Christmas Recipe: Spiced Apple and Date "Cinnabuns"

Ingredients

Water 90ml

Plain white bread flour (1) 25g

Plain white bread flour (2) 325g

Dried yeast 7g

Semi skimmed milk room temperature 120ml

Melted unsalted butter 30g

Salt 5g

Caster sugar 42g

Whole egg 50g

Apple and Date Christmas Spice Mix

10mm IQF diced apple (available from Uren) 125g

8-10 mm chopped dates (available from Uren) 62g

Demerara sugar 75g

Ground Mixed spice 2g

Ground Cinnamon 2g

Ground Ginger 1g

Total 267g

Method

Step 1

In a pan, heat the Flour (1) and water to form a Tangzhong it will look like a roux this will thicken in 5 minutes stirring continuously then remove from heat.

Step 2

Place 50% on sugar and milk on the dried yeast and allow to bloom for 10 minutes.

Step 3

Add flour (2) remaining sugar, salt egg and Tangzhong into the mixing bowl add bloomed yeast and remaining milk and melted butter, mix with dough hook for 10 minutes on medium speed. Or knead by hand until dough is elastic.

Step 4

Remove dough from bowl and oil bowl slightly then return dough to bowl. Cover bowl with cling film and allow to raise in a warm place until doubled in size.

Step 5

Roll into a rectangle about 5mm thick top with the spiced apple and date mix spread evenly over dough leaving approximately 15mm around the edges.

Step 6

Roll up the long edge carefully half way, fold in each end to seal, then continue to roll wet the end with a little water to seal. Cut into 12 pieces and arrange into a frying pan with a metal handle or a high lip baking tray. (12 buns in total)

Step 7

Sprinkle the top of buns with a small amount of sugar and bake in a preheated oven 180c for 20-25 minutes until golden and cooked through.

Remove from oven and transfer to a serving plate while warm. Drizzle caramel in pan over the top and serve!