread improver and yeast. Beat at low speed for 1-2 minutes.
  4. Mix instant coffee with warm milk. Pour coffee milk mixture into the flour mixture. Use a spatula to mix well. Add the egg. Turn on the mixer for 1-2 minutes. Add butter, sultanas and walnuts and beat at medium speed for 7-8 minutes until elastic.
  5. Roll dough into a log. Cut into 70g portions. Shape each portion into a round roll. Brush lightly with water and sprinkle some instant oats over it. Place each ball of dough on the prepared trays and cover with a clean tea-towel. Allow it to rise until double in size.
  6. Bake in preheated oven at 190°C for 15 minutes.

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