15 min

Now that the apple season is here I am getting into baking with apples again. If only you could have had a whiff of these coming out of the oven. I can only describe it as the most heavenly bread aroma mingled with rum and apple but you will have to try it for yourself to get a hit of that.

Apple, Coconut & Raisin Buns

For the dough

300g strong white flour

½ tsp salt

2 tbsp caster sugar

1 ½ tsp easy blend yeast

25g butter, melted

1 egg, beaten

150ml whole milk

½ tsp vanilla essence

For the filling

40g seedless raisins

1 ½ tbsp dark rum

1 medium cooking apple (about 200g)

1 tbsp lemon juice

70g dark Muscavado Sugar

40g desiccated coconut

25g butter, melted

2 tbsp icing sugar


In a small jug, soak the raisins in the rum for at least 4 hours or overnight.

For the dough, in a large mixing bowl, or the bowl of your electric stand mixer, stir together the flour, sugar, salt and yeast.  Add the cooled melted butter, beaten egg, vanilla essence and milk and stir together, or using the dough hook attachment of your mixer, mix to a soft but not sticky dough.

Knead the dough on a lightly floured surface for about 10 minutes, or let your mixer do the work for about 5 minutes, until smooth and elastic.  Put into a lightly floured bowl and cover the top with cling film (or I use a shower cap).  Leave in a warm place until doubled in size. This will take between 1 – 2 hours.

Meanwhile make the filling. Drain the raisins in a small sieve over a jug and reserve the liquid.

Peel, core and grate the apple into a bowl and mix with the lemon juice. Leave to stand for 30 minutes. Drain the apples in a colander over a jug or bowl reserving the juice. Place the apples into a medium bowl and stir in the sugar, coconut and raisins. Set aside.

Grease or line with baking parchment a large baking sheet or use 2 smaller baking sheets.

Turn the dough out onto a lightly floured work surface and knead lightly for 2 minutes.  Roll the dough out on a work surface lightly dusted with flour into a 30 x 40cm rectangle and brush with the butter. Spread the apple mixture evenly over the dough then, starting from the short side, roll the dough up tightly.

With a sharp knife, cut the rolled dough into 12 even slices and place well apart on the baking sheet or sheets. Pinch the ends of the buns to stop them unraveling.  Leave the buns to rise for about 30 minutes.

At the last 10 minutes of rising, preheat the oven to 180C/160C fan.

Bake the buns in the preheated oven for about 12 – 15 minutes, until golden.  You may need to turn your baking trays half way through to get an even colouring.

Sieve the icing sugar into 75ml of the reserved juice and stir until combined. Brush over the hot buns. Leave the buns to cool on a cooling rack.

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