Cinnamon Buns

4 g white sugar
7 g active dry yeast
120 ml warm water (110 degrees F/45 degrees C)
120 ml milk
50 g white sugar
55 g butter
6 g salt
2 eggs, beaten
500 g all-purpose flour

170 g butter
110 g brown sugar
120 g chopped pecans, divided
110 g brown sugar
7 g ground cinnamon
55 g melted butter

DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Osso Bucco

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) osso bucco
1 cup (250ml) wine
400g can diced tomatoes
1 cup (250ml) beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve

Method
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash.

Lemon Coconut Cake

1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1 tbsp grated lemon rind
1 cup caster sugar
125g butter, melted
2 eggs
1 cup milk

1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper

2. Combine the flour, coconut, rind, sugar, butter, eggs and milk in a large bowl and mix well with a wooden spoon until smooth.

3. Pour the mixture into the tin and bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set the cake aside for 3 minutes before turning onto a wire rack to cool. When the cake is cold, slice in half and fill with lemon curd, then spread with coconut icing and extra coconut to decorate.

Coconut icing
1 1/2 cups icing sugar, sifted
1 cup desiccated coconut
1/2 tsp grated lemon rind
1/4 cup lemon juice
Combine the icing sugar and coconut in a bowl. Add the rind and enough juice to make a stiff but spreadable icing.

Lemon Curd

2 egg yolks
1/3 cup castor sugar
30g unsalted butter
1 tsp grated lemon zest
50 ml lemon juice

Whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Makes 1 cup.