Cream buns

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Makes 12

350ml dou­ble cream 7g dry yeast 600g plain flour 55g caster sugar 125ml warm milk, plus 1 tbsp milk ½ tsp mixed spice 90g but­ter, chopped, plus ex­tra for greas­ing 55g sul­tanas 250ml warm wa­ter, plus 1 tbsp wa­ter 1 tsp pow­dered gela­tine 1 tbsp caster sugar 80g rasp­berry jam ic­ing sugar, for dust­ing In a small bowl, com­bine the yeast, 1 tsp of the flour, 1 tsp of the sugar and all the warm milk. Cover and let stand in a warm place for ap­prox­i­mately 10 mins un­til frothy. Sift the re­main­ing flour and spice into a large bowl and stir in the re­main­ing sugar. Rub in the but­ter, then stir in the sul­tanas. Stir in the yeast mix­ture and warm wa­ter, com­bin­ing to a soft dough. On a floured sur­face, knead the dough un­til smooth and elas­tic, then place in a large greased bowl. Cover and leave to stand in a warm place for ap­prox­i­mately 40 mins un­til dou­bled in size. Pre­heat the oven to 200°C/gas mark 6. Knead the dough again on a floured sur­face, then di­vide into 12 por­tions. Knead the por­tions into balls and place on greased oven trays. Leave to stand, un­cov­ered, in a warm place for ap­prox­i­mately 15 mins un­til well risen. Brush evenly with the 1 tbsp of milk. Bake the buns for 10 mins, then re­duce the heat to 180°C/gas mark 4 and bake for a fur­ther 10 mins. In the mean­time, make the bun glaze. Pour the 1 tbsp wa­ter into a heat­proof cup and sprin­kle over the gela­tine and sugar. Stand the cup in a small pan of sim­mer­ing wa­ter and stir the mix un­til dis­solved. Brush the hot buns with the hot glaze, then leave them to cool on wire racks. In a bowl, whip the dou­ble cream un­til thick­ened and stiff peaks form. Split the cold buns and fill with jam. Pipe the cream into the buns and top with more jam. Dust with sifted ic­ing sugar and serve.

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