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Prep Time
10 mins
Total Time
45 mins


1/2 cup
golden raisins
125 mL
2 1/2 cups
all-purpose flour, plus a bit more for rolling
625 mL
1/2 cup
125 mL
2 tsp
baking powder
10 mL
1 1/2 tsp
ground allspice, divided
7 mL
1/2 tsp
2 mL
1/2 cup
cold unsalted butter, divided
125 mL
egg, beaten
3/4 cup
175 mL
1 tsp
vanilla extract
5 mL
1 1/2 to 2 cups
(375 to 500 mL) peeled and diced Granny Smith apples
2/3 cup
walnut halves, chopped
150 mL
1/2 cup
brown sugar, divided
125 mL
1/4 cup
maple syrup
60 mL


Step 1
Preheat oven to 400°F (200°C). In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp (5 mL) allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal.
Step 2
In a small bowl, whisk together the egg, milk and vanilla; add to flour mixture and stir to combine. Turn mixture out onto a lightly floured surface and knead just until it comes together. Roll dough into a large 10 x 15-in. (25 x 38 cm) rectangle. Cover with a damp tea towel.
Step 3
In a bowl, toss remaining allspice with the apples, walnuts, half of the brown sugar and well-drained, plumped raisins. Melt remaining butter and liberally brush it over the dough (reserve the excess). Sprinkle the dough evenly with half of the apple mixture. Roll up into a tight log. Pinch ends together and trim off; cut remaining log into 12 pieces. Cover again with a damp towel.
Step 4
Brush a 12 cup muffin pan with reserved melted butter. Combine remaining melted butter, brown sugar, apple mixture and maple syrup, and spoon a little into each cup. Set a bun overtop apple mixture and press lightly to secure. Place muffin pan on a parchment paper-lined baking sheet (to catch drips) and bake on the centre rack until golden and bubbling, 22 to 25 min. Let cool slightly, turn over onto a platter and serve warm or store in an airtight container for up to 5 days.


Baked Goods Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
11 g
Saturated Fat:
6 g
49 g
2 g
35 mg
5 g
160 mg