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Apple Barley Cinnamon Buns

 
By Molly MacRae, SAIT Polytechnic1st Place Winner of the 2008 Barley Baking ContestBread Category

Ingredients

Dough
  • 1 cup barley flour
  • 1/4 cup bread flour 
  • 2/3 cup water 
  • 3/4 cup Guinness beer 
  • 1/4 cup barley flakes*
  • 3 tsp yeast, fresh
  • 1 tsp vital gluten
  • 2 tsp sugar
  • 2 tsp butter, melted
  • 1 tsp egg yolk
  • 1 tsp salt 
Filling
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 Tbsp cinnamon
  • 1 large granny smith apple, chopped
Icing
  • 1 cup icing sugar
  • 1 cup cream cheese
  • 2 Tbsp maple syrup
*barley flakes are available at most health food stores

Directions

  1. Combine flours, water, and beer and let stand unrefrigerated for 4 hours or overnight. 
  2. Soak the barley flakes in water for 30 minutes; drain well and add to flour mixture. 
  3. Add yeast, vital gluten, sugar, butter, egg yolk, and salt to flour mixture; mix with a dough hook for 1-2 minutes on low speed, then 3-5 minutes on medium speed. 
  4. Cover and let rest for half an hour. 
  5. Roll dough out to 1/8" thick, brush generously with melted butter, then sprinkle with brown sugar, cinnamon, and apple. 
  6. Roll dough up into a tight log. 
  7. Cut log into 2 inch pieces and place close together in a greased round baking pan, cut side up. 
  8. Bake 18-20 minutes at 400F. 
  9. Once slightly cooled, spread icing on top. 

Yields 12 buns. For icing, cream together icing sugar and cream cheese with a mixer until smooth, then add maple syrup until all is incorporated.

  
         

 
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