Boy, do I have a treat for you. Sweet, pillowy sticky buns filled with maple butter, espresso syrup and chocolate.
How does that sound?
The espresso syrup idea has been going around in my head for ages – I saw it on a blog somewhere but can’t for the life of me remember which one. Which I apologise for because I always like to give credit where credit is due.
One word of warning – these aren’t for the faint hearted. They are rich, but not so rich it would stop you from going for seconds. My favourite part of these buns? The coffee maple icing – it really is amazing. I couldn’t and didn’t want to stop licking the spoon while making it.
Throw the diet out of the window and make these. Even just for one weekend. It will be totally worth it.
Coffee, maple and chocolate sticky buns
for the dough
500g strong white flour
10g fast action yeast
45g unsalted butter
Seeds of one vanilla pod or 1 tsp vanilla extract
One medium egg, beaten
Place the flour in the bowl of a mixer and place the salt and yeast on separate sides of the bowl.
Place the water, milk, butter and vanilla seeds/extract in a small saucepan and heat very gently until the butter has melted. Don’t let the mixture get too hot, you just want to warm it enough so the butter melts. Take off the heat and beat in the egg. Pour this mixture over the flour and knead for 5 minutes or until the dough is shiny, smooth and springy. Leave to prove for at least one hour or until at least doubled in size.
While the dough is proving you can make the espresso syrup and prepare the filling.
For the espresso syrup and filling:
120ml espresso – how strong is up to you. I like my coffee full flavoured so I used two rounded tsp of instant espresso.
150g Moose Maple Butter – but regular butter would also be fine
75g chocolate chips
2 tbsp espresso syrup
For the coffee-maple icing (for pouring over the baked buns)
150g icing sugar
One tablespoon maple syrup
The remaining espresso from the espresso syrup
Mix the icing sugar with the maple syrup and enough of the espresso to make a pourable icing.
Make your espresso and leave to cool slightly. Pour 50ml of the espresso into a small saucepan with 50g brown sugar and bring to the boil. Simmer for 5 minutes or until you have a sweet, sticky syrup. Remove from the heat and leave to cool.
When the dough has at least doubled in size, turn out onto a lightly floured work surface and roll out into a rectangle. Spread the soft maple butter over the dough, leaving a 2cm border. Scatter over the chocolate chips and drizzle with the espresso syrup.
Roll up fairly tightly from one of the long ends just like a Swiss roll. Cut into 10 equal pieces and place each piece in a lined 23cm tin. If there are gaps don’t worry – they will puff up beautifully later.
Leave to prove for around 45 minutes or until doubled in size.
Preheat the oven to 200c. Brush the tops of the buns with beaten egg and bake for 30-35 minutes or until risen and very golden. Remove from the oven and immediately pour over the coffee-maple icing.
All that’s left to do now is dive right in…..