Macadamia Coconut Sticky Buns

For The Dough:

• Stage 1
• 1 cup lukewarm water
• 3 1/2 tsp Red Star Quick Rising Yeast
• 3 Tbsp granulated sugar
• 1/3 cup dry milk powder
• 1 large egg
• 1 1/2 cups all purpose flour
• Stage 2
• 3 Tbsp olive oil
• 1 tsp salt
• 1 cup all purpose flour
• Extra flour for kneading

For The Filling:

• 1/4 cup unsalted butter (melted)
• 3/4 cup light brown sugar
• 2 Tbsp ground cinnamon
• 1/4 cup toasted coconut
• 1 cup macadamia nuts

For The 12 shape Muffin Tin:

• 1 Tbsp brown sugar in each muffin cup
• 1/2 Tbsp butter in each muffin cup

1. In a large bowl, dissolve the yeast in the water. Add the sugar, egg and milk powder and stir to combine.
2. Add the 1 1/2 cups of flour and mix briskly with a wooden spoon until you end up with a smooth batter.
3. Cover the bowl and let rise for 30 minutes.
4. After 30 minutes, add the oil and salt and fold in. Add the next 1 cup of flour and fold through with a wooden spoon until the dough comes together and away from the sides of the bowl.
5. Dump the dough on to a clean work area dusted with some extra flour. The dough will be sticky so use plenty of dusting flour and handle it quickly, kneading it for 3-4 minutes finally finishing with a ball shape.
6. Place the dough into a clean bowl which has been lightly greased with olive oil. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375 degrees F. Prepare your muffin pan with the butter and brown sugar and set aside. In a food processor, break down the macadamia nuts.
8. Once the dough has rested for the second 30 minutes, dump it back out onto a well dusted work surface and punch down.
9. Form it back into a ball and roll it out to a rectangle shape about 14 inches long and 12 inches wide. Make sure to dust the area very well or the dough will be harder to roll up.
10. Using a pastry brush, paint the melted butter all over the rectangle of dough.
11. Spread the brown sugar on top of the butter and then sprinkle with the cinnamon. Add the toasted coconut and macadamia nuts, evenly spreading both over the dough as pictured above.
12. Starting from the top of the dough (farthest side from you) tuck the dough into itself and start to rol it toward you, keeping it as tight and equal as you can.
13. Once the dough has been rolled into a long tube shape, mark it with 12 equal lines.
14. Using a sharp knife, slice the roll along the lines you marked ending up with 12 individual buns.
15. Transfer each bun to a spot in the prepared muffin pan.
16. Place the tray in the oven and bake for about 25 minutes.
17. Let the buns cool for 5 minutes and then serve warm.