Ingredients
475g plain flour
20g granulated sugar
1 tsp. dried yeast
50g unsalted butter
200ml milk
1 egg, beaten
1 tbsp. salt
Filling:
20g butter, softened
100g light brown sugar
1 ½ tsp ground cinnamon
2 pears, peeled cored and cubed
100g chopped walnuts
2 tbsp. apricot jam
Method
Mix flour and salt in a bowl. Make a well in the middle and add sugar and yeast. Melt butter and milk and pour into well with beaten egg.
Mix with a knife to form a dough and knead on a floured surface for 10 minutes or until smooth. Place in an oiled bowl and leave to rise in a warm place for around 2 hours, until double in size.
Roll out the dough on a floured surface into a thick rectangle around 25cm x 35 cm.
Spread the softened butter on the dough and sprinkle sugar and cinnamon on top. Top with chopped pears and walnuts. Roll tightly to form a cylinder and trim the ends. Cut into 8 equal parts.
Lightly grease a springform tin and place 7 rolls around the edges and 1 in the middle. Cover and leave to rise in a warm place for around 1 hour or until doubled.
Preheat oven to 180°C. and bake for around 20-25 minutes or until golden.
Melt jam with 1 tbsp. of boiling water and brush over the buns as glaze. Serve warm.
