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Category Archives: Buns and Scrolls

Bacon, Cheese and Chilli Scrolls

Sweet or savoury, scrolls are one of my favourite yeast based products to make. These scrolls are packed with streaky beacon, cheddar cheese and chilli/tomato/barbecue sauce. A perfect snack or quick breakfast on the go.

Make a basic enriched dough and fill it with the above ingredients, and bake into luscious scrolls.

Ingredients

Dough

500g strong flour

7g yeast

250g milk

10g salt

2 free-range eggs

50g butter

Filling

150g streaky bacon

75g good cheddar cheese

2 tablespoons tomato chutney

1 tablespoon sweet chilli sauce

1 tablespoon barbecue sauce

Glaze

1 free-range egg, beaten

1 teaspoon sweet chilli sauce

Method

Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.

Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.

If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.

Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C.

You can prepare the filling while the dough is proving. Put the bacon rashers in a cold frying pan and heat up on medium, cooking the bacon rashers slowly, until they are nicely crisp. Remove from the pan and cool to room temperature. Finely chop the bacon rashers.

Grate the cheese and put aside. Combine the chilli, tomato and barbecue sauces in a small bowl.

Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.

Liberally spread the sauce mixture over the dough rectangle. Scatter the chopped bacon and grated cheese on top of the sauce.

Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough into 18 pieces. These are mini scrolls – if you wanted bigger ones, slice into 12 pieces.

Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.

Place the tin or tray into a large plastic bag. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.

When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced.

Remove the plastic bag from the tin/tray. With a pastry brush, glaze the scrolls with the egg chilli mixture. Place into the preheated oven and bake for 20 minutes or until the scrolls are risen and and nice and brown.

Pull apart and eat while still warm!

Hot Cross Buns 2022

I really look forward to baking hot cross buns each Easter. And each Easter I try a new recipe or tweak one of my old ones. They’re all delicious – I’ve never met a hot cross bun I didn’t like!

So I’m a bit late this year, but I will be making the 2022 version later this week.

But in the meantime, here are the links to my favourite hot cross buns, from the experts from the Great British Bake-off, to Jamie Oliver and Paul Hollywood, to my own sourdough version.

So long as the buns are beautifully baked a deep golden brown and served with lashings of butter, you can’t go wrong.

Great British Bakeoff Hot Cross Buns: https://thequirkandthecool.com/2019/04/19/hot-cross-buns-great-british-bake-off/

A great recipe with lots of fruit and spice including an apple.

Jamie Oliver Inspired Hot Cross Buns: https://thequirkandthecool.com/2016/03/26/hot-cross-buns-jamie-oliver-inspired/

I like this recipe with stem ginger in the original bread mix plus cranberries as well as sultanas in the fruit.

Paul Hollywood’s Hot Cross Buns:https://thequirkandthecool.com/2015/04/03/paul-hollywoods-hot-cross-buns/

A bit more work with this recipe with 3 provings but a great resulting flavour.

Sourdough Hybrid Hot Cross Buns:https://thequirkandthecool.com/2021/03/23/sourdough-hybrid-hot-cross-buns/

If you have a sourdough starter, my recipe makes a delicious hot cross bun with a beautiful flavour!

Shetland Buns

I visited Shetland pre-pandemic when we could travel from home in Australia to the UK. I was so taken with the islands – the breathtaking scenery, the wildlife, the history and culture and of course the food!

This recipe is based on a recipe called Yeast Buns from Margaret B Stout’s “Cookery for Northern Wives” published in 1925. This book documents many Shetland recipes and was an insight into traditional cooking.

I made and blogged the buns a while back, see here. I’ve made a few more tweaks this time. The original recipe makes a lot of buns! So this time I divided the recipe in two, making a batch of 12 buns and I also made a lovely large fruit bun, with lemon icing.

I converted the imperial measurements to metric. doing a little bit of rounding up or down, but as I wanted to keep the integrity of the original measurements, I didn’t change anything too drastically.

I’ve also adapted the recipe to make in a KitchenAid or similar.

