Apple-Allspice Sticky Buns
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 1/2 cup
- golden raisins
- 125 mL
- 2 1/2 cups
- all-purpose flour, plus a bit more for rolling
- 625 mL
- 1/2 cup
- sugar
- 125 mL
- 2 tsp
- baking powder
- 10 mL
- 1 1/2 tsp
- ground allspice, divided
- 7 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- cold unsalted butter, divided
- 125 mL
- 1
- egg, beaten
- 0
- 3/4 cup
- milk
- 175 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1 1/2 to 2 cups
- (375 to 500 mL) peeled and diced Granny Smith apples
- 0
- 2/3 cup
- walnut halves, chopped
- 150 mL
- 1/2 cup
- brown sugar, divided
- 125 mL
- 1/4 cup
- maple syrup
- 60 mL
Directions
Step 1
Preheat oven to 400°F (200°C). In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp (5 mL) allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal.
Step 2
In a small bowl, whisk together the egg, milk and vanilla; add to flour mixture and stir to combine. Turn mixture out onto a lightly floured surface and knead just until it comes together. Roll dough into a large 10 x 15-in. (25 x 38 cm) rectangle. Cover with a damp tea towel.
Step 3
In a bowl, toss remaining allspice with the apples, walnuts, half of the brown sugar and well-drained, plumped raisins. Melt remaining butter and liberally brush it over the dough (reserve the excess). Sprinkle the dough evenly with half of the apple mixture. Roll up into a tight log. Pinch ends together and trim off; cut remaining log into 12 pieces. Cover again with a damp towel.
Step 4
Brush a 12 cup muffin pan with reserved melted butter. Combine remaining melted butter, brown sugar, apple mixture and maple syrup, and spoon a little into each cup. Set a bun overtop apple mixture and press lightly to secure. Place muffin pan on a parchment paper-lined baking sheet (to catch drips) and bake on the centre rack until golden and bubbling, 22 to 25 min. Let cool slightly, turn over onto a platter and serve warm or store in an airtight container for up to 5 days.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 320
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 49 g
- Fibre:
- 2 g
- Cholesterol:
- 35 mg
- Protein:
- 5 g
- Sodium:
- 160 mg