Mace, Chestnut and Vanilla Morning Buns

Ingredients

• 200 g of chestnut purée

• 250 ml of whole milk

• 140 g of unsalted butter (40g softened), plus 100g melted for brushing over the buns, plus extra for the tin

• 2 tsp of fine salt

• 50 g of light muscovado sugar

• 1 heaped tsp of ground mace, plus ½ tsp

• 2 tsp of vanilla bean paste

• 2 medium eggs, at room temperature

• 40 g of light brown sugar

• 1 tsp of quick/easy yeast

• 400 g of strong white flour, plus extra to dust

• 1 tsp of flavourless oil, for the bowl

• 100 g of caster sugar

• 0.5 tsp of ground nutmeg

8 buns - per bun

Calories~569 kcal

Protein~9 g

Carbs~81 g

Fat~22 g

Fiber~3 g

Sugar~35 g

Total recipe

Calories~4,550 kcal

Protein~75 g

Carbs~650 g

Fat~175 g

Fiber~20 g

Sugar~280 g

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.