- 14g fresh yeast / 7 g dried active yeast
- 160ml milk, lukewarm
- 1 tsp vanilla extract
- 450g plain flour
- 55g caster sugar
- Pinch of salt
- 2 eggs
- 125g butter, melted
- 80ml maple syrup
- 60g brown sugar
- 75g butter, chopped
- 100g butter, softened
- 100g brown sugar
- 2 tsp ground cinnamon
- 100g Walnuts, chopped
- Firstly to prepare the dough place the yeast, milk, and vanilla in a bowl and mix to combine.
- Sieve in the flour, then add the sugar, salt, and mix to combine. Next, add the yeast and milk mixture, then add the eggs and melted butter.
- Using your hands, combine the dough until it comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
- To make the maple glaze, pour the maple syrup into a pan and add the sugar and butter, cook gently over low heat and cook for 5 minutes.
- To make the cinnamon butter, place the butter, sugar, and cinnamon in a bowl. Set aside.
- Roll the dough out on a lightly floured surface to make a 60cm x 25cm rectangle. Spread with the cinnamon butter, leaving a 1cm border around the edge, and sprinkle with the walnuts.
- Starting with the longest side, roll tightly to enclose the filling.
- Trim the edges of the bun and cut into 12 even pieces. Place the pieces, side by side and scroll side up in a greased square baking tin. Set aside for 30 -45 minutes or until doubled inside.
- Preheat oven to 180°C /350F/Gas Mark 4
- Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminum foil and bake for a further 15 - 20 minutes or until cooked through and golden.
- Allow to stand for 2 - 3 minutes then brush with the maple glaze, allow to cool slightly before serving.