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1
To make the dough, dissolve the yeast and 1 tablespoon of the sugar in 1/2 cup lukewarm water.
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2
Set aside for about 5 minutes until foamy.
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3
Meanwhile, warm the milk in a saucepan.
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4
Add the butter, remaining sugar, and salt, and stir until dissolved.
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5
Remove from the heat.
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6
Sift 3 cups of flour into a large bowl.
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7
Add the yeast, warm milk mixture, and the egg, and stir to make a dough.
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8
Knead for 10 minutes on a lightly floured board, incorporating more dough as necessary, until the dough is soft, silky, and pliable.
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9
Form into a ball.
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10
Place in a buttered bowl and turn to coat the dough all over.
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11
Cover with plastic wrap and leave to rise until twice its original size.
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12
This will take about 2 hours.
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13
At this point, the dough can be left overnight in the fridge, ready to use the next morning.
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14
When well risen, punch down the dough, then leave to rest for 10 minutes.
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15
Meanwhile, butter a baking sheet.
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16
Prepare filling by mixing the sugar, cinnamon, and nuts in a small bowl.
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17
Roll out the dough into a rectangle measuring about 12 x 9 inches.
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18
Brush with the melted butter.
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19
Sprinkle the filling mixture over the dough, pressing it in slightly.
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20
Roll up the dough like a jelly roll, starting at one long side.
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21
Using a sharp knife, cut the roll across into 12 equal slices.
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22
Arrange the rolls, cut-side up, on the prepared baking sheet.
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23
Allow to rise, covered, for at least 40 minutes until doubled in size.
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24
Preheat the oven to 400 degrees F. Bake for 15-20 minutes, or until well risen and golden.
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25
While the buns are in the oven, prepare the glaze (and get the coffee started).
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26
Sift the confectioners' sugar into a bowl.
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27
Whisk in the melted butter and enough milk to make a thick but pourable mixture.
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28
When the buns are ready, remove from the oven.
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29
Pour the glaze over them and leave to set for a few minutes before devouring.
