Cost Breakdown

Critical Success Points

• • Bring the syrup to a boil without burning
• • Incorporate the hot syrup into dry ingredients without forming lumps
• • Rest the dough for 1 hour
• • Bake until golden coloration
• • Freeze before glazing to facilitate dipping
• • Melt chocolate to 45 °C without overheating
• • Quick dip of buns in the glaze

Safety Warnings

• • Boiling maple syrup can cause severe burns; handle with care and wear kitchen gloves.
• • Melted chocolate at 45 °C remains very hot; avoid any skin contact.
• • Use kitchen gloves when removing the buns from the oven (170 °C).
• • Be careful with sharp knives when cutting the apricots.