Spiced apple and rum buns
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INGREDIENTS
- For the dough
- 280 ml whole milk
- 75 g unsalted butter
- 1/2 spground cardamom
- 500 g strong white bread flour
- 7 g fast-action dried yeast
- 80 g caster sugar
- 1 1/2 tsp ground ginger
- 1/2 spfine sea salt
- 1 large egg plus extra ; beaten, to glaze
- For the filling
- 4 eating apples (eg braeburn) ; unpeeled
- 70 g caster sugar
- 1 tbsp cornflour
- A squeeze of lemon juice
- 100 g unsalted butter ; softened
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 spsalt
- For the rum syrup
- 100 g caster sugar
- 1 tsp vanilla bean paste
- 60 ml spiced rum
- Pearl sugar ; optional
INSTRUCTIONS
Prep 1 hr
Prove 1 hr 30 min
Cook 30 min
Makes 12
To make the dough, heat the milk, butter and cardamom in a small saucepan until the butter has melted, then take off the heat and set aside to cool a little. Put the flour, yeast, sugar, ginger and salt in the bowl of a stand mixer, with the yeast and salt on opposite sides.
Make a well in the centre and pour in the cooled milk and one egg. Knead on low speed for five to seven minutes, until the dough is smooth and elastic. Transfer the dough to a lightly greased bowl, cover and leave in a warm place for one to two hours, or until nearly doubled in size.
To make the filling, grate the apples (no need to peel) into a saucepan and add 30g sugar, the cornflour and lemon juice. Heat gently for four to six minutes, until the apples have softened, then set aside to cool. In a separate bowl, mix the softened butter with the remaining sugar, cinnamon, ginger and salt.
Once the dough has risen, knock it back and turn out on to a lightly floured surface. Roll out to a large 35cm x 45cm rectangle, spread over the spiced butter and top with an even layer of the apple mixture.
Fold the dough in half from one of the long sides, then use a sharp knife to cut into 12 strips. Holding the ends of one strip in each hand, twist the dough in opposite directions before wrapping it around your index and middle fingers and tucking the ends underneath. Repeat with the remaining dough strips, and put the twisted buns on two large baking trays lined with greaseproof paper, leaving a few inches between them. Cover with a clean tea towel and leave to prove for 20-30 minutes, until puffy. Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5.
Brush the buns all over with beaten egg, then bake for 25–30 minutes until deeply golden. While the buns are baking, make the syrup. Put the sugar, vanilla and 90ml water in a small pan, bring to a boil, then simmer for a minute before taking off the heat and stirring in the rum. Generously brush the baked buns with the rum syrup, top with pearl sugar, if using, then leave to cool completely before serving
NOTES
allanarico
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1026g) | ||
| Recipe Makes: 1 | ||
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| Calories: 4145 | ||
| Calories from Fat: 1375 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 152.8g | 204 % | |
| Saturated Fat 92.5g | 463 % | |
| Monounsaturated Fat 38.1g | ||
| Polyunsanturated Fat 9.1g | ||
| Cholesterol 383.5mg | 118 % | |
| Sodium 60.6mg | 2 % | |
| Potassium 703.3mg | 19 % | |
| Total Carbohydrate 634.5g | 187 % | |
| Dietary Fiber 15.2g | 61 % | |
| Sugars, other 619.4g | ||
| Protein 64.2g | 92 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4145
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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