A sweet cause Ambrosia beehives
In support of the Breast Cancer Foundation, Allyson Gofton offers these Pink Ribbon Breakfast sweet treats.
Dried berry fruits soaked in floral and fruity Earl Grey tea, and fragranced with nuances of orange make an ambrosial infusion of flavours with which to adorn a sweet, buttery, yeasty bun. If you’re unable to get dried raspberries and strawberries, use dried blueberries and cranberries.
Ambrosia beehives
Preparation time: 1 1⁄2 hours Baking time: 15-20 minutes Makes 8
Ambrosial topping
■ 1 cup frozen raspberries ■ 1⁄2 cup raspberry-based fruit juice
■ 1 Earl Grey tea bag ■ 1⁄2 cup dried raspberries ■ 1⁄4 cup dried strawberries
■ 2 tablespoons mixed peel
Buttery buns
■ 1⁄4 cup sugar ■ 1⁄2 cup warm water
■ 2 1⁄2 teaspoons active dried yeast mixture (dried yeast with bread improvers)
■ 1 egg, at room temperature
■ 100g butter, softened
■ 2 cups high-grade flour, sifted ■ 1⁄2 teaspoon salt
Put all of the ambrosia topping ingredients into a small saucepan. Simmer for 2-3 minutes until thick and pulpy. Remove from the heat, cool and remove the tea bag.
Grease eight standard muffin tins or line with paper cases.
In a large bowl, stir together one tablespoon of sugar with the warm water and the yeast. Set aside for 10-15 minutes or until the mixture is frothy.
Add the egg to the frothy mixture and mix in with a fork. Add the remaining buttery bun ingredients and use a wooden spoon to beat to a thick batter. This batter does not require kneading, but must be well beaten. Divide evenly among the muffin tins or paper cases.
Spoon equal amounts of the ambrosial topping over the buns. Cover with a clean, lightweight tea towel and set in a warm place for 40 minutes, or until the buns have doubled in bulk.
While the buns are rising, preheat the oven to 190 degrees Celsius (170C fan bake). Set the rack in the centre of the oven. Cover the buns with a piece of baking paper and place into the oven.
Bake for 15 minutes, before quickly removing the baking paper and cooking a further five minutes, or until the buns are well-risen and firm to the touch. Stand for five minutes before serving, as the topping can be quite hot.
Best served warm and eaten within two days. Keep in an airtight container.