Izy Hossack’s Wholemeal Maple Pecan Buns


There are certain flavours in the world that were meant for each other, with maple syrup and toasted pecans being an ultimate food power couple. These wholemeal maple pecan buns combine both for a delectable result

• 125ml maple syrup
• 2 tablespoons demerara sugar
• 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 tablespoons milk
• 95g pecans, chopped, plus 12 pecan halves, to serve
• 1 quantity Basic bread dough, (see note)
• flaky salt, for sprinkling
• Salted treacle butter, to serve

1 Liberally butter a 12-cup muffin tin. In a small saucepan, heat the maple syrup, sugar, butter, salt and milk over a medium-low heat, stirring gently, until melted and combined. 2 Bring to a simmer then remove from the heat. Divide the pecans and the maple mixture between the cups of the buttered muffin tin.
3 Punch down the bread dough and divide it into 12 balls then place a ball of dough in each muffin cup. Cover with oiled plastic wrap and leave to rise in a warm place for 30–45 minutes, until doubled in size. Preheat the oven to 180°C.
4 Once the buns have risen, remove the plastic wrap and bake them for 20–25 minutes until puffed and golden brown. Immediately flip the hot tin upside down onto a cooling rack and leave for 5 minutes.
5 Lift up the muffin tin and scrape out any of the maple topping that may be stuck, placing it on top of the buns.
6 Top each bun with a pecan half and a sprinkle of flaky salt. Serve warm with the salted treacle butter.

Wholemeal Maple Pecan Buns recipe courtesy of Izy Hossack, extracted from Top With Cinnamon

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