Sticky golden syrup and chocolate buns

Method

• 1
  Combine the milk, yeast and caster sugar in a small bowl. Set aside for 5 minutes until frothy.
• 2
  Combine the flour and salt in a large bowl. Make a well in the centre. Pour the milk mixture and egg into the well; stir until well combined. Cover with plastic wrap; set aside for 45 minutes or until dough doubles in size.
• 3
  Preheat oven to 200°C. Brush a 22cm round cake pan with butter and line the base and side with baking paper. Turn dough onto a floured surface; knead for 5 minutes or until smooth and elastic. Use a rolling pin to roll to a 30x40cm rectangle. Brush with one-third of the butter; sprinkle with one-third of the sugar and chocolate. Fold a short side of dough over two-thirds of the filling. Fold remaining one-third over the top to enclose filling. Roll the dough out to a 30x40cm rectangle. Brush with half the remaining butter; top with half the remaining sugar and chocolate. Repeat folding and rolling. Repeat filling with remaining butter, sugar and chocolate; drizzle with half the golden syrup. Roll up dough from a long side to enclose filling. Cut crossways into 8 pieces. Arrange, cut-side up, in prepared pan. Cover with plastic wrap; set aside for 15 minutes to rise.
• 4
  Drizzle over remaining golden syrup. Bake in oven for 5 minutes. Reduce oven to 180°C and bake for 25 minutes or until golden brown and cooked through. Set aside for 10 minutes before turning onto a wire rack. Serve warm or at room temperature.