Christmas Recipe: Spiced Apple and Date "Cinnabuns"
It’s that time of year again and here at Uren we're getting into the Christmas spirit!
Our team have developed a deliciously festive spiced bun using our 10mm IQF Apple and 8-10mm Diced Dates combined with traditional Christmas spices including all spice, cinnamon and ginger. Get the festive baking underway!
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
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
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.
Place 50% on sugar and milk on the dried yeast and allow to bloom for 10 minutes.
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.
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.
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.
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)
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!