Chocolate and caramel sticky pinwheels

1.Heat milk until lukewarm. Stir in yeast and 1 teaspoon of sugar and set aside for 5 minutes, until frothy.

2.Combine flour, salt and remaining sugar in large bowl.

3.Mix butter, egg and yeast mixture into the flour and mix well.

4.Turn dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. The dough should be slightly sticky but if it’s too sticky, add a little more flour.

5.Wash and dry the bowl, then grease with a little butter. Place dough in the bowl, cover with a tea towel and sit in a warm spot for 1½ hours, or until doubled in size.

6.In a small saucepan melt together the butter, brown sugar and cream, then stir until smooth. Drizzle sauce into the base of a 32cm x 22cm baking dish (or use a large cake tin). Roll dough out into a rectangle approximately 34cm by 30cm.

7.With widest side of the dough facing you, sprinkle with the chopped chocolate.

8.Roll dough tightly into a pinwheel. Cut into 8 slices approximately 3-4cm wide.

9.Place pinwheels with the cut side facing up in the dish. Cover and set aside in a warm spot for 20-30 minutes.

10.Preheat the oven to 180°C.

11.Bake for 30-40 minutes until crisp on top and cooked through. Remove from oven, allow to rest for 5 minutes and then invert onto a serving plate. Spoon excess caramel from dish over the buns.

12.Serve warm or at room temperature.