MACADAMIA MORNING BUNS

These beautiful morning buns are made with a croissant pastry, mixed with creamy macadamia nuts, caramel and honey.

Makes 12

½ quantity Croissant dough

100 g (3½ oz) Crème pâtissière

400 g (14 oz) macadamia praline (make the Praline recipe, using macadamias instead of almonds)

100 g (3½ oz) macadamia nuts, chopped

SOFT BROWN SUGAR CARAMEL

75 g (2½ oz/ ¾ cup) soft brown sugar

50 g (1¾ oz) butter

25 g (1 oz) honey

Generously oil twelve 250 ml (9 fl oz/1 cup) muffin holes.

Put the caramel ingredients in a small saucepan over medium heat. Stir until the sugar has dissolved and the ingredients are combined. Pour about 1 tablespoon of the caramel into the bottom of each muffin hole and allow to cool.

Take the rested croissant dough from the refrigerator and roll it out into a rectangle measuring about 35 x 50 cm (14 x 20 inches), and 2.5 cm (1 inch) thick. This may take quite a lot of energy, as the dough may keep springing back to its original size. If this happens, rest the dough in the refrigerator for about 10 minutes, then resume rolling. This resting process may need to be done a number of times. If the dough is becoming too large to fit in the fridge, simply fold it over and place on a tray before chilling it.

Lay the dough on a lightly floured work surface, with the longer edges running away from you. Spread with the crème pâtissière, leaving a 2 cm (¾ inch) border on the furthest edge. Sprinkle with the praline and chopped macadamias. Roll up, away from you, then cut into 4 cm (1½ inch) pieces and place into the prepared muffin tins.

Cover loosely with a damp tea towel or damp muslin (cheesecloth). Set aside in a warm room (about 26–28°C/ 79–82°F) for 2 hours, or until almost doubled in size. Spray the cloth with water occasionally if it becomes dry.

Preheat the oven to 200°C (400°F).

Reduce the oven temperature to 170°C (325°F) and bake the buns for 15–17 minutes.

While the buns are still warm, brush them with the remaining caramel. Leave to cool slightly in the tins before eating, so they hold their shape.