Apple and allspice sticky buns
Time and Temperature: 400 F for 22 - 25 min
Yield: 12 muffin tins worth
1/2 cup golden raisins
2 1/2 cups all-purpose flour, plus a bit more for rolling
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp ground allspice, divided
1/2 tsp salt
1/2 cup cold unsalted butter, divided
1 egg, beaten
3/4 cup milk
1 tsp vanilla extract
1 1/2 to 2 cups peeled and diced Granny Smith apples
2/3 cup walnut halves, chopped
1/2 cup brown sugar, divided
1/4 cup maple syrup
Heat oven to 400 F. In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp 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.

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 10x15-inch rectangle. Cover with a damp tea towel.

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.

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 minutes. Let cool slightly, turn over onto a platter and serve warm or store in an airtight container for up to five days.