I’ve tweaked the ingredients in these ways. I substituted instant yeast for fresh yeast. I added a lot more more dried fruit than in the original, adding extra fruit again for the large fruit bun. I also added some more flavour in the form of vanilla extract and almond essence, as well as cinnamon and allspice.

I made the large fruit bun in a paper panettone case, but you could make it in a large high sided cake tin. You would end up with a slightly wider bun, but with less height.

Ingredients

For the sponge

227g strong flour

9g instant yeast

1 teaspoon caster sugar

426 mls milk

Mixture

567g strong flour

113g caster sugar

113g butter

2 free range eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

2 teaspoons cinnamon

1 teaspoon allspice

113g sultanas

113g raisins

100g candied orange

100g sour cherries (for the large bun)

Glaze

1 tablespoon sugar

1 tablespoon milk

Icing

200g icing sugar

Juice of half a lemon

The ingredients (except for the cherries) are for both the little buns and the big one. Divide the mixture in half after proving and before shaping.

Method

Here is the method, adapted from the rather scant instructions given by Margaret Stout.

For the sponge, sieve the flour into a large bowl, then add the yeast and sugar. Gradually add the lukewarm milk, stirring to make a smooth batter. Cover the bowl with plastic wrap or a tea towel or a disposable plastic shower cap. Leave to rise in a warm place for an hour.

Prepare the rest of the mixture. Put the flour, caster sugar and butter into the bowl of a KitchenAid fitted with a dough hook and mix until thoroughly combined. Add the sponge mixture, beaten eggs, vanilla extract, almond essence, cinnamon and allspice. Mix well, for for at least 5 minutes until the dough is elastic and passes the window pane test.

Cover the mixture in the bowl with plastic wrap/tea towel/plastic shower cap and leave to rise again for 1 ½ hours.

Remove the risen dough and stretch into a large rectangle. Scatter the sultanas, raisins and candied orange, a small amount at a time, over the dough, folding the dough over after each addition. You want to incorporate the fruit as evenly as you can into the dough.

Preheat the oven to 200 degrees C fan forced.

Now divide the dough into two.

Take one half of the dough and divide into 12 pieces. Shape each into a ball and place on a baking tray lined with baking paper. Cover the tray loosely with a tea towel or large plastic bag and prove for 30 minutes in a warm place.

Take the other half of the dough, and stretch into a large rectangle. Scatter the sour cherries a small amount at a time, over the dough, folding the dough over after each addition.

Shape the dough into a large ball and place in a panettone case or large cake tin. Cover with a tea towel or plastic bag and prove for an hour in a warm place.

When the small buns have proved, put them into the preheated oven and bake for 15 to 20 minutes, until the buns are a deep brown colour.

Remove the buns from the oven, and while warm, brush the tops of the buns with a tablespoon of sugar mixed with a tablespoon of milk.

When the large bun has finished proving, put it in the oven and bake for 20 -25 minutes or until a deep brown colour.

Remove the large bun from the oven and leave to cool.

For the icing, mix the icing sugar with the lemon juice to make a thick lemon paste. You may need to adjust either ingredient to get the right consistency.

If you think the buns need zhushing, you could drizzle a little of the icing for the big bun over the tops. I made this icing a little more “drippy” by adding in more lemon juice. However I iced some and also left some plain.

Both the small buns and the large bun keep well as they are enriched with milk, butter and eggs. They are quite soft, and they remain soft even after a couple of days.

You could eat either bun as is or butter liberally – I even toasted the small buns the next day and ate with lashings of butter!

Totally Orange Chelsea Buns

We all love Chelsea buns, myself included. I’ve made a lot! I’ve posted a couple of versions here and also here.

Yesterday I made sourdough and had left over sourdough starter. It is always a dilemma – what to do with your sourdough starter discard.

So I made Chelsea buns, using the left over starter, and a little commercial yeast as well. But you could totally make these buns using just yeast – we don’t all have a sourdough starter on hand! Use 7g yeast and up the milk to 150g.

