Sticky Almond Buns

Instructions for the buns

• Combine 80ml milk and yeast in a small bowl and set aside for 10 minutes.
• Fit a stand mixer with a dough hook, then place flours, salt and sugar in your bowl. 
• Start mixing on a low speed, then slowly add egg mixture, vanilla, extra soy milk and oil.
• Increase to a medium speed and continue mixing until dough comes together.
• Add butter and mix until a smooth ball forms.
• Transfer to a well oiled bowl, cover with a tea towel and place in a warm place to prove for 30 minutes. 
• Once proved, divide into 10 equal portions and place in 9cm cake rings. Cake rings should be on a baking tray lined with baking paper.
• Cover and leave to prove again for 20 minutes. 
• Preheat oven to approximately 190 degrees Celsius.

Instructions for the topping

• Place all ingredients into a saucepan over a high heat and cook until mixture thickens and bubbles.
• Pour mixture onto a piece of baking paper and leave to cool completely.
• Cut into 9cm rings (they may be stick, so if you need to just break into pieces and form a circle as you go) and gently place on top of each portion of dough, pushing down lightly.
• Place in the oven and bake for approximately 20 minutes, or until brown on the top but just cooked inside. 
• Using a sharp knife, carefully release the buns from the cake rings. Serve warm or at room temperature.