1 Clarks Original maple Syrup
500g Strong white bread flour, plus extra for dusting
10g Easy action yeast
1 large Free range egg, lightly beaten
Put the milk, butter, syrup and salt into a pan and gently heat until the butter melts. Mix the flour golden sultanas and yeast in a large bowl and make a well in the centre.
Add the egg to the milk mixture and pour into the well in the flour. Stir the mixture until it begins to come together and then get your hands in to make a ball of dough. Knead the dough for a good 10 mins until stretchy and elastic, then place in a lightly greased bowl, cover with cling film and leave somewhere warm to prove for around an hour or until doubled in size.
Push the air out of the dough, divide into 12 equally sized pieces and shape into balls. Spread apart on a large lined baking tray cover lightly with some greased cling film and leave to prove again for another 30 mins. Preheat the oven to 190C and bake the buns for 15-20 mins until golden.
Place on a cooling rack and brush with more syrup whilst warm. Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.
BY CAT DRESSER
Adapted from Swapping Sugar for Clarks Original Maple Carob Syrup