These Chelseas are heavily flavoured with orange, in the dough and in the filling – juice, zest and candied orange. And some orange liqueur as well!

Very orange and delicious.

Ingredients

Dough

400g strong flour

125g sourdough starter discard

3g yeast

8g salt

50g caster sugar

2 free range eggs, at room temperature

100g tepid milk

Zest and juice of half an orange*

50g unsalted butter

Filling

50g sour cherries

50g cranberries

50g sultanas

50mls orange liqueur

50g very soft butter

50g golden caster sugar or raw sugar

100g marzipan

1 tablespoon finely chopped candied orange

Golden Syrup Glaze

2 tablespoons golden syrup heated to use as glaze

Orange Icing

Juice of 1/4 orange

100g icing sugar or enough icing sugar to make a dripping icing

* a blood orange if you can get it

Method

Put all the dough ingredients except the butter into the bowl of an electric mixer such as a KitchenAid. Mix with a dough hook or wooden spoon to a rough dough, cover and leave for 30 minutes to autolyse.

Knead the dough using the dough hook of the electric mixer for about 10 minutes or until smooth and elastic.

Add the butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the dough is smooth, soft and windowpanes.

Cover the dough with cling wrap or plastic shower cap and leave to prove somewhere warm for 2-3 hours. (If using all yeast without sourdough starter, leave to rise for 1-2 hours only). The dough should have risen, if not quite doubled in size.

Line a large baking tin with baking paper. I used a 24cm (9.5 inch) round spring form tin, but you could equally use a rectangular 22cm x 23cm (9 inch x 13 inch) tin.

Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a large rough rectangle.

For the filling, soak the sour cherries, cranberries and sultanas in the liqueur for 30 minutes to 1 hour. Spread the very soft butter all over the dough rectangle. Sprinkle the sugar over the butter. Scatter the chopped marzipan, chopped candied orange and then the dried fruit over the dough.

Now roll up the dough along the long side, as carefully as you can.

Cut the long roll into 12 even pieces. Place the pieces into the baking tin, cut side up, packing them in snugly together. If using a round tin, make a ring of buns in the tin and then put the remaining buns in the centre.

Put the tin into a large plastic bag to prove. Place into the fridge overnight or for 8-12 hours.

Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a cast iron pan of water to the bottom of the oven to create steam for baking.

Take the tin out of the plastic bag and place the buns in the oven. Bake for 30-35 minutes, or until the tops of the buns are golden brown but not burnt.

Once baked, remove from the oven. Brush the tops of the buns with the warmed golden syrup.

When cool, remove the buns from the tin, peeling off the baking paper.

To make the orange icing, mix the orange juice with the icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.

Once the buns are quite cool, drizzle the orange icing over the tops of the buns.

Best eaten on the day!

Sourdough Cinny Scrolls

I love sourdough and I love cinnamon scrolls so I have been keen to develop a cinnamon scrolls recipe using the great flavours of sourdough.

It’s been a labour of love, with lots of trial and error, but my latest version is really good and I’m very happy!

Like any sourdough recipe, it takes a bit of time, but those gorgeous soft brioche style scrolls are well worth the extra time!

The scrolls are filled with a butter brown sugar cinnamon mixture and sit in some gooey caramel while baking. Once baked the tops glazed with golden syrup and finally, when cool, drizzled with lemon icing.

Ingredients

Dough

400g strong flour

200g sourdough starter

8g salt

50g caster sugar

3 free range eggs, at room temperature

100g tepid milk

100g unsalted butter

Caramel Sauce

75g unsalted butter

125g light brown sugar

50g maple syrup

Cinnamon Filling

150g light brown sugar

1 heaped tablespoon ground cinnamon

100g unsalted butter, very soft

Golden Syrup Glaze

2 tablespoons golden syrup heated to use as glaze

Lemon Icing

Juice of 1/4 lemon

200g icing sugar or enough icing sugar to make a dripping icing

Method

In a large bowl add all the dough ingredients except the butter. Mix to a rough dough, cover and leave for 30 minutes to autolyse.

