Butter Scotch Ginger Buns

Ingredients

Yeast mixture 

 1tea spn sugar

 125ml milk warm milk
 2tbl spn  dried yeast

Dissolve the sugar in the milk,sprinkle over the dried yeast and leave in a warm place for 10min.

For the dough

200g flour
1/2 tea spn salt
25g butter
1 large egg,lightly beaten

  

In a bowl add flour,salt,butter and egg and mix well.Then add yeast mixture together until you get a smooth dough. Knead for 10min until the dough feels smooth and elastic.Then cover it with a damp cloth.Leave to until the dough has double in size.

For topping

50g butter
100g sugar

1tbl spn golden syrup

50g crystalized ginger finely chopped

Put butter,sugar and golden syrup into a pan and heat until the butter has melted and the sugar dissolved.Remove from the heat and stir in the ginger.

Now take a square cake tin and pour in half of the ginger mixture ,spreading it evenly. Turn the dough on to floured surface knead for a minute then roll out to a rectangle shape and spread with the remaining ginger mixture.

Roll up from one of the long sides,like a swiss roll,and cut in to 9 rolls.Place the rolls in the tin on top of the ginger mixture.Cover with a damp cloth and leave to rise in a warm place until the mixture has doubled in size.

Finely preheat the oven to ,400 F [200C].Bake it for 30min.

Allow it to cool in the tin for 10 min. Then turn upside down on to a wire rack.