Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 4teaspoons dried yeast
- 4 1/2 cup plain flour (save 1/2 cup for flour paste)
- 1/2teaspoons vanilla essence
- 3/4 cup milk, warm
- 2tablespoons icing sugar, sifted
- 40grams butter, melted
- 1 cup beurre bosc pear, finely chopped
- 1teaspoons nutmeg
- 2/3 cup pecans, chopped
- 1/3 cup maple syrup
- 2 eggs
- 1/2 cup caster sugar
Nutrition per serving
1470kJ / 351Cal
1470 Kilojoules or 351 Calories
17% of daily energy intake*
Protein
8.2grams
Fat
9.8grams
Carbs
55.9grams
Sugars
22.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine flour, sugar, yeast and nutmeg in a large bowl. Add pear and 1/2 cup of the pecans and rub into flour mixture. Make a well in the centre.
Step 2 of 5
Whisk milk, half of the maple syrup, butter and eggs together in a jug. Pour into flour mixture and mix well until combined. Turn out onto a floured benchtop and knead for 5 minutes or until smooth. Sprinkle all over with a little extra flour and place into a clean bowl. Cover with plastic and set aside in a warm place for 30 minutes or until doubled in size.
Step 3 of 5
Punch dough down to its original size. Knead on a floured bench for 2 minutes or until smooth. Divide into 12 even pieces. Shape each into a ball and place into a roasting pan lined with baking paper, spaced 1cm apart. Cover with plastic wrap. Set aside for 30 minutes or until doubled in size. Preheat oven to 190°C.
Step 4 of 5
Meanwhile, for the flour paste, mix 1/2 cup plain flour, 2 tbsp icing sugar, 1/2 teaspoon vanilla and 1/3 cup water together until smooth. Transfer to a small snap-lock bag and snip off the corner. Remove plastic from buns and pipe crosses onto buns.
Step 5 of 5
Bake buns for 20-25 minutes or until golden. Brush warm buns with remaining maple syrup and top with remaining pecans.
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