Using a dough hook of an electric mixer, knead the dough for about 10 minutes or until smooth and silky.

Now add butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the mixture is smooth and elastic. Cover the dough with plastic wrap and leave to prove somewhere warm for 4 hours. The dough should have risen slightly.

To make the caramel, melt the butter, brown sugar and maple syrup in a small saucepan over a low heat.

Line a large baking pan with baking paper. I use 22cm x23cm (9 inch x 13 inch) pan. Spoon the caramel sauce over the base. You don’t have to use all the sauce – the more you use the gooier the scrolls will be. I sometimes only use half the caramel for a less gooey bottom.

Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a rough rectangle, slightly less than the size of your pan.

For the cinnamon filling, mix the brown sugar and cinnamon together.

Spread the very soft butter all over the dough rectangle. Sprinkle the brown sugar and cinnamon over the butter.

Now roll up the dough along the long side, as carefully as you can, as the dough is very soft.

Cut the long roll into 12 even pieces. Place the pieces into the baking pan, cut side up, on top of the caramel sauce, packing them in snugly together.

Put the pan into a large plastic bag to prove. Leave at room temperature for an hour then place into the fridge overnight or for 8-12 hours. Or, if you wanted to prove more quickly, leave in a warm place for 2 hours. I recommend the fridge prove as it really improves the flavour.

Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a pan of water to the bottom of the oven to create steam for baking.

Take the pan out of the plastic bag and place the scrolls in the oven. Bake for 30-40 minutes, until the tops of the scrolls are golden brown but not burnt.

Once baked, remove from the oven. Brush the tops of the scrolls with the warmed golden syrup.

To make the lemon icing, mix the lemon juice with the icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.

One the scrolls are quite cool, drizzle the lemon icing over the tops of the scrolls.

Remove the scrolls from the pan and peel off the baking paper. The scrolls will be sticky with the caramel sauce underneath.

Best eaten on the day while the scrolls are gooey. They can be microwaved gently the next day if you have any left over!

Cinnamon Sugar Pastry Scrolls

IMG_5988

I’ve been baking with yeast or sourdough for so long that I’m in danger of forgetting that there are some pretty nice pastries to be made just using good old all purpose flour!

So here’s a recipe from the vault for deliciously soft and tender scrolls, with a cinnamon sugar filling, made with plain or all purpose flour. You can knock these up in half an hour – and doesn’t that beat all that time spent proving a batch of yeast based cinnamon pastries!

Of course you can fill these with a whole lot of different toppings too – dried fruit, chocolate or chopped nuts to name a few.

Ingredients

Dough
2 cups plain flour
1 tablespoon caster sugar
2 teaspoons baking powder
½ tsp salt
1 1/4 cups thickened cream

Filling
1 tablespoon butter, melted
1/8 cup caster sugar and 1/8 cup brown sugar
2 teaspoons cinnamon

Icing
1/2 cup icing sugar
1 tablespoon milk

Extra caster sugar and cinnamon for dusting

Method

Preheat the oven to 180 degrees C non fan forced, 160 degrees C fan forced.
Place flour, sugar, baking powder and salt into a large bowl. Stir in the cream until just combined. If the dough is a little dry, add a little more cream carefully.

Lightly flour a board and turn the mixture onto the board.
Knead the dough on the floured surface until only just incorporated.
Roll the dough into a large rectangle.

IMG_5896

Combine sugars and cinnamon in a small bowl. Brush the dough rectangle with melted butter.
Sprinkle the sugar mixture evenly over the dough.

IMG_5911

Roll the dough from the longest side to form a scroll. Cut into 10 fat slices or 16 smaller slices slices.

IMG_5919

Place slices onto a baking tray.
Bake for 10-15 minutes or until golden (the bigger the slices, the longer the cooking time).
Place on a wire rack and dust with the additional cinnamon and sugar while still hot.
Make the icing by mixing the icing sugar and the milk in a small bowl.
Pour the icing over the scrolls.
Serve warm or at room temperature. Will keep for a couple of days but best eaten on the day or soon thereafter!

