You know the November vibe: hearty, comforting, autumnal flavours. Apple, toffee, warming spices… They’re all here in these cinnamon-style buns, which are pretty simple to make, so get the whole family involved. They’re banging served warm from the oven.
Toffee apple buns
You will need a 12-hole muffin tin.
Prep 1 hr
Prove 2 hr+
Cook 30 min
Makes 12
1 egg, beaten
Oil, for greasing
For the dough
110ml whole milk
100g unsalted butter
1 tsp fine sea salt
250g strong white bread flour
250g plain flour, plus extra for dusting
4 tbsp golden caster sugar
10g fast-action dried yeast
1 tsp ground cinnamon
1 tsp ground cardamom
2 large eggs, beaten
100g apple sauce or puree
For the filling
75g unsalted butter, softened, plus extra for greasing
150g soft light brown sugar
¼ tsp freshly grated nutmeg
2 tsp ground cinnamon
½ tsp ground cloves
100g raisins
For the apples
4 granny smith apples, peeled, cored and chopped into chunks
20g unsalted butter
2 tbsp golden caster sugar
½ tsp fine sea salt
½ tsp ground cinnamon
½ tsp ground cloves
For the caramel sauce
100g soft toffees
4 tbsp double cream
1 tsp vanilla extract
To finish
1 handful granola
Icing sugar
Warm the milk, butter and salt in a small saucepan, stirring constantly over a low heat, until the butter has melted. Remove from the heat and set aside until lukewarm.
Combine the flours, sugar, yeast and spices in a large bowl (preferably the bowl of a stand mixer). Make a well in the centre, then add the eggs and apple sauce/puree. Pour the milk mix into the bowl, and knead using the dough hook attachment for eight minutes. Alternatively, stir everything until it comes together, then knead the dough on a lightly oiled surface until elastic and less sticky. Shape the dough into a ball, transfer to a lightly oiled bowl, cover with a clean tea towel and leave to prove until it has doubled in size – one to two hours.
For the filling, mix the butter, sugar and spices to a smooth paste, and set aside.
For the apples, pop them in a saucepan with the butter, sugar, salt and spices. Cook on a low-medium heat until the apple pieces are slightly tender.
Once the dough has risen, tip it out on to a lightly floured surface, and roll into a 35cm x 25cm rectangle. Spread the spiced butter evenly over the dough with a palette or table knife, and top with the chopped apple and raisins.
Starting with the longest edge closest to you, roll the dough into a cylinder, then cut into 12 even slices. Put each roll into the lined muffin tin cut side down, put in a large plastic bag and loosely close. Leave to prove at room temperature for 50 minutes, or until well risen.
Heat the oven to 190C (180C fan)/gas 6. Brush the tops of the buns with beaten egg, bake for 15–20 minutes, until dark golden brown, then transfer to a wire rack to cool slightly.
While the buns are cooling, put the toffees, double cream and vanilla in a small saucepan and heat gently, stirring constantly, until it forms a smooth sauce. Give each bun a good dousing of sauce, then sprinkle with the granola and a light dusting of icing sugar.
