Maple, Cinnamon & Raisin Buns
These are a slight cross between a pain aux raisin and a Chelsea bun. They are a perfect winter treat with a good cup of coffee. If you can find the larger, sticky flame raisins they have a more intense flavour.
Makes 8 buns
- 100g raisins
For the dough:
- 500g strong white flour
- 1 teaspoon table salt
- 21g fresh yeast or 7g fast-acting dried yeast
- 200ml plant based milk
- 50ml maple syrup
- 50g non-dairy butter, plus extra for greasing
- 50ml aquafaba
- 60g non-dairy butter
- 50g maple syrup, plus extra for drizzling
- 1 tablespoon soft brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon sea salt
Place the raisins in a bowl and cover with boiling water. Set aside for half an hour then leave to drain.
Mix together the flour, salt and yeast. Add the remaining dough ingredients to form a soft, smooth dough that leaves the sides of the bowl. This can be done by hand or using a stand mixer fitted with a dough hook. Knead for about 10 minutes, until dough is smooth.
Lightly oil a bowl, place the dough inside the bowl and cover with lightly greased clingfilm . Leave somewhere warm for about 1 hour, or until the dough has doubled in size.
In a separate bowl, whisk the butter with the maple syrup, sugar, cinnamon and sea salt.
Tip the bread dough out onto a floured work worktop surface and roll it into a large rectangle, approximately 1cm thick. Leaving a 4cm border on one edge of the dough, spread the maple butter onto the dough. Top with the raisins Carefully roll the bread in on itself, leaving the border exposed. Brush the border with warm water then fold over the top of the dough. Turn the bread over so the border seal is underneath. Cut the roll into 8 slices and place, cut side up, on a greased baking tray. Cover with clingfilm and place somewhere warm to prove for 30 minutes.
Preheat the oven to 170°C.
Remove the clingfilm and bake the rolls for 16-20 minutes until golden and cooked through. Serve warm with a further drizzle of maple syrup.