Sourdough Hybrid Hot Cross Buns

I love Easter and all the baking opportunities it provides. There are so many traditional recipes with strong cultural or religious origins, and I’m as fascinated with the history of the recipes as much as with the delicious pastries and bakes themselves.

But hot cross buns are my favourite. As a bread baker I guess this is to be expected! I always make them at Easter, having a go at a different recipe each year. But in 2021 I decided to develop my own version. I have had so much experience baking with sourdough recently that I thought I could use some of that know how in a hot cross bun recipe. So this recipe is a hybrid – it uses both dry yeast and some sourdough starter. The result are well risen, light and flavourful buns.

The recipe makes 16 – but if you only want to bake 12, I have included the quantities to bake a dozen – see below.

For the observant readers who have counted 15 buns in the photos, I actually managed to get 17 buns from the dough! So I decided to bake two buns on another tray.

Ingredients

Buns

250g mix of sultanas and raisins

40mls Pedro Ximinez or port or muscat

625g strong flour

7g dried yeast

12g salt

125g sourdough starter

Zest of 1/2 an orange

Zest of 1/2 a lemon

I teaspoon each of ground cinnamon, nutmeg, allspice

1/2 teaspoon each of ground ginger and cloves

50g brown sugar

30g golden syrup

2 medium free-range eggs, well beaten

60g unsalted butter, in small pieces

200g full fat milk at room temperature

150g apple juice

50g candied orange peel

Cross

75g flour

75g water

3 teaspoons caster sugar

Glaze

50g caster sugar

50g golden syrup

100g water

Method

Soak the raisins and sultanas in the Pedro Ximinez or port or muscat for up to 3 hours to plump up the fruit.

Starting with the flour, add all the other ingredients (except dried fruit and candied orange peel) to a large bowl. Just make sure the yeast is on one side of the bowl and salt on the other.

Mix everything roughly together using a wooden spoon, just to amalgamate the ingredients. Leave to rest for 20 minutes.

Using the dough hook of an electric mixer, knead on low speed for 10 minutes until the dough is soft, shiny and passes the windowpane test. This dough is initially quite wet, so it will take 10 minutes kneading to bring it to that lovely elastic consistency you are looking for.

Add the sultanas, raisins and any residual alcohol that hasn’t soaked into the fruit, and the candied orange peel. Mix for about a minute on low to distribute the fruit evenly through the dough.

Remove the bowl from the machine and cover with a plastic bag or tea towel. Leave to prove in a warm place for 2 hours.

The dough should have doubled in size. Carefully remove the risen dough from the bowl and place on a board or bench top which has been lightly floured. Putting a little more flour on your hands to stop the dough from sticking, flatten the dough to a rough rectangle, and fold in half lengthways. Cut in two and roll each half into a sausage.

You should get 16 hot cross buns from the mixture. Take one sausage and divide into two, then divide each into 4 pieces.

To shape your buns, take one piece and roll into a ball, and with your cupped hand over the top of the ball, keep rolling on the board or bench top till you feel the dough tightening and developing a nice ball shape.

Repeat with remaining balls. Do the same thing with the other sausage.

Place the 16 balls – now buns – onto a large baking tray lined with baking paper.

Cover with a large plastic bag or a tea towel and leave to prove again. I prove this second time in the fridge overnight. You can also prove at room temperature for an hour or more until the buns have grown a little in size. (They don’t get huge – this happens in the oven.)

Preheat your oven to 180 degrees C fan forced or 190 degrees C non fan for 20 minutes.

Meanwhile, make the crosses by mixing the flour, water and sugar in small bowl. Use a bit of judgement here – you want a paste that is not too runny, but not so stiff that it can’t be piped. So add/subtract flour and water to get the right consistency. Fill a piping bag or a zip lock bag that you can cut the corner off with the cross mixture, and pipe lines across each row of buns, then pipe another set of lines at right angles to the first set to make the crosses.

