Pecan, maple & cinnamon swirl buns

Pecan, maple & cinnamon swirl buns

dessert recipes | Makes 8

Deliciously sweet and sticky, these soft, tear-apart buns are absolutely heavenly served warm, straight from the oven. A sure-fire favourite, they make a lovely treat for brunch or afternoon tea.

1. Preheat the oven to 180C/gas 4. Grease and line a 23cm springform tin. Start by preparing the pecans for your filling. Place the pecans on an oven tray and toast in the oven for
10 minutes, then remove and leave to one side to cool completely. Finely chop the cooled nuts and set aside.
2. Meanwhile, mix the flour with 1 teaspoon of salt in a large mixing bowl, stirring to combine. Make a well in the centre and tip in the yeast. Combine the milk and butter in a small saucepan over a low heat, gently stirring until the butter has melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir until the contents of the bowl come together into a soft dough.
3. Tip the dough onto a lightly floured work surface and knead well for 5 minutes, until the dough is smooth and elastic. Place the dough in an oiled bowl and leave it to rise, covered with a damp tea towel, for 1 hour or until doubled in size. Tip the dough onto a lightly floured work surface and roll it out into a rectangle about 30 x 20cm.
4. To start your filling, spread the softened butter over the dough rectangle. In a bowl, mix the pecans with the brown sugar, cinnamon and cornflour, and sprinkle evenly over your dough rectangle. Tightly roll the long side of the dough towards you, forming a Swiss roll shape. With a sharp knife slice the roll into 8 x 4cm thick round buns.
5. Place the buns, cut side up, in the greased tin, leaving about 1cm between each one. You want them
to be close enough so that when they continue to rise, and then bake, their sides will be touching. This way they can be pulled apart and you get a lovely soft edge. Leave to rise for about 30 minutes in a warm place.
6. When the buns are risen again, sprinkle with the cinnamon and granulated sugar, and bake for 2025 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown. Remove from the oven and drizzle with the maple syrup while still in the tin. Serve warm. Per serving 610 cals, 32g fat (8g saturated), 12g protein, 77g carbs, 27g sugars

 

Recipe Joss Herd



from Issue 42

ingredients

40g butter, plus extra for greasing
500g strong white bread flour
1 x 7g sachet dried yeast
275ml milk
1 egg
1 tbsp ground cinnamon
25g granulated sugar
100ml maple syrup
Cinnamon filling
100g pecans
75g very soft unsalted butter
100g dark brown sugar
tsp ground cinnamon
1 tsp cornflour

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