ANY BERRY MONKEY BUN

This recipe has undergone several renditions to reach this final version, which is now cemented as a true family favourite, and deemed to be one of our best recipes ever.

This bun is wonderful served warm, fresh from the oven, but as it cools the toffee becomes crisp, which adds another level of deliciousness. It is guaranteed to be a showstopper any time you prepare it.

You will need an 8–10 cup capacity Gugelhopf tin — even a large plain ring tin will do. I have also used a 23cm round cake tin and this was also very successful.

Makes 1 large bun

         1 cup fresh or frozen berries (such as blueberries mulberries, blackberries)

         FOR THE BUN

         500g plain flour

         5 teaspoons instant dried yeast

         1 tablespoon sugar

         1 teaspoon salt

         finely grated rind of 1 lemon (optional)

         60g butter, melted

         ¾ cup warm milk

         2 eggs, lightly beaten

         FOR THE TOFFEE

         250g butter

         200g brown sugar

         1 tablespoon golden syrup

Mix the flour, yeast, sugar, salt 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. Cover with a tea towel and leave in a warm place to rise until doubled, about 1 hour.

Grease an 8–10 cup Gugelhopf tin well.

When dough is risen place the toffee ingredients in a small saucepan over low heat and cook, stirring, until melted and well combined.

Turn the dough out onto a lightly floured surface and knead until smooth, about 2 minutes. Break off walnut-sized pieces of dough (about 80g each) and roll into balls. Press out flat into discs and place a berry or two or more in the middle. Dampen along half one edge, then seal the package, bringing dry edge to wet edge to ensure a good seal. Reform into ball shapes.

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 to within almost 1cm of the top of tin. Keep an eye on the bun so that it doesn’t stick to the tea towel.

Meanwhile, preheat the oven to 200°C.

Bake for 10 minutes, then reduce heat to 160°C and bake for 25 minutes more. Leave to stand in the tin for 5 minutes, then carefully turn out onto a very large plate.