Evening Standard - West End Final Extra - ES Magazine - - Weekending -

Makes 8 40g but­ter (at room tem­per­a­ture) 150ml whole milk 3 tbsp caster sugar 250g flour, plus ex­tra for dust­ing 1½ tsp fast-ac­tion yeast ¼ tsp ground car­da­mon A good pinch of salt 1 egg yolk For the fill­ing: 100g marzi­pan 2 tbsp whole milk ¼ tsp ground car­damom 1 egg 200ml whip­ping cream 3-4 tbsp ic­ing sugar Put the but­ter and milk in a pan and heat un­til the but­ter has melted and the milk is hot. Re­move from the heat. Put the caster sugar, flour, yeast, car­damom and salt in the bowl of a free-stand­ing mixer and make a well in the cen­tre. Add the egg yolk and the milk and but­ter. Use the dough hook to in­cor­po­rate the mix­ture, then knead on a medium to low speed for 5-10 min­utes un­til it is springy (add more flour if re­quired). Place the dough in a clean bowl cov­ered with a damp tea towel, put in a warm place and prove for 2-3 hours or un­til dou­bled in size.

Dust a sur­face with flour, knock back the dough and roll into a sausage shape. Di­vide into 8 buns of about 60g each. Place on a large bak­ing tray, spaced evenly, and lightly cover with cling film. Leave to prove for a fur­ther 45 min­utes.

Pre­heat the oven to 200C (180C fan) and make the fill­ing. Grate the marzi­pan into a bowl and beat with the milk and

car­damom un­til you have a paste. Once the buns have proved, beat the egg and brush over the top of the buns. Bake the buns for 25-30 min­utes or un­til golden on the top and nicely risen. Re­move from the oven and leave to cool on a wire rack.

Cut off and keep the tops of the buns and use a tea­spoon to scoop out some of the crumb in­side. Add to the marzi­pan mix­ture, beat and put a spoon­ful in the cen­tre of each bun. Whip the cream to soft peaks with 2 tbsp of the ic­ing sugar, place in a pip­ing bag and pipe over the top of the marzi­pan and to the edges. Place the tops back on the buns and dust with ic­ing sugar. Serve im­me­di­ately.

For Sun­day lunch

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