ingredients makes 12 buns

250gr plain flour

250gr strong white bread flour 1*7gr sacket fine sea salt

270ml whole milk

50gr maple mple syrup

40gr butter diced

flourless oil for greasing

for the filling

225gr unsalted butter, diced

3 tablespoons maple syrup

. to make the dough , but both flours the yeast and salt into the bowls a stand mixer with the dough hook put the milk , maple syrup and butter into a saucepan and set over a high heat and butter into the saucepan and let over a high heat as the milk feels just warm remove it from the heat – the butter won’t have melted fully , pour into the bowl along with the egg , kneald with the egg , kneald on a medium speed for 7-10minutes until it smooth and elastic , shape into a ball add a tablespoon and turn the dough to coat it the bowl and leave to prove until the doubled has doubled size around 1hour . meanwhile make the brown butter filling melt the butter in a saucepan over a medium heat once melted turn up and bring to the boil. swirl the pan every 30 minutes and so as the bubbling starts to quiten and a cuppucino like foam appears on the surface , take it off the heat and pour into the shallowdish to cool and solidy .

When the doubled has doubled in size place the bowl in the freezer to firm up the dough a little making it easier to roll out while the dough chills , add the sugar , maple flour, cinnamon and a good pinch to salt to the semi set brown with a good pinch of salt to the semi set- brown butter and stir to a paste . Dust the workshops with flour and roll the dough out a 45cm square spread the filling evenly over the square over the square of dough , then roll up into a very tight spiral . trim the ends then cut the dough into 12 even portions set the dough, set the dough portions spiral side into a well greased baking tin about 20cm *30cm cover loosely and allow to proove until doubled in size bake for 20 minutes until lightly golden and cooked through

To make the frosting cream the butter beat in soft cheese fllowed by the maple syrup and beat until smooth beat the maple and beat until smoothand well combined as soon as the buns come out of the oven , spread the frosting over them cool 10-15 minutes before eating .

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