Katie's Baklava Buns

These Baklava Buns are a family favourite and perfect for a Sunday morning treat. The almonds add something a little bit unique to the traditional Baklava and also help reduce the sugar content. Ingredients:

• 350g Strong bread flour, plus extra for dusting
• 7g Sachet of fast- action dried yeast
• A good pinch of fine sea salt
• 150g Greek yogurt
• 125ml Lukewarm water
• 2-3 tbsp Olive oil
• 200g Unsalted butter, softened
• 1 Heaped tsp of ground cinnamon
• 60g Demerara sugar
• 200g Chopped almond
• A scattering of Sultanas

Method:

1. To make the buns, mix the flour, yeast and salt together in a large mixing bowl, then add the yogurt, lukewarm water and olive oil and mix into a dough. It should feel supple and soft, if it feels sticky add a little bit more flour, or if it feels too dry add a little extra olive oil.
2. Shape the dough into a ball, place it in a bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1 1/2 hours.
3. Preheat the oven to 200 degrees Celsius (180 fan), gas mark 6. Line 2 baking sheets with baking paper.
4. Mix the butter with cinnamon and set aside.
5. Dust a clean work surface with a little flour, then roll out the dough to a rectangular shape about 25 x 50cm. Spread the butter mixture across the surface of the dough, leaving a 2.5cm border. Scatter the sugar evenly across the buttered surface, followed by the almonds and sultanas.
6. Turn over the long edge of the dough closest to you and start to roll it up away from you as tightly as possible. Press the end to make the dough stick. Using a very sharp knife, trim the ends, then carefully slice the dough into 12 equal rounds. Place 6 slices on each prepared baking sheet, ensuring they are spaced well apart. Bake for 18-20 minutes or until golden brown.
7. Drizzle each bun with honey as desired and serve warm.
8. Enjoy!

Be sure to send us or tag us in any pictures if you make them!