Children will love pulling these buns apart and licking the toffee apple topping! The condensed milk toffee may be prepared 8-10 days ahead of making these buns.
- Instant or active dry yeast 2 teaspoon
- OR compressed yeast 1 tablespoon
- All- purpose flour (maida) 2 cup
- Salt 1 teaspoon
- Sugar 2 tablespoon
- Butter 4 tablespoon, melted and cooled
- Warm (not hot) milk 1-1 ¼ cup
- Flour to dust the work surface and palms
- Butter 3 tablespoon, melted and cooled
- Brown/demerara sugar 3-4 tablespoon
- Cinnamon powder 3-4 teaspoon
- Condensed milk toffee ½ cup
- Very hot water 4-6 tablespoon
- Vanilla essence 1 tsp
- Butter 3 ½ tablespoon, melted and cooled
- Apples 2, medium size, peeled, cored and grated
- Raisins 3 tablespoon
If using active dry yeast, mix it with 2tablespoon of lukewarm water and ¼ teaspoon sugar. Leave aside till frothy (about 10 minutes) before adding to the flour.
If using instant or compressed yeast, add it directly to the flour. Add salt, sugar and butter to the flour. Mix well.
Add the warm milk gradually and keep mixing, till a slightly sticky dough is formed (it will stick to your palm while you mix. The dough should be quite moist but not too sticky).
Sprinkle a work surface with flour and place the dough on it. Dust your palm with flour and scrape away the dough sticking to your palm.
Now knead the dough, first lightly and then firmly, pulling and stretching it, till a smooth, soft and elastic dough is formed(it will no longer be sticky). The dough may be kneaded in a stand mixer or processor if preferred.
Gather the dough into a ball and place in a lightly greased bowl.
Sprinkle the dough lightly with few drops of water, cover and leave aside till it rises to double its volume.
The rising time depends on the room temperature.
The dough rises faster in hotter climate (if the room temperature is 28-30C it takes 50-60 minutes to rise).
While the dough is rising, get the fillings for the buns and the base ready.
Preparing the Tin
Line the base of a 23-24cm (9”) round cake pan with parchment/butter paper to come up by 2 cm along the sides of the tin.
Grease the sides of the tin with 2tsp of melted butter. Pour the remaining melted butter over the paper in the tin.
Place the toffee in a bowl and place the bowl in a hot water bath(do not cook).
When the toffee is softened, add the water, a table spoon at a time till the toffee is like a very thick pouring sauce(avoid making it thin).
Mix in the essence and pour the sauce over the melted butter in the tin.
Scatter the raisins over it and top with grated apple.
Shaping and baking the buns
Knead the risen dough lightly.
Dust a working surface with flour.
Roll out the dough with a rolling pin, into a rectangular sheet, about ¼ cm thick.
Brush the dough with melted butter, leaving a thin margin along the edges of the sheet.
Sprinkle the sugar and cinnamon powder over the butter.
Roll up the sheet firmly, along the longer side of the rectangle. Pinch the edges to seal.
Using a sharp knife, cut the roll into 8 parts.
Place the cut buns in the tin, leaving some space between them.
Let the buns rise to double their volume (takes about 30-35 minutes).
15 minutes after shaping the buns, switch on the oven (I use Panasonic OTG) and preheat to 180C.
When the buns are well risen (They will touch each other and fill the space between them), place them in the oven and bake till done. (20-25 minutes)
If the top of the bun start browning fast during baking, cover the top of the tin loosely with a “tent” of aluminium foil after 10 minutes.
When the buns are baked and golden brown on top, remove the tin from the oven and place it on a rack
Invert the buns on a serving plate, after 5-8 minutes. Carefully peel away the paper. If any topping is sticking to the paper, scrape it with a butter knife or spatula and pat it back on the buns. Let the buns cool at least for 20-30 minutes before serving.
To serve, gently pull apart the buns from the sides. Best served warm.