- Tried & Tasted -

Tuesday, 8 March 2016

Cinnamon, Apple and Pecan Buns

These buns were made to be given away. Given away to friends whom I hold dear. I hope the warm, comforting smell of cinnamon allow the receivers to feel the warmth from a hug and I pray too that they can find solace in our Creator God.

Apple is a good companion to cinnamon and it gave the buns another dimension of texture. The sweet and nutty taste from the toasted pecans added more complementing flavors to the soft, moist and rich buns which was held together by the addition of egg and milk.

Cinnamon, Apple and Pecan Buns
Brioche Recipe 
300g bread flour
60g sugar
1 tsp instant yeast
1/2 tsp salt
140g full cream milk, at room temperature
1 egg
25g butter, at room temperature

1 egg, for egg wash
1 Tbsp of melted butter for brushing on finished buns
100g of toasted pecans, coarsely crushed 

Brown sugar mixture
75g brown sugar
25g butter at room temperature

Steps to brioche:
  • Mix bread flour, sugar, instant yeast and salt in the mixing bowl of  stand mixer. Add milk and egg to the dry ingredients and mix using a dough hook.
  • Mix for 5 minutes until a uniform dough is formed and add in the butter. 
  • Mix the dough for another 15 minutes or till all the butter is incorporated into the dough and the dough looked uniform. 
  • Cover the mixing bowl with cling wrap and let the yeast do its magic. Until the dough is double in size. About 2 hours, depending on temperature of environment
  • When the dough have completed its first proof. Remove the dough from the mixing bowl onto a work surface and divide the dough into 2 equal portions (approximately 500g each).
  • Using a rolling pin, roll 1 portion of the dough into 25 by 15cm rectangle and spread the brown sugar butter mixture (as shown above) uniformly but leaving a 3cm border at one of the long end of the dough. 
  • Spread half the cinnamon apple mixture, followed by 50g of the toasted pecans. 
  • Lift the long end of the dough that does not have a border and start rolling the dough onto itself to form a log. Seal the long end of the log by pinching the dough together. 
  • Cut the dough into 2.5cm pieces and place the cut side down into a 7 inch round pan. Leave the dough to rise and double in size in a warm moist environment. About 3 hours.
  • Repeat the same steps for the other portion of the dough. 
  • When the dough have risen, preheat oven to 200 degrees Celsius. Egg wash the top of the buns with egg wash as the oven preheat.
  • Place the 2 pans of buns into the center of the oven and lower the temperature to 180 degrees Celsius and bake for 22 - 25 minutes. If the top of buns are browning too fast, tent it with a piece of aluminum.
  • Once out of oven, brush the top of the buns with melted butter and let them cool on a cooling rack for 2 hours at least. 

Cinnamon Apples
1 granny smith apple
1 gala apple
1/2 tsp of sugar
1/2 tsp of cinnamon
A pinch of salt 
1/2 tsp of vanilla extract

Steps to cooking apples
  • Place all except vanilla extract into a pot and cooked till the apples are cooked through and soft.
  • Turn off the heat and stir in vanilla extract.
  • Set aside to cool and to be used later.

Today is International Women's Day. Hope that as we celebrate the social, economic, cultural and political achievement of women, we must not forget that collectively we make things better. 

Support one another.
Bake and share!

You can find me on
Instagram: incookiehaven


  1. Oh my this looks scrumptious! What great flavours to have. Thanks for sharing.

    1. Thanks, Lucy! Give it a try and do tell me how yours turn out. ;)