Gourmet Traveller (Australia)

Sally Lunn bun with cranberrie­s and orange..



A kick of orange liqueur adds a grown-up touch to this classic loaf. Best served on the day it’s made, spread thickly with creamy New Zealand butter.

70 gm dried cranberrie­s or sour cherries 60 ml Cointreau

150 ml lukewarm milk

7 gm (1 sachet) dried yeast

70 gm raw caster sugar

350 gm (2⅓ cups) bread flour

1½ tbsp finely grated orange rind

2½ tsp vanilla bean paste

50 gm butter, melted, plus extra for greasing

2 egg, lightly beaten

Coconut flakes, to serve


160 gm (1 cup) pure icing sugar, sieved 30 gm softened butter

2 tbsp orange juice 1 Place dried cranberrie­s or cherries and Cointreau in a small saucepan over medium heat and bring to the boil. Remove from heat and set aside to soak. 2 Meanwhile, whisk milk, yeast and 1 teaspoon sugar in a small bowl to combine, then set aside in a warm place until foamy (5 minutes). Combine flour, cranberry mixture, rind, vanilla, remaining sugar and 1½ tsps salt in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture, butter and 1 beaten egg, and mix on low speed to combine, then increase speed to medium, mix until smooth and elastic (8 minutes). Place dough in a lightly buttered bowl, cover and stand in a warm place until doubled in size (2 hours). 3 Knock back dough on a lightly floured surface, and without flattening, shape into a 16cm diameter and 5cm high round. Place on an oven tray lined with baking paper. Cover loosely with oiled plastic wrap and stand until risen to 20-22cm diameter round (1-1½ hours).

4 Preheat oven to 200°C. Brush bun with remaining beaten egg and bake until golden, covering if overbrowni­ng (25-30 minutes). Cool on a wire rack.

5 For orange icing, beat icing sugar and butter in a stand mixer on low speed until just combined. Gradually add juice and beat until just combined (do not over beat or mixture will split). Spread over cooled bun, scatter with coconut and serve slices with butter.

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