- Recipes
- Mace, Chestnut and Vanilla Morning Buns
Mace, Chestnut and Vanilla Morning Buns
Prep time:
Cook time:
Share recipe
Ingredients
- 200g chestnut purée
- 250ml whole milk
- 140g unsalted butter (40g softened), plus 100g melted for brushing over the buns, plus extra for the tin
- 2 tsp fine salt
- 50g light muscovado sugar
- 1 heaped tsp ground mace, plus ½ tsp
- 2 tsp vanilla bean paste
- 2 medium eggs, at room temperature
- 40g light brown sugar
- 1 tsp quick/easy yeast
- 400g strong white flour, plus extra to dust
- 1 tsp flavourless oil, for the bowl
- 100g caster sugar
- ½ tsp ground nutmeg
Method
Step 1
First make the filling. Combine the chestnut purée, 50ml of the milk, 100g butter, ½tsp of the salt, the muscovado sugar, 1 heaped tsp of the mace and 1tsp of the vanilla in a medium pan and heat gently for 4 mins, or until the butter has melted and is lightly bubbling. Whisk vigorously to emulsify, then stir in the diced chestnuts. Cool, then chill in the fridge.
Step 2
For the dough, warm the remaining 200ml milk ever so slightly in a small pan. Combine the milk, eggs, 40g softened butter, light brown sugar, remaining 1tsp vanilla and the yeast in a mixing bowl or the bowl of a stand mixer. Add the flour and 1tsp salt. Bring together and knead by hand or mix on a medium speed with a dough hook for about 10 mins until a smooth, elastic dough forms. Shape into a ball, put in a lightly oiled mixing bowl and cover. Prove until doubled in size (1 hr or more).
Step 3
Grease a 12-hole muffin tin with butter. On a floured surface, roll the dough into a 32 x 24cm rectangle. If it’s too sticky, pop it in the fridge on a floured tray for 10 mins.
Step 4
Spread the filling over the rolled dough, leaving a 1cm strip along one long edge. Brush this strip with water. Tightly roll the dough from the other long edge up, like a swiss roll. Press the damp strip to seal. Use a sharp knife to cut the dough into 12 rounds (each 3cm-thick); put in the muffin tin and loosely cover. Chill overnight, or if baking the same day prove for 1 hr, or until doubled in size.
Step 5
Preheat the oven to 220°C/200°C fan/gas 7. If the buns were chilled, prove on the counter for 30 mins, until risen. Bake for 13 mins, until golden. Cool for 2 mins while you make a spiced sugar topping by mixing the caster sugar and nutmeg in a bowl with the remaining ½tsp salt and ½tsp mace. Brush the tops with the melted 100g butter and roll in the spiced sugar. Cool for 5 mins and enjoy.
Shop the ingredients
-
On OfferValueLIFE 3w+
Ocado British Unsalted Butter 250g
250g£1.69
67.6p per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Everyday Savers -
ValueLIFE 1w+
Ocado Medium Free Range Eggs 6 per pack
6 per pack£1.50
25p eachFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Everyday Savers -
OfferNow £1.65, was £2.15
Schwartz Ground Nutmeg 32g
32g£1.65
£2.15 £5.16 per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Now £1.65, was £2.15 -
NEW
-
Other
-
Dr. Oetker Madagascan Vanilla Bean Paste 100g
100g£4.10
£4.10 per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
