Maple bacon and pecan hot cross buns

For the hot cross buns (makes 24)

3 tsp yeast

180ml maple syrup (extra to brush)

150g unsalted butter, melted and cooled

1 egg plus 1 egg yolk

2 tbsp ground cinnamon

2 tsp mixed spice

750g strong plain flour (plus 150g for cross)

250g pecans chopped very finely

For the bacon butter

60ml maple syrup

4 thin slices smoked streaky bacon

250g butter softened

For the pecan crunch

200g roughly chopped pecans

60ml maple syrup

pinch of sea salt flakes

Method:

Combine the yeast, 180ml of maple syrup and 375ml of warm water in a bowl and whisk slightly. Cover and stand for 10 minutes in a warm place until frothy

Place the butter, egg and egg yolk in a bowl and whisk, set aside

Place 750g of flour, cinnamon, mixed spice and chopped pecans in a bowl with a dough hook attachment and mix for 1 minute

Once incorporated add your yeast mixture and your egg mix along with 2 tsp salt flakes and combine

Allow this to knead for about 8 minutes or until smooth

Transfer to a large greased bowl, cover and stand for 1 hour or until doubled in size

Preheat the oven to 180 degrees, grease and line 2 baking trays with baking paper

Dust your surface with a little flour and work the dough into a ball

Weigh the entire dough and divide into 24 portions (they may look small but they double in size)

Once weighed using your hands, roll each one into a tight ball and place on tray 2 cm apart

Once they are all rolled, cover them with a clean tea towel and leave for 30 minutes to prove slightly

Whilst they are proving combine the remaining 150g flour and 200ml water in a bowl

Place in a piping bag with a plain nozzle and pipe a cross on each bun

Bake for 30 minutes or until golden brown

The bun should sound hollow when tapped

Brush the hot cross buns with the remaining 60ml of maple syrup

For the bacon butter combine 60ml of maple and bacon in a non stick frying pan over high heat. Heat until bacon is cooked through

Let the bacon cool and then chop into small chunks and add it to your softened butter

For the pecan crunch lay the chopped pecans onto a tray with baking paper drizzle with maple syrup and cracked sea salt and bake in the oven until toasted

Now you have all your elements ready you can eat

Happy baking

with love

x

The best maple and bacon hot cross bun recipe hands down

This is another recipe from delicious magazine, I tweaked this only slightly by using hickory smoked bacon as it brings a little more flavour and I think it pairs so well with maple syrup.

Bacon butter and salted pecans really add to these hot cross buns and make them even more amazing.