Tag Archives: enriched dough

Elderflower scented Belgian buns

Elderflower Belgian buns

I am testing the ovens in my new kitchen before classes commence and these were my test subjects. As I walk towards my chickens in their pen I have been struck with the delicious scent of the elderflowers growing on the tree there this last week. The smell is difficult to describe but it almost fizzes in the air, it reminds me of the Refresher sweets that I used to enjoy as a child. It is so wonderful but also fleeting, in the next week or so, the fragile blossoms will be on the floor and the berries will start to form. I decided I must use them before they are gone. I was making these buns and so thought I could add the scent to the icing. It is subtle and was missed by most of my family, in their greed to eat the bun, but I knew it was there and enjoyed it very much. You can, of course, make these buns without the elderflower syrup, but if you can, then do.

The dough for these buns is made with my enriched dough standard recipe that I use for most of my sweet buns – iced fingers, chelsea buns, hot cross buns etc. It’s adaptable, so go ahead and have a play around adding flavourings and ingredients to suit you.

For the buns:

300g strong white flour
250g plain white flour
50g white sugar
5g easy bake yeast or 10g fresh yeast mixed with a little of the water
10g fine sea salt
150ml warm milk
150ml warm water
50g softened butter
1 egg
50g mixed dried fruit or use just currants
20g softened butter

Place the flours, sugar, yeast and salt (keeping the yeast and salt separate) in a large bowl. Add the milk, water, butter and egg (you may not need all the water so hold some back) and mix with your hands or with an electric dough hook until you have a soft, slightly sticky dough. Knead for about ten minutes until smooth and elastic. Shape into a ball and place in the bowl and cover with clingfilm or a large plastic bag. Leave to rise for about two hours. The time needed will depend on the warmth of your kitchen.

Tip your dough onto a lightly floured surface and roll into a rectangle that is 2-3 cm thick. Spread the softened butter into the rectangle and sprinkle over the dried fruit.
Belgian buns Roll up from the long end, like a swiss roll and cut into 10 even slices. Place these onto a buttered baking tray. Cover with oiled clingfilm or a large plastic bag and leave to rise for another thirty minutes or so.

Preheat your oven to 180°c and bake your risen buns in the centre of the oven for 20-25 minutes until golden brown. Cool on a wire rack.

Whilst the buns are cooking make the elderflower syrup. It’s very easy and you will have some left over for drinking as a cordial or adding to a glass of bubbly, should the mood strike you.

Pick 5-6 elderflower heads carefully, You want to preserve as much of the pollen as you can as this is where the wonderful scent is contained. Check for insects and bird poo (those blinking pigeons!).

Measure 200g sugar and 200g (or ml) of water into a saucepan and place on a medium heat. Stir until the sugar has dissolved and then allow to simmer for a few minutes. Add your elderflower heads and take off the heat. Allow to infuse for twenty minutes and then strain the syrup through muslin, a clean tea towel or kitchen paper sitting in a colander and into a bowl. Allow to cool.

Measure 200g icing sugar and add a tablespoon of the elderflower sugar syrup. Stir and if needed add a little more sugar syrup until you get a good consistency. Spread this onto your cool buns in a more artful way than I can manage.

Honey and almond buns

It’s Real Bread Week this week and this is something close to my heart. The difference between real bread, made with those four ingredients of flour, yeast, salt and water and the bread that you get in the supermarket with all the added emulsifiers, fast proving and bland fluffiness are a world apart. I urge you to bake your own bread or if that doesn’t appeal (although please give it a go, just once, and I promise you will be hooked) then try to find a bakery that makes bread that meets the Real Bread Campaign’s standards.

Most of my days are consumed with the making of bread, the trialling of new recipes or the teaching of bread baking to others.  In celebration of Real Bread Week I thought I would make these beauties.

Honey and Almond Buns

These were inspired by a free sample of Manuka Honey I was sent to review by Manuka Doctor. Manuka honey is reputed to have many health benefits, with its antibacterial properties.  Now I cannot vouch for its ability to cure you of your ills, but I can tell you that it is very tasty. It has a creamy, smooth consistency and is really quite delicious, and not as strong tasting as some Manuka honey that I have tasted in the past. I ummed and erred about whether I should cook with it, as Manuka honey is expensive and is probably better spread on your toast or added to your peppermint tea (and most of my jar has been used for both of these purposes) than used so extravagantly as I do in this recipe. However, I was sent a jar to review and this is a cooking blog and would you really be interested in a picture of my honey spread on a bit of my toast? If you are making these buns at home then I recommend you use a very good local honey (and check the jar carefully to make sure it is local honey and not just packed locally) and save your Manuka for your toast and to sweeten your tea or smoothie.

This recipe is the enriched dough recipe I use in my baking classes, but with the sugar swapped for honey and it really does ring the changes, making a deliciously sticky and aromatically sweet bun.

Honey and Almond Buns

300g strong white flour
250g plain flour
10g salt
10g fresh yeast or 5g easy bake yeast
1 egg, beaten
150ml milk
150ml water
50g butter
50g honey

For the filling:
30g melted butter
50g flaked almonds
100g honey

For the glaze:
2 tbsp honey
Flaked almonds

Method
Place the flours, and salt in a large bowl, mix well. If you are using easy bake yeast then add this to the flours. If you are using fresh yeast crumble into a small bowl or cup. Heat the milk and the water over a gentle heat until just warm to the touch. Pour a little over the yeast and stir well to dissolve. Add all the liquid and yeast to the flours. You don’t have to wait for the yeast to bubble.  Melt the butter with the honey over a gentle heat and add to the flour with the egg.  Mix well together and then knead for about five to eight minutes until smooth and elastic. You can do this with the dough hook in a free standing mixer, with the mixer on speed 1 and for about three to five minutes.

Shape the dough into a ball, place into a bowl and cover with a large bag or lightly oiled clingfilm and leave to prove for about an hour to an hour and a half. With all of the egg, milk and butter in this dough it may take longer to rise. So use your judgement and when it looks like it has doubled in size it is ready for the next stage.

Lightly flour your work surface and turn the dough out. Roll the dough into an oblong measuring 20cm x 40cm. Brush all over with the melted butter. Warm the honey and brush all over. Sprinkle with the flaked almonds. Roll up from the long end like you would a swiss roll. Cut into nine equal pieces.

Lightly butter a square 20cm tin and place the buns in three by three (see above pic). Using your palm to flatten slightly so that when they have proved they will all be joined together in a batch. This will mean you have that lovely soft sides to your bun when you tear the nine buns apart once cooked (see pic below). Cover again with a large plastic bag or lightly oiled clingfilm and leave to prove for about thirty minutes, or longer if your kitchen is cold. They will have grown and merged together.

Preheat your oven to 200ºc, or use the roasting oven of the Aga with a grill rack set on the floor of the oven. Remove the bag or clingfilm and place in the oven and bake for about 25 -30 minutes until the buns are golden. Drizzle over another 2 tablespoons of honey whilst the buns are still warm and sprinkle over some more flaked almonds. Leave in the tin for ten minutes and then turn out onto a wire rack to cool completely.

honey and almond bun