Dessert

Dulce de leche and pear hot cross bun pull-apart loaf

Name: Dulce de leche and pear hot cross bun pull-apart loaf recipe
Yield: 8
Ingredients: 80g unsalted butter, chopped, plus extra to grease; 170ml milk; 1 egg; 2 1/2 cups (375g) plain flour; 2 1/2 tbs rapadura sugar or brown sugar; 7g (about 1 sachet) dried yeast; 2 tsp mixed spice; Finely grated zest of 1 orange; 70g dried pear (from gourmet food shops), chopped; 125g cream cheese, softened; 200g dulce de leche (from gourmet food shops), plus extra to serve; 1 small green pear, chopped; Maple syrup, to brush; 1/4 cup (35g) plain flour; 2 tbs milk

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2020

Combining dulce de leche and hot cross buns into one sweet treat, Matt Moran knows exactly what we want this Easter.

80g unsalted butter, chopped, plus extra to grease
170ml milk
1 egg
2 1/2 cups (375g) plain flour
2 1/2 tbs rapadura sugar or brown sugar
7g (about 1 sachet) dried yeast
2 tsp mixed spice
Finely grated zest of 1 orange
70g dried pear (from gourmet food shops), chopped
125g cream cheese, softened
200g dulce de leche (from gourmet food shops), plus extra to serve
1 small green pear, chopped
Maple syrup, to brush

Piping

1/4 cup (35g) plain flour
2 tbs milk

Method

1.

Melt butter in a small saucepan over medium heat, add milk and warm slightly. Remove from heat and whisk in egg to combine.
2.

Combine flour, sugar, yeast, mixed spice, orange zest and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on medium speed, gradually add milk mixture, then add dried pear. Increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size.
3.

Meanwhile, preheat oven to 180°C. Grease a 12cm x 28cm loaf pan and line with baking paper, allowing the paper to overhang the sides.
4.

Knock back dough on a well-floured surface and roll out to a 20cm x 45cm rectangle. With a long side facing you, spread cream cheese over the dough, leaving a 3cm border along the furthest long edge. Spread dulce de leche over the cream cheese, then scatter with fresh pear. Roll away from you to form a tight cylinder and cut into 8 even pieces. Arrange in the prepared pan, cover with plastic wrap and stand for 45 minutes-1 hour or until doubled in size.
5.

For the piping, stir flour and milk in a small bowl until smooth, adding a splash of water if needed to create a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 45-50 minutes until dark golden brown, and the loaf sounds hollow when it is tapped. Brush generously with maple syrup and serve warm or at room temperature with more dulce de leche.