Spiced stout buns
from The Guardian
For these Easter buns I’ve completely re-jigged the recipe to give a dark spicy richness.
I know, the crosses are a bit weird but I was experimenting with piping a cooked starch mixture and...no, it doesn't work. But the buns are lovely!
325ml tin stout, preferably Mackesons
1 1/2 tsp each ground ginger, cinnamon and mace
1 1/2 tsp dry instant yeast
875g strong white flour, plus extra for shaping and piping
325g raisins
250ml hot black tea
175g mixed peel or finely chopped dried apricots
1 large egg
50g melted butter
50g caster sugar, plus extra for the top
1 1/2 tsp salt
The night before mix the stout, spices, yeast and 325g flour in a deep bowl. Put the raisins, peel and tea in another bowl. Next day mix the egg and butter with the fruit then stir with the beer and spice batter. Add 550g flour, sugar and salt and mix well. Leave 10 minutes then lightly oil your hands and a 30cm patch of worktop. Knead the dough for 10 seconds. Wait 10 minutes then repeat the quick knead twice more at 10 minute intervals then leave an hour. Divide into 100g pieces, shape into balls and place touching on a tray lined with non-stick paper. Leave 1 1/2 hours then mix extra flour with water to a paste and pipe crosses on each. Bake at 200°C/fan 180°C/390°F/gas 6 for 25 minutes. Mix a tablespoon each caster sugar and boiling water and brush over while hot.
If you have any questions about the recipe you can ask on our forum
Comments are closed.