If you’re in any doubt how to do this, YouTube has how-to videos!

Put the tray into the oven and bake for 25-30 minutes until the buns are a dark golden brown.

As you can see from the colour of the buns in the photos, my buns are a deep burnished colour. But they are soft and moist inside!

While the buns are baking, make the glaze. Put the caster sugar, golden syrup and water into a small saucepan and heat gently on the stovetop stirring until the sugar is dissolved. Simmer for 2 or 3 minutes until the glaze has thickened slightly.

Once the buns are cooked, remove from the oven. Brush the warm syrup over the warm buns, making sure you brush the sides as well.

When the buns have cooled slightly, eat with lashings of good quality butter. The next day, split and toast and serve with, of course, more butter!

Hot cross buns freeze well too, so make a pile that you can store in the freezer and reheat as necessary.

NB Reheat in the oven, the buns don’t do well in the microwave.

Quantities for 12 hot cross buns

(Some quantities stay the same as it doesn’t make a huge difference to alter these quantities).

200g mix of sultanas and raisins

40mls Pedro Ximinez or port or muscat

450g strong flour

7g dried yeast

10g salt

100g sourdough starter

Zest of 1/2 an orange

Zest of 1/2 a lemon

I teaspoon each of ground cinnamon, nutmeg, allspice

1/2 teaspoon each of ground ginger and cloves

40g brown sugar

20g golden syrup

2 medium free-range eggs, well beaten

50g unsalted butter, in small pieces

150g full fat milk at room temperature

100g apple juice

50g candied orange peel

Cross

75g flour

75g water

3 teaspoons caster sugar

Glaze

50g caster sugar

50g golden syrup

100g water

Blueberry, Almond and Orange Cake



A couple of posts back I revisited my Blueberry Hazelnut Cake. So I really had to make another blueberry cake straight after posting that recipe as blueberries are everywhere and are so inexpensive! I picked up 3 punnets from a fruit stall in the city for $5 – such good value!

This is a riff from the original recipe, this time using ground almonds and orange. Orange slices make a great decoration for the top of the cake too. Like the original cake, I made a quick blueberry jam to spoon over the top. Better then frosting, and it really complements the blueberries inside the cake.

This is an incredibly moist cake, because of the blueberries and the Greek yoghurt. The cooking time is 45 minutes, but you may need to give it a little longer if it’s still not quite baked when you check using the skewer test.

Because it’s so moist I thought about adjusting the liquid quantities, but decided not to, as I think this cake works really well as a rich dessert, and is also a great cake for keeping. And don’t worry if it doesn’t rise that much, there is a lot of fruit in it which makes it harder to rise.

Any orange is fine for the juice and decoration – I used a blood orange as they are in season in Sydney and are so pretty!

Ingredients

125g softened butter

115g  caster sugar

1 teaspoon almond essence

2 free-range eggs

1 heaped tablespoon Greek yoghurt

100g ground almonds

100g plain flour

I teaspoon baking powder

1/2 teaspoon bicarbonate of soda

60ml milk

1 tablespoon orange juice

200g fresh blueberries

For the quick blueberry jam

100g blueberries

50g caster sugar

Juice of half an orange

Orange slices for decoration, if desired

Method

You can make this cake in a stand mixer, but I prefer to use a food processor. Either will work well.

I made this cake in a square cake pan with a removable base, but of course a round spring form pan is what most people will have, so that will work fine.

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm square pan with a removable baseif you have it, or a 20cm spring form round pan, and line the base with baking paper.

Cream butter, caster sugar and almond essence extract in a food processor.  Add the free-range eggs and process until eggs are well incorporated. Pulse in the Greek yoghurt.  Sift the ground almonds, flour, baking powder and bicarbonate of soda. Stir in the sifted ingredients into the mixture with a spoon, then stir in the milk and orange juice.

Fold in the fresh blueberries. Spoon into whichever cake pan you are using.

