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    October 5, 2016

    jasmine poached caramel apple bottomed cinnamon buns

    recipe, Uncategorized

    jasmine tea poached caramel apple bottomed cinnamon buns-1-1

    I love cinnamon buns soooo much, I think they have to be at the top of my list of favourite things to eat and bake. but I like to experiment and try new things as you well know, so I came up with this, its a bit like a cobbler but with cinnamon buns on top of some sliced jasmine poached apples in a caramel sauce. cooking the buns on top of fruit keeps the buns really soft and they don’t dry out as quickly as if you cook them normally. apple in desserts is a must this time of year, especially here in England where we have so many different varieties.  I have actually been using apple in some savoury recipes too that i cant wait to share with you so keep an eye out for those.

    jasmine tea poached caramel apple bottomed cinnamon buns-1-7-1

    jasmine tea poached caramel apple bottomed cinnamon buns-1-9

    jasmine tea poached caramel apple bottomed cinnamon buns-1-13

    jasmine tea poached caramel apple bottomed cinnamon buns-1-11

    recipe

    for the dough

    • 3 and 1/2 cups of strong white flour
    • 200ml milk
    • 1 egg
    • 1 sachet of fast action yeast
    • 1/4 cup sugar
    • 1 tsp salt

    for the filling

    • 5 tbsp. butter melted
    • 3 tsp cinnamon
    • 4 tbsp. light brown sugar

    for the jasmine apples

    • 1 or two jasmine tea bags depending on taste
    • 1 cinnamon stick
    • 5 apples
    • 1 tsp vanilla bean paste
    • 4 tbsp. brown sugar
    • 4 tbsp. butter

    in a stand mixer fitted with a dough hook or in a bowl by hand add the flour, sugar, yeast and salt then slowly pour in half of the milk, then add the egg and continue mixing while adding the rest of the milk. if the dough is too wet you can add a little flour but the wetter the dough the better, (It needs to be workable though) knead for 5 to 10 minutes until  you get a smooth elastic dough. place in an oiled bowl and leave to rise for 1 to 2 hours or until it has doubled in size.

    peel and core the apples and slice into segments. put in a pan and cover with water, add the tea bags, vanilla and cinnamon stick and bring to the boil and cook for 5 minutes, turn off the heat and leave to infuse for 10 minutes. in a pan add the butter and sugar and a splash of milk stir over the heat until the butter has melted and the sugar has dissolved and you are left with a caramel sauce, then add the apples and stir until the apples are covered then pour into the baking tin.

    once the dough is ready melt the butter and add the cinnamon and sugar, then tip the dough out and knock the air out, then roll into a large rectangle then coat it with the cinnamon, butter mixture and roll up into a log. cut 11 0r 12 pieces and lay the buns on top of the apples and leave to rise again for another hour. heat the oven to 180c/350f and brush the tops of the buns with a beaten egg and bake for 30 minutes. until golden.

     

    jasmine tea poached caramel apple bottomed cinnamon buns-1-8

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    12 Comments

    1. Sarah says

      October 5, 2016 at 3:49 pm

      Gosh that looks so delicious! I have to try that with a gluten free bun recipe.

      • Aimee @ twiggstudios says

        October 5, 2016 at 9:47 pm

        Yes I have never really done a gluten free dough I will have to practice one x

    2. Rhian @ Rhian's Recipes says

      October 5, 2016 at 5:19 pm

      These look delicious and such a good way to use seasonal apples!

      • Aimee @ twiggstudios says

        October 5, 2016 at 9:48 pm

        Thankyou so glad you like it x

    3. rebecca@figsandpigs says

      October 5, 2016 at 10:39 pm

      Yes Aimee these look awesome. I love cinnamon buns too but I love how youve made them into more of a desert here.

      • Aimee @ twiggstudios says

        October 6, 2016 at 7:02 pm

        Thankyou so glad you like them x

    4. Alex says

      October 7, 2016 at 7:05 am

      Hey! If I tried this recipe over night, to bake in the morning, where do you think would be a good place to pause and refridgerate? My instinct says just before the second rise but the poached apples might get funny in the fridge?

      • twiggstiudios says

        October 7, 2016 at 12:19 pm

        Yes you could make the dough and leave it over night in the fridge to rise

    5. Kaity Farrell says

      September 17, 2017 at 12:08 pm

      Aimee these looks so good! Going to make them this week! ❤️

      • twiggstiudios says

        September 19, 2017 at 2:27 pm

        thank you kaity xxx

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