One of the things I miss dearly since adhering to a low salicylate diet is a cosy brew of english breakfast tea. Aside from being a hug in a mug, it was the ritual of steeping the tea bag, siping from my favourite teacup, then dunking my afternoon bikkie that added to this little life pleasure. Never to let such things get me down, I’ve now swapped my tea and bikkie time for milo and bun time. These delightful fluffy buns are reminiscent of a hot cross bun, minus all the high salicylate fruits and spices. Eaten fresh from the oven or popped from the toaster, I now revel in the casual magic that is taking a bun, slathering it with butter, and watching as it melts into puddles before taking a bite.

Enjoy xx

Low Salicylate Pear and Chocolate Buns

Adapted from the brick kitchen

Makes 8 buns

Equipment

• Baking tray 
• Measuring cups
• Measuring spoons
• Mixing bowl
• Storage container

Ingredients

For the dough

1 1/2 tsp instant dry yeast

1 teaspoon caster sugar

150 ml warm milk (30°C on a thermometer)

2 cups flour

50 grams unsalted butter (softened and chopped)

2 Tbsp brown sugar

1/2 tsp salt

1 egg

1 Tbsp maple syrup

1 ripe pear

70 grams 70% dark chocolate

For the glaze

1/4 cup caster sugar

1/8 cup water

Method

1.) Preheat fan-forced oven to 170 degrees celsius

2.) In a medium bowl, combine the warm milk, yeast and caster sugar. Leave in a warm place for 30 minutes or until the mixture is frothy / bubbles

3.) Sift flour into a large bowl. Rub the butter into the flour using fingers until it resembles fine bread crumbs. Stir through brown sugar and salt

4.) Whisk egg and add into the yeast mixture. Next, add yeast and egg mixture to the flour mixture along with the maple syrup and mix to form a soft dough. if dough is still a bit sticky, add more flour until you get a smooth, workable dough.

5.) Turn onto a lightly floured surface and knead dough for 10 minutes until it is smooth and elastic

6.) Place the dough into a lightly greased bowl, cover with plastic wrap and stand in a warm place, draught-free for 1 hour for the dough to rise (doubled in size).

7.) Line a baking tray with non-stick baking paper

8.) If your pear is ripe, cut into small pieces. If they are hard, peel and chop into 4 segments. Place pieces on baking paper and coat pear with a Tbsp of melted butter. Cook in preheated oven for 15 or so minutes until soft to the bite. Put aside to cool and then chop into small pieces.

9.) When the dough has proved, punch the dough down to its original size. Knead in pear and chocolate for 30 seconds on a lightly floured surface until smooth. Divide dough into 8 equal pieces and shape each into a smooth ball. Arrange the pieces on the tray, about 1 cm apart. Cover with plastic wrap or a clean tea towel and stand for 20 minutes in a warm place for the dough to rise again (to approximately double its size).

10.) Bake the buns for 15-20 minutes, or until buns are cooked through

11.) To make the glaze, dissolve sugar in water in a small saucepan and bring to the boil. Brush glaze over the hot buns straight from the oven. Transfer to wire rack to cool.

Best served warm slathered in butter. Store in airtight container or in the freezer (wrapped individually in plastic wrap).