- Serves 8
- 30 mins to prepare and 30 mins to cook, plus rising and proving
- 436 calories / serving
- 475g white bread flour, plus extra for kneading and rolling
- 20g caster sugar
- 1 tsp fast action dried yeast
- 50g unsalted butter
- 200ml semi-skimmed milk
- 1 egg, beaten
For the filling
- 20g unsalted butter, softened
- 60g light brown sugar
- 1 tsp ground cinnamon
- 1 Conference pear, peeled, cored and diced
- 100g walnuts, finely chopped
- 2 tbsp. apricot jam
- In a large mixing basin, combine the flour and 1 teaspoon salt. In the center of the bowl, make a well and pour in the sugar and yeast.
- In a saucepan, melt the butter with the milk; pour into the well with the egg. To make a dough, combine all ingredients with a knife, then knead for 10 minutes on a floured surface, or until smooth and springy.
- Place in a lightly oiled mixing basin, cover with oiled clingfilm, and let aside for 2-3 hours, or until doubled in size.
- Grease a 23cm springform pan lightly. On a lightly floured surface, roll out the dough into a 25cm x 35cm 1cm thick rectangle.
- Spread the butter over the dough and top with the sugar, cinnamon, pear, and walnuts to make the filling. From one of the long sides, roll the dough into a tight cylinder.
- Trim the ends, cut the ends into eight slices, and arrange seven around the tin's perimeter and one in the center. Cover with greased clingfilm and set aside for up to 1 hour, or until it has doubled in size.
- Preheat the oven to gas 5, 190°C, fan 170°C in the meantime. Bake the buns for 25 minutes on a baking tray. In a skillet with 1 tsp water, melt the jam, then brush it over the buns. Warm the dish before serving.
Top tip: To keep the buns from adhering to the tin, turn them out while they're still warm.