Apple and CinnamoyBrioche Buns


1/2 quantity brioche dough

flour, to dust

2 sweet desert apples

1 tbsp lemon juice

75g vegan butter, softened, plus extra to grease

50g soft dark brown sugar

1 tsp ground cinnamon plus extra to sprinkle on top

In the recip, brioche dough is swirled with delicious apple and cinnamon mixture, rather like a decadent Chelsea bun, by cooking each buns, by cooking each bun in a target tin for 10-15 minutes. The brioche dough freezes well, so you could make a whole quantity, use half for this recipe and freeze the other half for another occasion. You a 20-22cm round cake tin. I used gluten-free flour so I’m not happy with the quality of the bun find it a little bit tricky working with gluten-free flour.


1.Make the brioche dough following the a recipe

2.While the dough is chilling, peel, core and cut the apples into 5mm dice, then put into a bowl and coat with lemon juice the acidity will stop the apple from browning.

3.Place the butter in a medium bowl and beat in the sugar and cinnamon using a wooden spoon.

4.Lift the chilled dough out onto a lightly floured surface using a rolling pin, roll the dough to a rectangular about 30 x25 I’m, at least 5 mm thick. Spread the butter over the dough as evenly as possible, leaving a 5mm border around the edge.

5. Drain the apple and pat dry with kitchen paper. Sprinkle the apple pieces evenly over the spiced butter. Roll up the dough rectangle lengthways as you would for swiss roll, trim off the ends and cut into 8 equal slices.

6.Generously grease the cake tin with butter. Arrange 7 buns, cut side up, around the edge of the tin, leaving a little space between each one to allow them to expand as they prove. Place the eighth bun in the middle.

7.Cover loosely with lightly oiled cling film and leave to prove until doubled in size. Meanwhile, heat the oven to 220°C/ has mark 7.

Bake in the oven for 40-50 minutes until risen and golden, and without any greatness of uncooked dough towards the centre of each roll. If the brioche starts to take on too much colour before it cooked, turn the oven down to 180°C/ had mark 4 and continue cooking on a lower shelf. Remove from the oven and turn out onto a site rack to cool. Sprinkle cinnamon and sugar on top if you wish.