Ingredients
3 1/4 cups (800 mL) all-purpose flour (approx.).
1/4 cup (60 mL) granulated sugar
1 pkg (8 g) instant yeast (rapid-rise)
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) milk
1/3 cup (75 mL) Rougemont McIntosh Apple Juice
2 tbsp (30 mL) butter
1 egg, at room temperature
1/2 cup (125 mL) raisins
1 apple, peeled, cored and diced
GLAZE:
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) Rougemont McIntosh Apple Juice, divided
1 cup (250 mL) icing sugar
Preparation
- Whisk together 3 cups (750 mL) flour, sugar, instant yeast, cinnamon, salt and nutmeg.
- Heat milk, apple juice and butter in saucepan set over low heat until butter is melted. Let cool to about 120°F (49°C). Stir into flour mixture along with egg to form sticky dough.
- Turn out onto floured surface; knead in as much of the remaining flour as needed for about 10 minutes or until dough is smooth and elastic.
- Place in greased bowl; cover and let rise until doubled in bulk, about an hour. Punch down. Knead in raisins and apple. Let stand for 5 minutes.
- Preheat oven to 350°F (160°C). Divide dough into 12 pieces. Form each piece into ball, stretching and pinching underneath so ball is smooth on top.
- Place balls close together on parchment paper–lined baking sheet, so that they are barely touching. Cover and let rise for about 30 to 45 minutes or until doubled in bulk.
- Bake for 25 to 30 minutes or until golden and sound hollow when tapped on bottom.
- Glaze: Heat corn syrup and 1 tbsp (15 mL) apple juice in small saucepan set over low heat until runny. Brush over hot buns. Let cool completely.
- Mix icing sugar with remaining apple juice. Transfer to resealable bag. Snip off small corner. Pipe cross over top of each cooled bun. Let stand until set.