Apple & Cinnamon HXBs

Well the apple and cinnamon HXBs seem to be a thing this Easter and I am onboard! Actually the best combined 2 flavours! This is a great recipe to make this weekend! And even get your kiddos in the kitchen!

Makes: 9
Time: ~6 hours (including resting)

INGREDIENTS:

• HXB
  550g plain flour/bakers flour
  7g dry yeast or 25g fresh yeast
  250ml warm milk
  50g sugar (caster or brown)
  1x egg
  100g butter softened
  1 tbsp cinnamon
  1 tsp all spice
  1 tsp vanilla

• Filling
  2 apples, diced
  1 tsp cinnamon
  1 tbsp brown sugar
  100g sultanas
  1 generous tbsp jam (any flavour)

• Cross
  75g flour
  65g water
  15g oil
  1 tsp cinnamon sugar

• Glaze
  1 tbsp jam (any)
  2 tbsp boiling water

METHOD:

1. Activate the yeast
   In a large bowl, mix warm milk, yeast, and sugar. Set aside for 5 mins until bubbly.

2. Make the filling
   In a small bowl, mix all filling ingredients.

3. Start the dough
   Add the egg to your yeast mix and whisk. Add flour and spices, mix together.

4. Add the butter
   Make sure it’s soft. Add to the bowl (don’t worry about fully mixing yet).

5. Knead in the filling
   Add your filling and knead together in the bowl, then transfer to a floured bench and knead for 2–4 mins.

6. Let it rise
   Place dough back in the bowl, cover with a damp tea towel or cling wrap, and let it rise for 2–3 hours (until doubled in size).

7. Shape the buns
   On a floured bench, divide dough into ~150g portions and shape into balls.

8. Second rise
   Place on a tray, cover, and let rise for another hour (until doubled).

9. Preheat the oven
   Set to 200°C.

10. Bake
    Bake buns for 25–30 mins.

11. Glaze
    Mix jam and boiling water. Brush over hot buns straight out of the oven.

12. Enjoy warm from the oven
    Transfer to a wire rack. Best served warm with butter!

Love Courtney
#makecarbsgreatagain