For the Easter Pull Apart Buns
Put milk and yeast in bowl and cok for 50seconds at 90degress on speed 1Add in the following order –
500g Bakers Flour
70g Butter – softened
40 g Coconut Sugar – or rapadura sugar or raw sugar
1tsp of Ground Cinnamon
1tsp of Ground Nutmeg
Small pinch of ground cloves
Combine on speed 7 for 6 seconds
Set Dial to closed position and Knead for 2 minutes and 50 seconds on Interval setting
80 – 90 g Sultanas (I used the natural sultanas)
40 – 50 g Cranberries
And Knead for 10-15 seconds on Interval setting
Lightly spray a deep glass/ceramic bowl and put mix into it. Cover with glad wrap loosely and put in a warm place for 1 to 1.5 hrs
Roll out into a rectangle about 35cm/40cm x 25 cm (as per photo) and cut into 5 long strips Use your Thermie Spatula.
Drizzle Maple Syrup Butter thickly along each strip
Place each strip on top of each other.
Then cut pieces about 1 inch wide
Pop each 1 inch stack into a muffin case standing up vertically
Allow to rise for around 30mins or so to fill out cases more.
Pop a dot of butter onto each pull apart bun
Put into preheated oven on 180 degrees for around 15-20 minutes until golden brown.
When out of oven and cooled slightly drizzle with Maple Butter Syrup
And EAT !!! ♥
40 g Maple Syrup
1/4 Teaspoon of Cinnamon
Add Butter to bowl and heat for around 2 minutes Speed 2 at 50 degrees
Add Maple Syrup and Cinnamon and continue to heat through for another 1 to 2 minutes until soft to nearly melted stage
Blend for about 10 secs on speed 2
Place in fridge to set to soft butter – and then use on the pull apart Easter Buns.
Put the rest back in the fridge.
Maple Butter Syrup
50g Maple Syrup
50g Maple Butter
25g Brown Sugar
Add all to Thermomix bowl and reduce down on Speed 3 at 90 degrees for 4 minutes until thick and syrupy