Bake for about 45 minutes, or until a skewer inserted into the cake comes out clean. Check the cake after 35 or 40 minutes, and if it’s browning too quickly, place a piece of baking paper or aluminium foil over the top to prevent burning.

Meanwhile, cook the blueberries for the quick jam and the caster sugar with the orange juice in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon to help them release their juices.

Cool the cake completely in the pan before removing the sides/ring of the pan. As the cake is quite moist and therefore a bit delicate, carefully remove it from its base using an offset spatula or indeed an ordinary metal spatula.

Pile the blueberry “jam” onto the top of the cake. Serve with more fresh berries and orange slices if desired. I think this particular blueberry cake is fine on its own, as it’s so moist, but you could always dress it up with cream or ice cream if serving as a dessert.

Boozy Buns with Raisins and Sultanas

 


I’m a huge fan of buns, rolls or scrolls, any kind of bread with a sweet filling. I usually make cinnamon scrolls, which are always delicious. This time I wanted to make some sweet buns using boozy fruit from the jar in my store cupboard.

I keep a jar permanently in the cupboard with raisins and sultanas soaking in alcohol. I top up the jar with rum or brandy or even whisky, whatever I have on hand. Stick in a vanilla pod, give the mixture a stir and leave the fruit to macerate. The boozy fruit makes a delicious dessert served over ice cream or with cream or yoghurt, or as a filling for cakes or pastries.

These yeasted buns are full of luscious fruit and almond frangipane, rolled like a scroll, and finished with a golden syrup glaze while still warm. They are pretty easy to make, particularly if you use a mixer with a dough hook. You will need to use a bit of elbow grease if you knead by hand!

Start the buns the day before you want to bake them, and leave in the fridge overnight for the second prove. Then bake them first thing in the morning and eat them warm from the oven for breakfast if you can’t resist the smell of freshly baked sticky buns!

Ingredients 

For the Dough

500g strong flour

7g instant yeast

10g salt

50g caster sugar

250g milk

2 large free range eggs, beaten

50g butter

For the Frangipane

50g butter

50g sugar

60g ground almonds

1 large free range egg

1/2 teaspoon almond essence

Filling + Glaze

300g boozy raisins and sultanas (If you don’t have a jar of prepared fruit, simply put the fruit in a bowl and cover with 1/2 cup of rum, brandy or whisky. Leave to soak for 1/2-1 hour)

100g golden syrup

Icing

100g icing sugar with a little water to make a paste

Method

Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl, and the caster sugar. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.

Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull  some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.

If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.

Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C. In winter in Sydney it can be hard to get that temperature, so I usually resort to leaving the bowl near the heating source, and even giving it an extra 30 minutes plus if the dough hasn’t doubled in size.

Make the frangipane while the dough is proving. Put all the ingredients into a food processor and mix. Or you can beat the ingredients together by hand. Either way you want to end up with a smooth paste.

Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.

Smear the frangipane over the entire rectangle of dough. It will look like you haven’t got quite enough, but keep on spreading and you will cover the rectangle.

Drain your boozy raisins and sultanas, and scatter them over the dough. Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough. You should get about 12 slices, give or take.

Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.

Place the tin or tray into a large plastic bag. You will need to make sure you have enough room in your fridge, as you are going to prove the buns in there overnight. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.

When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced. Place a baking tray, or ideally a cast iron pan, in the bottom of the oven, with some water in it, to create steam for your baking.

Remove the plastic bag from the tin/tray and put the buns straight from the fridge into the preheated oven. Bake for 20 minutes or until the buns are risen and a deep golden brown.

Remove the buns from the oven. Warm the golden syrup to make it spreadable – 30 seconds in the microwave on low, or gently heat in a saucepan.

While the buns are still still warm, brush all over with the golden syrup. Be generous! You want the buns to be really sticky!

Pull the buns apart, and eat while warm – they are truly delicious and moreish. Or wait till they are cool, and drizzle over some icing. Make the icing by adding water, a teaspoon at a time, to the icing sugar, until you have a paste that you can drizzle over the buns – not too thick but not too runny.

