The Crazy Kitchen: Toffee Apple Cinnamon Bun Rings

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Thursday, 25 September 2014

Toffee Apple Cinnamon Bun Rings

After watching Bake Off last night I knew exactly what I was going to bake this week, and it wasn't going to be 36 doughnuts or Povitica. I love making cinnamon buns, but as they don't have fruit in, and I have a load of windfall apples to use, I decided to pimp up my regular cinnamon buns with an apple & raisin filling and a toffee drizzle.

Toffee Apple Cinnamon Bun Rings

Toffee Apple Cinnamon Bun Rings - makes 2 rings / 12 buns

500g white bread flour
1/2 tsp salt
50g caster sugar
50g butter, softened
7g yeast
225-250ml milk
1 egg

filling
4 apples
Juice of half lemon
75g raisins
25g butter
25g soft brown sugar
2 tsp cinnamon
extra butter for greasing

Toffee sauce - recipe here
  • Add the flour, salt, sugar, butter & yeast to the bowl of a stand mixer fitted with a flat beater
  • Add the egg and 225ml of the milk with the motor running, until it all starts to come together, adding more milk if necessary
  • You want the dough to be slightly sticky, but not wet
  • Turn out onto a floured surface & knead for 5-10 minutes, until soft, stretchy and smooth
  • Place the dough in a greased bowl and cover with clingfilm
  • Leave to double in size for approx 2 hours
  • In the meantime peel, core & slice the apples
  • Add the apples to a pan with the lemon juice, raisins, butter, sugar and cinnamon
  • Heat until the butter has melted, and mix well
  • Place a lid on & cook gently for 10 minutes, until the apple has softened but holds its shape
  • Leave to cool & then drain any excess juice
  • Turn the dough out onto a floured surface and roll out into a large rectangle
  • Cover evenly with the apple mixture
  • Roll up tightly into a long sausage
  • Slice the ends off and then slice into 12 equal pieces
  • Grease two 8" sandwich tins with butter
  • Lay 6 slices into each tin
  • Cover with clingfilm and leave to prove for an hour
  • Brush the tops of the dough with melted butter
  • Bake in a preheated 200C oven for approx 15 minutes
  • Allow to cool in the tins for 10 minutes before turning out & drizzling with toffee sauce
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