Claret's Sticky Apple Danish Buns

[edit] Ingredients

For the buns

For the Butterscotch sauce

Mix the dried yeast and honey into the warm milk and set aside in a warm place for about 10 minutes until the yeast has risen to a thick foam on top of the milk
Sieve the flour into a large mixing bowl and stir in the salt and 50g caster sugar.
Make a well in the middle of the flour and pour in the milk and yeast mixture, beaten eggs and softened butter.
Stir until combined and then tip onto a lightly floured work surface and knead for about 5 minutes until smooth and elastic.
Wash and dry the mixing bowl.
Form the dough into a ball, place in the bowl and cover with clingfilm.
Leave in a warm place for about 1½ hours or until the yeast has doubled in size.
Meanwhile, peel, core and roughly chop the apples.
Cook them over a medium heat with the remaining tablespoon of caster sugar until reduced to a puree.

Remove from the heat and cool.
Make the butterscotch Sauce by melting together the butter, syrup and brown sugar.
Add the chopped walnuts and divide the mixture between the 12-bun muffin tin.
Turn the dough onto a floured work surface and knead lightly for 1 minute.
Shape into a rectangle measuring about 30cm x 50cm with a long side nearest to you.
Spread the cooled apple puree over the dough, leaving a border of about 1cm around the edges (you could add sultanas and cinnamon at this stage if you like).
Roll up the dough, starting with the side closest to you and keeping the roll even and firm, but not too tight.
Cut into 12 even slices and place cut-side up in the bun tins on top of the butterscotch sauce.

Cover loosely with a clean tea towel and leave in a warm place for 30 minutes to rise.
Heat the oven to 180degC (160degC fan oven), gas mark 4
Bake the buns on the middle shelf for 35-40 minutes until golden brown.
Invert the muffin tin onto a large tray and allow the buns and nutty butterscotch sauce to drop out.
Serve warm or at room temperature.