Maple cinnamon buns with candied bacon
Makes 12 | prep 55 mins | total time
Maple cinnamon buns with candied baconSubscribe to Sainsbury's magazine
Makes 12 | prep 55 mins | total time
These maple cinnamon buns have a glorious salty contrast thanks to the sweet filling and icing
Nutritional information (per serving)
For the dough
- 250g plain flour, plus extra to dust
- 250g strong white bread flour
- 1 x 7g sachet fast-action dried yeast
- 1 tsp fine sea salt
- 270ml whole milk
- 50g maple syrup
- 40g unsalted butter, diced
- 1 large egg
- flavourless oil, to grease
For the filling
- 225g unsalted butter, diced
- 100g light muscovado sugar
- 40g maple syrup
- 50g plain flour
- 3 tbsp ground cinnamon
For the candied bacon
- 2 rashers smoked streaky dry cure bacon, finely diced
- 2 tbsp caster sugar
For the frosting
- 40g soft butter
- 125g full-fat soft cheese
- 60g maple syrup
Prepare the buns to the end of step 4 the day before, cover and chill. Bring them back to room temperature for 1 hour or until they feel soft and pillowy, then continue. Best enjoyed on the day they are baked, but will keep for up to 2 days in an airtight container.
- To make the dough, put both flours, the yeast and salt into the bowl of a stand mixer fitted with a dough hook. Put the milk, maple syrup and butter into a saucepan and set over a high heat. As soon as the milk feels just warm, remove it from the heat – the butter won’t have melted fully. Pour into the bowl along with the egg. Knead on a medium speed for 7-10 minutes, until very smooth and elastic. Shape into a ball, add a glug of oil and turn the dough to coat it. Cover the bowl and leave to prove until the dough has doubled in size, around 1 hour.
- Meanwhile, make the brown butter for the filling. Melt the butter in a saucepan over a medium heat. Once melted, crank up the heat and bring to the boil. Swirl the pan every 30 seconds or so. As the bubbling starts to quieten, and a cappuccino-like foam appears on the surface, take it off the heat and pour into a shallow dish to cool and solidify.
- When the dough has doubled in size, pop the bowl in the freezer for 15 minutes or so to firm up the dough a little, making it easier to roll out. While the dough chills, add the sugar, maple syrup, flour, cinnamon and a good pinch of salt to the semi-set brown butter, and stir to a paste.
- Dust the worktop with flour and roll the dough out to a 45cm square. Spread the filling evenly over the square of dough, then roll up into a very tight spiral. Trim the messy ends (I bake these on a separate tray as chef’s perk) then cut the dough into 12 even portions. They will be large, but that is how they should be. Set the dough portions, spiral-side up, into a well-greased baking tin, about 20cm x 30cm. Cover loosely and allow to prove until doubled in size, around 30 minutes.
- For the candied bacon, set a small frying pan over a medium heat and add the chopped bacon. Cook gently, just until slightly browned. Add the sugar and, without stirring, allow it to melt into a pool of amber caramel. Stir the caramel and the bacon together, just until the bacon is fairly evenly coated, then tip onto a piece of baking paper to cool and set.
- Preheat the oven to 190°C, fan oven 170°C, gas 5. When the buns have doubled in size, bake for 20 minutes until lightly golden and cooked through.
- For the frosting, first cream the butter then beat in the soft cheese, followed by the maple syrup, until smooth and well combined. As soon as the buns come out of the oven, spread the frosting over them. Break the candied bacon into pieces and sprinkle over the top. Cool for 10-15 minutes before eating.