Praline Buns

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• FOR THE DOUGH
• 250 ml whole milk
• 60 gram(s) unsalted butter
• 2 large eggs
• 15 gram(s) fresh yeast
• 500 gram(s) strong white flour
• 50 gram(s) caster sugar
• 10 gram(s) salt
• FOR THE PRALINE CREAM
• 100 gram(s) unsalted butter, softened
• 50 gram(s) caster sugar
• 150 gram(s) powdered praline
• 25 gram(s) plain flour
• 1 pinch(es) salt
• 1 large egg
• 1 tablespoon(s) cider brandy (optional)
• FOR THE EGG WASH
• 1 large egg
• 1 tablespoon(s) milk

Method

1. Heat the milk to hand hot, stir in the butter to melt, and whisk in the eggs.
2. Rub the yeast into the flour until the mixture resembles fine breadcrumbs, then stir in the sugar and salt.
3. Fix the dough hook to the mixer, set the bowl in place, filled with the flour mixture, set the machine going on its minimum speed and add the liquid all at once. Mix on minimum for about 2 minutes, until all the flour has been incorporated, then increase the speed to the next lowest setting, and knead for about 7 minutes. Remove the bowl, take out the hook, cover the dough and leave it to rise in a warm, draught-free spot until it has doubled in bulk. This will take about an hour in a warm kitchen.
4. Cream the butter and sugar together until pale and fluffy. Beat in the praline, flour and salt, then the egg and cider brandy. Set aside.
5. Heat the oven to 220°C (200°C fan oven) gas mark 7 and place the shelf in the centre. For a traybake, grease and flour a tin, preferably loose-bottomed, measuring approximately 20cm x 30cm x 4cm. Alternatively, grease and flour a large heavy oven tray, or line it with baking parchment.
6. Gently turn the dough out onto a liberally floured surface, keeping the air in it, and press it out into a rectangle about 40cm by 30cm. Spread the praline cream almost to the edges. Roll up the dough, fairly tightly, from the longest edge.
7. Cut the sausage of filled dough into 2cm lengths and set them slightly apart in the prepared traybake tin, or well apart on the baking sheet. Mix together the egg and milk glaze and lightly brush the tops of the buns with it. Cover and leave them in a warm place until they have almost doubled in bulk.
8. Paint the tops with egg wash again and bake for about 30 minutes for the traybake, 20-25 minutes for individual buns.
9. Cool to warm and serve at once.
10. Dried yeast note: 1 teaspoons of easyblend or dried yeast can be substituted for the fresh yeast. Incorporate according to the instructions on the packet. Recipe by Shona Crawford Poole

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