I’ve improved this recipe for Easter 2017 – click here
As featured in Tefal’s Easter 2016 customer newsletter
Makes 12 buns
Cooking difficulty: Medium
Total duration: 2h
I suggest you master baking bread rolls before attempting this recipe. Once you’re happy with a light and fluffy roll, you can start adding fruit successfully.
My physiotherapist advised me to make dough to maintain the movement from spondyaloarthritis that greatly reduces the function in my hands. This recipe takes several hours, but as with all bread recipes there is plenty of time to rest while the dough does the same!
Ingredients
275g luke warm water*
18g dried instant yeast
550g bread flour
5g salt
6g dried milk powder
65g sugar
2 – 3 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground ginger
45g butter, soft
12g apple cider vinegar
200g sultanas or mixed dried fruit
Cross mixture
60g chilled water*
70g flour
Glaze
40g water
40g sugar
CC Method
- Insert kneading blade
- Add water to CC bowl*
- Add remaining dough ingredients in order, except fruit
- Pastry P2 / maxi (3min 30sec)
- Remove CC lid and turn upside down onto a floured or oiled surface
- Remove locking nut and lift bowl off dough
- Remove the blade, being careful not to stretch dough
- Knead in fruit by hand
- Rest the dough in a warm humid environment for 20 mins*
- Quickly form into 12 equal sized balls, approximately 100g each*
- Place into a slightly oiled 20*30cm slice tin, leaving room around the edges*
- Prove the dough in a warm humid environment, until they have doubled in size (40-60mins)*
- Wash CC bowl and blade
- When the dough has almost doubled, make the cross mixture
- Insert kneading blade
- Add cross mixture ingredients
- Speed 6 / 15 sec / maxi steam, scrap down,
- Speed 8 / 10 sec / maxi steam
- Using a syringe, add thin crosses to buns
- Steam bake 180C 20-25 minutes*
- Wash CC bowl
- When the buns are almost golden, make the glaze
- Insert stirring blade
- Add glaze ingredients
- Dessert program / 3 min / stopper out
- Place buns onto a wire rack
- Immediately brush with glaze
- Eat within 24 hours or freeze immediately*
*Tips
- Luke warm water needs to be 30-35C. In cold climates you can achieve this in CC first. Speed 3 / 35C / 2 mins. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
- On a dry day or if you are slower at shaping buns, cover the dough with a damp clean tea towel whilst you shape it.
- You can bake the buns on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to add crosses, pull apart and of course, they look nicer too!
- Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
- Chilled water – add an ice cube to tap water whilst the buns are proving
- If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
- Freezing immediately, once cooled, is important as there are no preservatives used. The buns defrost perfectly.
Pace yourself with these rest breaks
Dough
Prep time: 15 mins
Rest time: 20 mins
Buns
Prep time: 5 mins
Prove time: 40-60 mins
Cross mixture
Prep time: 5 mins
Cooking time: 20-25 mins
Glaze
Prep time: 5 mins
#preservativefree
#eggfree