Fiona Smith delves into the archives to up­date a Cui­sine clas­sic

Cuisine - - CONTENTS -

THE COVER OF IS­SUE 47 promised “48 hours of rev­elry” and the in­side pages de­liv­ered, with a Christ­mas Eve buf­fet from Ray McVin­nie, a Penny Oliver brunch and a tra­di­tional fes­tive feast cour­tesy of Annabel Lang­bein. Mean­while, Mag­gie Beer shared a pheas­ant recipe and the tast­ing panel picked the best bub­blies for all bud­gets (start­ing from $8!). I loved the idea of Annabel’s lemon brioche buns filled with Christ­mas mince. The orig­i­nal recipe was de­signed as a dessert: “Tra­di­tion with a twist – that has to be the 90s way to in­dulge in dessert at Christ­mas,” as the in­tro said. I’ve de­cided to take the booze out for my up­dated ver­sion, which makes th­ese buns per­fect for Christ­mas break­fast or a spe­cial fes­tive morn­ing tea. I have also gone for a much sim­pler recipe than the orig­i­nal one, with all the in­gre­di­ents mixed to­gether in one go.


MAKES 12 / PREPA­RA­TION 40 MIN­UTES PLUS OVERNIGHT RIS­ING TIME / COOK­ING 45 MIN­UTES 1 cup whole milk 110g but­ter 500g flour ⅓ cup su­gar 1 tea­spoon salt 8g/1 sa­chet in­stant dry yeast 1 egg finely grated zest of 2 lemons 1 tea­spoon vanilla ex­tract ½ cup raw or light brown su­gar juice of 1 lemon 70g hazel­nuts or al­monds, chopped 1½ cups fruit mince (I use Barker’s) Put the milk and 60g of the but­ter in a saucepan and gen­tly heat to melt the but­ter. It doesn’t need to be too hot, just enough to melt the but­ter.

Put the flour, su­gar, salt, yeast, egg, lemon zest and vanilla ex­tract in the bowl of an elec­tric mixer fit­ted with a dough hook at­tach­ment.

Pour in the melted but­ter and milk mix­ture, mix un­til smooth then knead for 3-4 min­utes. Al­ter­na­tively, once mixed, tip the dough onto the bench and knead by hand for 8 min­utes. Cover and leave to rise un­til dou­bled – about 1 hour.

Line a 28cm-30cm cake tin with a large piece of bak­ing pa­per (it should be big­ger than the base so that when you push it in, it comes up the sides a lit­tle).

Melt the re­main­ing 50g but­ter with the raw or light brown su­gar, stir in the lemon juice then pour this evenly over the cake tin base and sprin­kle with the nuts.

Roll out the dough to a 30cm x 45cm rect­an­gle. Cut the dough in half length­wise and then into 12 equal-sized rec­tan­gles.

Spread a ta­ble­spoon of fruit mince down the length of each piece of dough, leav­ing a 1cm bor­der. Fold over one long side of the dough to hold in the fill­ing, then roll up from the short end.

Stand the rolls, folded edge up, in the pre­pared tin with some space be­tween them. Cover and re­frig­er­ate overnight. Do not pack them tightly into the tin, es­pe­cially in the mid­dle, as the buns in this part of the tin will cook the most slowly.

In the morn­ing, take the rolls out of the fridge and bring to room tem­per­a­ture for about 30 min­utes. Pre­heat the oven to 200°C.

Put the rolls in the oven and bake for 40-45 min­utes, cov­er­ing with foil if they are brown­ing too quickly. Cool in the tin for 10 min­utes be­fore turn­ing out to serve. Recipe & food styling Fiona Smith Pho­tog­ra­phy Aaron McLean Styling Fiona Las­celles CRED­ITS Wooden cups from Walk in the Park. For full de­tails, see Cred­its In­dex.

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