250ml whole milk
50ml Clarks Original Maple Carob syrup
500g strong white bread flour, plus extra for dusting
150g golden sultanas
10g easy action yeast
1 large free-range egg, lightly beaten
50ml Clarks Original Maple Carob syrup to brush onto buns whilst they're warm
1. Put the milk, butter, syrup and salt into a pan and gently heat until the butter melts. Mix the flour, golden sultanas and yeast in a large bowl and make a well in the centre.
2. Add the egg to the milk mixture and pour into the well in the flour. Stir the mixture until it begins to come together and then get your hands in to make a ball of dough. Knead the dough for a good 10 minutes until stretchy and elastic, then place in a lightly greased bowl. Cover with cling film and leave somewhere warm to prove for around an hour or until doubled in size.
3. Push the air out of the dough, divide into 12 equally sized pieces and shape into balls. Spread apart on a large, lined baking tray and cover lightly with some greased cling film. Leave to prove again for another 30 minutes. Meanwhile pre-heat the oven to 190ºC and bake the buns for 15-20 minutes until golden.
4. Place on a cooling rack and brush with more syrup whilst warm.
Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup