Anzac Sticky Buns

Anzac-Inspired Sticky Buns: A Golden Syrup Delight

Forget your standard sticky buns; we’re giving this classic treat a distinctly Australian makeover. Imagine the comforting flavours of Anzac biscuits – the toasty oats, the sweet coconut, the rich golden syrup – all baked into a soft, yielding bun. Drizzled with a luscious golden syrup glaze and finished with a sprinkle of toasted oats and shredded coconut, these Anzac biscuit sticky buns are poised to become your new go-to for morning tea, afternoon indulgence, or any time you crave a taste of home.

This recipe takes the beloved Anzac biscuit profile and transforms it into a delightful, shareable bake. It’s a fantastic way to honour tradition while introducing a new favourite to your baking repertoire.

Ingredients You’ll Need

For the Dough:
* 1 x 7g sachet dried yeast
* 2/3 cup (160ml) lukewarm milk
* 3 cups (450g) plain flour
* 1/4 cup (55g) caster sugar
* 2 eggs, lightly beaten
* 125g unsalted butter, melted
* 1/4 cup (20g) rolled oats
* 1/4 cup (20g) shredded coconut

For the Golden Syrup Glaze:
* 1/2 cup (175g) golden syrup
* 1/3 cup (75g) firmly packed brown sugar
* 100g unsalted butter, chopped

For the Spiced Butter Filling:
* 100g unsalted butter, softened
* 1/3 cup (75g) firmly packed brown sugar
* 1/4 teaspoon ground cinnamon

For the Topping:
* 1/4 cup (20g) shredded coconut
* 2 tablespoons rolled oats

Let’s Get Baking: Step-by-Step

Activate the Yeast: In a small bowl, combine the dried yeast with the lukewarm milk. Give it a gentle mix and set aside in a warm spot for about 5 minutes. You’re looking for a nice frothy layer to appear on the surface, which tells you the yeast is alive and ready to work its magic.
Prepare the Dough: Into the bowl of your electric mixer, fitted with a dough hook, add the plain flour, caster sugar, lightly beaten eggs, melted butter, and the activated yeast mixture. Beat on a medium speed for 5 to 8 minutes. You’ll know it’s ready when the dough starts to pull away cleanly from the sides of the bowl, forming a smooth ball.
Transfer the dough to a lightly greased bowl, cover it with a damp tea towel, and place it in a warm location for approximately 1 hour, or until it has impressively doubled in size.
Craft the Golden Syrup Glaze: While the dough is proving, it’s time to make the glorious glaze. In a medium saucepan, combine the golden syrup, brown sugar, and chopped butter. Heat gently over low heat, stirring constantly, until the butter has melted and the sugar has dissolved completely.
Once combined, increase the heat to medium and bring the mixture to a gentle simmer. Let it bubble away for 3 to 4 minutes, stirring occasionally, until it has thickened slightly.
Now, carefully pour two-thirds of this luscious glaze into a greased 20cm x 30cm slice pan. This will form the sticky base for your buns. Set the remaining glaze aside – it’s for drizzling later!
Whip up the Spiced Butter: In a separate bowl, mix together the softened butter, firmly packed brown sugar, and ground cinnamon. Beat until the mixture is well combined and has a light, spreadable texture. This is your flavour-packed filling.
Assemble the Rolls: Lightly flour a clean surface or lay out two sheets of baking paper. Roll out your risen dough into a large rectangle, approximately 60cm long and 25cm wide.
Evenly spread the spiced butter mixture all over the dough, making sure to leave a small 1cm border along all edges. Next, generously sprinkle the rolled oats and shredded coconut over the spiced butter.
Roll and Slice: Starting from one of the long sides, tightly roll up the dough to enclose the filling. Once rolled, brush the exposed edge with a little water to help seal the roll securely. Trim off the uneven ends for neatness, then slice the roll into 12 equal pieces.
Carefully place these cut pieces, cut-side up, into the prepared slice pan, spacing them evenly. Cover the pan once more with a damp tea towel and leave them in a warm place for another hour to rise again until they’ve doubled in size.
Bake to Golden Perfection: Preheat your oven to 200°C (180°C fan-forced). Place the slice pan on a baking tray (to catch any potential drips) and bake for 20 minutes.
After 20 minutes, reduce the oven temperature to 180°C (160°C fan-forced) and continue baking for a further 20 minutes, or until the buns are a beautiful golden brown. If you notice them browning too quickly, you can loosely cover them with a piece of foil.
Once baked, allow the buns to stand in the pan for 2 to 3 minutes. Then, carefully invert the entire pan onto a wire rack to release the sticky buns and let them cool slightly.
Toast the Topping: While the buns are in their final baking stage, prepare the crunchy topping. Line a medium baking tray with baking paper. Spread the remaining shredded coconut and rolled oats evenly over the paper.
Bake in the oven for about 5 minutes, or until they are golden and fragrant. Keep a close eye on them as they can toast quickly. Remove from the oven and let them cool completely.
Serve and Enjoy: Once the sticky buns have cooled slightly, drizzle the reserved golden syrup glaze generously over the top. Finally, scatter the toasted coconut and oat topping over the glaze. Serve warm for the ultimate gooey, flavourful experience.

Troubleshooting Your Glaze

If your reserved golden syrup glaze has become a bit too thick after standing, don’t fret! Simply stir in a small amount of boiling water, a teaspoon at a time, until it reaches your desired drizzling consistency.

Storing Your Anzac Sticky Buns

These Anzac-inspired sticky buns are at their absolute best when enjoyed fresh on the day they’re made. However, if you find yourself with leftovers, they can be stored in an airtight container at room temperature for up to two days. For an extra treat, gently warm them in a preheated oven before serving. For longer storage, these delicious buns can be individually wrapped and frozen for up to one month.