All the flavours of a classic toffee apple, baked into a deliciously soft bun. Packed with apple and cinnamon and drizzled with homemade toffee sauce, they’re perfect for Bonfire Night.
Recipe
Bonfire Night Toffee Apple Buns
Tate & Lyle Sugars
12
Cinnamon toffee apple swirls made with a soft enriched dough, chopped apple and homemade toffee sauce, finished with Tate & Lyle Demerara Sugar for a satisfying crunch and subtle caramel sweetness, best eaten warm by the bonfire.
Ingredients
Dough
- 350g Strong Bread Flour
- 40g Tate & Lyle Caster Sugar
- 1 tsp salt
- 9g Yeast fast action
- 110ml Warm Water
- 1 large Egg
- 40g Butter unsalted
- 60ml Milk - full fat
Toffee Apple Filling
- 60g unsalted butter
- 100g Tate & Lyle Light Brown Soft Sugar
- 1⁄2 tsp Cinnamon
- 1 Red Flesh or Red skin Apple - small
Decoration
- 50g Tate & Lyle Demerara Sugar
Toffee Sauce
- 75g Butter Unsalted
- 150ml Double Cream
- 100g Tate & Lyle Light Soft Brown Sugar
- Pinch Salt
Directions
- Add dough ingredients to a mixer with a dough hook, mix until smooth & elastic.
- Remove the dough from the processor & put in a large oiled bowl, cover with a tea towel & leave to prove until doubled in size (1-2 hours).
- Whilst the dough is proving, make the toffee apple filling by melting the butter in the microwave until just melted, add the sugar & cinnamon mix to a paste.
- Core the apple & chop into a very small dice.
- Once the dough has proved, on a floured surface, roll into a large rectangle approx 40 x 60cm. Spread the toffee apple filling on the dough & top with the chopped apple pieces. Roll along the length tightly into a sausage shape, cut into 12 slices & put into an oiled muffin tray.
- Leave to prove for a further hour.
- Pre-heat oven to 175, sprinkle the buns with demerara sugar & cook for 25 mins.
- Melt butter, double cream, sugar & salt in a small saucepan & boil for 10 minutes. Take off the heat & drizzle over the buns once out the oven.