An easy way to drizzle is to put the icing in a zip lock bag and snip the corner off. You can squeeze the icing out of your makeshift piping bag.

Or even easier – dip a fork in the icing and drizzle straight over the buns!

Whether you eat warm or at room temperature, ice or not, these buns are super yummy. They keep for a couple of days, and also freeze well.

But best eaten on the day!

Yeast Fruit Buns – Cookery for Northern Wives


I love picking up local cookery books from places I’ve visited, the more esoteric the better. Visiting Shetland, I was keen to explore the food of the islands and to collect some recipes. I loved my exploration through eating! I had some wonderful food, particularly some excellent baking.

In Shetland I bought a facsimile edition of Cookery for Northern Wives by Margaret B Stout, a book published in 1925, “containing practical recipes for old-time and modern dishes, all suited to the Highlands and Islands of Scotland.” Margaret Stout was a Shetlander who wanted to encourage young northern wives to cook simple dishes and also to record traditional Shetland recipes.

This is a recipe for Yeast Buns. They are basically fruit buns. I decided to give the recipe a go! The result was a rather soft style bun, almost like brioche. I expected it to be a bit like a hot cross bun, but it was much softer, more cake like, than a hot cross bun.

I did some tweaking to the original recipe. First, I substituted dry yeast for fresh yeast for the sponge. I also added sourdough starter for extra flavour as I always have plenty on hand from making sourdough bread. This changed the amount of flour I used in the sponge. I have included flour amounts for both using sourdough starter and without using it.

I cut down on the flour in the main mixture, as my baking sensibility suggested that 560g was a bit too much. I added more dried fruit than in the original, and substituted some candied clementine for the candied peel, as that is what I had on hand.

I converted the imperial measurements to metric, rounding up or down as necessary.

The bottom photos are of the original recipe from Margaret Stout’s book.

Ingredients

Sponge
113g strong flour
10g yeast
1 teaspoon caster sugar
113g sourdough starter
(or 226g strong flour all up if not using the starter)
400 mls lukewarm milk

Mixture
113g butter
450g strong flour
113g sultanas
100g raisins
113g caster sugar
60g candied peel (I used candied clementine)
2 beaten free-range eggs

Sugar and milk to glaze

For icing:
1 cup icing sugar and enough orange juice to make icing of dripping consistency.

Method

Here is the method, adapted from the rather scant instructions given by a Margaret Stout.

For the sponge, sieve the flour into a large bowl, then add the yeast and sugar and mix in the sourdough starter if using. Gradually add the lukewarm milk, stirring to make a smooth batter. Cover the bowl with plastic wrap or a tea towel, or my favourite, a disposable plastic shower cap. Leave to rise in a warm place for an hour.

Prepare the rest of the mixture. Rub the butter into the flour. Add the sultanas, raisins, caster sugar and candied peel or clementine to the butter flour mixture. Beat this mixture into the sponge, once it has risen, and mix in the beaten eggs. Mix well, for about 5 minutes.

Cover the mixture in the bowl with plastic wrap/tea towel/plastic shower cap and leave to rise again for 1 ½ hours.

Preheat the oven to 190 degrees C fan forced.

Form the dough into small balls, place on a baking tray lined with baking paper. Cover the tray loosely with a tea towel and prove for 10 to 15 minutes in a warm place.

Bake in the preheated oven for 15 to 20 minutes, until the buns are a deep brown colour.

Once out of the oven, while warm, brush the tops of the buns with a tablespoon of sugar mixed with a tablespoon of milk.

These buns are delicious eaten as is while warm! You can also eat with lots of butter and jam.

If you think the buns need zhushing, you could drizzle a little icing over the tops, made by mixing icing sugar with enough orange juice to produce a soft icing. I used blood orange juice as they are in season now in Sydney.

These buns keep well as they are enriched with milk, butter and eggs. They are really soft, and they remain soft even after a few days.

I’m so pleased I made them! It wasn’t difficult to adapt the recipe. The results were delicious.

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