Cinnamon and Apple Buns

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250g strong bread flour

125g plain flour

25g caster sugar

7g sachet fast acting yeast

125ml milk

100ml warm water

1 medium free-range egg

25g butter


For the filling:

 60g butter, melted

15g ground cinnamon

75g soft light brown sugar

350g Apples, peeled, cored and roughly chopped


For the caramel:

50g Caster sugar

100ml double cream

30g chopped mixed nuts, toasted



1.    Place the flours, yeast and sugar in the bowl. Slowly pour in the milk and half the water and start to combine with your hands or a spoon (or a dough mixer if you have one!)

2.    Once the dough starts to come together add the egg. Add additional water if necessary to make a smooth dough. Once the dough has formed, add the butter and continue to mix for around four minutes.

3.    When the butter is incorporated and the dough is smooth remove from the mixer and place in a bowl, cover with cling film and leave to prove until doubled in size.

4.    Remove the dough from the bowl and ‘knock-back’ with a few extra kneads. 

5.    In a blender or nutribullet, combine the butter (melted), chopped apples, brown sugar and cinnamon. Blend until a smooth glossy paste is made. 

6.    Use a rolling pin to roll the dough to a rectangle approximately 40x20cm. Spread the apple mixture evenly over the dough.

7.    Roll from the long edge making sure you get it as tight as possible. Cut the dough ‘sausage’ using a sharp knife into 12 pieces and place on the lined baking tray, cover with oiled cling film and leave in a warm place until doubled in size and the buns are all touching each other.

8.    For the caramel: Place the sugar in a pan over a high heat and cook until the sugar starts to melt, swirl the pan gently and let the sugar cook until it goes golden brown, stir in the cream and keep stirring until you have a smooth caramel. (Caution it gets HOT!). 

9.    Once the buns have risen, bake in a pre-heated oven at 180ºC/gas mark 6 and cook for around 20 minutes until risen and golden. Once out of the oven, drizzle the hot caramel on the top of the cooked buns, and sprinkle with the toasted nuts. 

10.  Enjoy with a hot cup of tea and a fabulous paper book. 

Joanna HollingtonComment