Sweet, sticky mocha buns that are naturally enriched with pure maple syrup. They may take a little effort but are well worth it! Serve with a cuppa and enjoy on the go or as a weekend brunch treat.
Ingredients
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FOR THE DOUGH:
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½ cup whole milk
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3 cups bread flour, plus extra for rolling the pastry dough
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3 eggs
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2 tbsp vegetable oil
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⅓ cup pure maple syrup (preferably amber syrup for its rich taste)
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2 tsp salt
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2 tsp active dry yeast
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½ cup unsalted butter
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¼ cup pure maple syrup (preferably amber syrup for its rich taste), for glazing
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FOR THE FILLING:
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½ cup unsalted soft butter
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½ cup maple sugar
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1 tsp ground cinnamon
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1 tsp ground cardamom
Method
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TO MAKE THE DOUGH:
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Place all the ingredients for the dough in an electric stand mixer, except the butter.
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You will need the dough hook attachment. Knead on the lowest speed for two minutes and start gradually adding the softened butter. Increase to a medium speed for five minutes while gradually adding the remaining butter.
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The dough should now be very soft and smooth. Scrape down the sides of the bowl to remove any excess, then move the dough to a larger bowl, cover with a clean tea towel and leave to rise. This should take around one hour.
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After the dough has doubled in size, transfer to a well-floured surface and roll out into a 20/10-inch rectangle.
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TO MAKE THE FILLING:
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In a small bowl mix the butter, maple sugar, ground cardamom and ground cinnamon.
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TO MAKE MAPLE BUNS:
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Use a palette knife to spread the mixture over the dough.
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Tightly roll the dough, starting from the long side.
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Cut into 1½-inch sections with a sharp knife. You should get about 15 pieces.
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Place cinnamon rolls in a circular, greased baking tray, leaving a gap of 2cm around each bun.
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Cover the tray with cling wrap and let the buns rise again for 30–45 minutes.
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Preheat oven to 180°C/350°F.
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Remove cling wrap and bake the buns for 20-25 minutes or until just slightly golden brown on the edges.
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When the buns are baked, glaze them straight away with maple syrup.
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Serve warm, sticky-side-up.
