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Category Archives: Buns and Scrolls

Hot Cross Buns: Three Great Recipes!

I’m in the throes of making hot cross buns today, Good Friday, 2017. My buns are at the moment in the fridge having their overnight first prove. If you’ve not done this before, a slow fridge prove creates a flavour superior to a short warm prove.

But more of these buns anon when they’re out of the oven!

Here are my three favourite hot cross buns so far in my Easter baking journey, two Jamie Oliver recipes and a Paul Hollywood recipe. I have shown photos of each, with a link to my recipes in previous posts.

Making your own hot cross buns is fun, seasonal and very very satisfying!

No 1. Jamie Oliver Hot Cross Buns from the Jamie Oliver website
https://thequirkandthecool.com/2016/03/26/hot-cross-buns-jamie-oliver-inspired/

No 2. Jamie Oliver Hot Cross Buns from Jamie Magazine
https://thequirkandthecool.com/2014/04/13/jamie-olivers-hot-cross-buns/

No 3. Paul Hollywood’s book “How to Bake” and it’s on his website too.
https://thequirkandthecool.com/2015/04/03/paul-hollywoods-hot-cross-buns/

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Cruffins and Kouign Amann Pastries

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I love croissants and Danish pastries, in fact, any kind of sweet treat that involves lots of lovely layers of flaky pastry!

Cruffins are that curious hybrid, the love child of a croissant and a muffin.  I love them because they have those flaky croissant layers yet are compact enough to hold and eat as they have that neat muffin shape!

Kouign amann (pronounced queen amarn) are Breton pastries that are similar to croissants. They have a layer of sugar in the dough, and are baked in a unique shape with four distinct corners.

While the dough for both these pastries is not identical, they are close enough for me to use one batch of croissant dough to create cruffins and kouign amman. And both pastries can be baked in a muffin tin.

I essentially made a croissant dough and used 1/4 dough for each type of pastry. I layered one dough portion with sugar, and used that for the kouign amann, while the other dough portion I merely had to shape into cruffins before baking. So you end up with 6 cruffins and 6 kouign amann. Just double the quantities for 12 of each.

So here is my simplified recipe for both delights. You can find lots of variations, some quite complicated for both, online, but I wanted recipes that were reasonably simple and not to technically challenging. The kouign amann recipe is adapted from Emma Christensen’s helpful post from her Kitchn blog.

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Cruffins

Ingredients

1/4 batch croissant dough *(recipe follows below)

1/4 cup icing sugar for dusting

Icing/glaze

1/2 cup icing sugar

Juice of 1/4 lemon

1 tbls raspberry fondant creme (optional)

1 tsp freeze dried raspberry powder (optional)

Method

Generously butter a 6 or 12 hole muffin tin.

Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Cut it in half lengthways if it is too big to deal with. Cut strips of dough again lenghthways, about 10cm wide, using a pizza cutter or sharp knife. The strips can be wider, the wider the strip the higher the cruffin. The trick is to have dough, once rolled, big enough to rise high, but not so big that they flow over the muffin tin without support.

Carefully roll up each strip starting from a short end (10cm end), fairly tightly. Place each roll cut side up in a muffin hole. You should get around 6 cruffins.  At this stage you can leave to prove as is, or wait, as  I did, to fill the other muffin holes with kouign amann pastries.

Place a large plastic bag over the tin and leave to prove for about an hour, or until the cruffins have grown in size.

Preheat your oven to 200 degrees C.

Once proved, bake for about 30 minutes until the cruffins are puffed up and a rich golden brown croissanty colour. Remove from the oven and cool for 10 minutes. Remove the cruffins to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm.

For the icing, mix the icing sugar, lemon juice raspberry fondant creme if using, to make a dribbly sort of icing/glaze. Using a pastry brush, paint the cruffins with the icing/glaze. For added artiness and a lovely intense raspberry taste, scatter a little freeze dried raspberry powder over the cruffins.

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Kouign Amann

Ingredients

1/4 batch croissant dough *(recipe follows below)

1 cup caster sugar + additional for rolling

1/4 cup icing sugar for dusting

Icing/glaze

1/2 cup icing sugar

Juice of 1/4 lemon

Method

Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Sprinkle the rectangle with 1/2 cup sugar and press lightly with the rolling pin to help it stick. now fold the top (narrower end) third down and the bottom third up, like folding a letter.

Rotate the dough 90 degrees so that the open end is facing you, like a book. Roll the dough out to a rectangle about 1/2 cm thick. Sprinkle the rectangle with the remaining 1/4 cup sugar and press lightly with the rolling pin to help it stick. Fold the top third down and the bottom third up. If any sugar falls out, press it back into the folds.

Put the dough into large plastic bag and refrigerate for 30 minutes.

 If you haven’t already done so, generously butter a 6 or 12 hole muffin tin. (If making cruffins at the same time, you will already have buttered your muffin tin.)

Sprinkle the rolling surface with caster sugar.  Transfer rested dough to the rolling surface. Sprinkle a little additional sugar over the top of the dough. Roll the dough out to a rectangle about 1/2 cm thick.

Cut the dough using a pizza cutter or sharp knife into 10cm squares. Fold the corners of each square toward the center. Pick up each pastry and tuck it firmly into the muffin holes. You may have to push it in gently. You should get about 6 pastries.

Place a large plastic bag over the muffin tin and leave to prove for about an hour, or until the kouign amann  are slightly puffed up.

Preheat your oven to 200 degrees C.

Bake for about 30 minutes, rotating the tray halfway through baking. The kouign amann are cooked when they are puffed up and a rich golden brown croissanty colour. Be careful that the tips don’t burn. Remove from the oven and cool for 10 minutes; don’t  let the kouign amann cool completely in the muffin holes or the sugar will harden and make the pastries pretty tough to remove.

Remove the kouign amann to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm. To  ice the kouign amann, mix the icing sugar and lemon juice to make a dribbly sort of icing/glaze. Using a pastry brush, paint the kouign amann with the icing/glaze.

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Croissant Dough recipe

This recipe is that of the inimitable James Morton, finalist on the Great British Bakeoff 2012. His book Brilliant Bread is full of great recipes that make bread making, and in this case, croissant making, a common sense affair.

So here is James’ recipe (for the dough only).

Ingredients

900g strong white flour

50g caster sugar

2 x 7 g sachets fast-action yeast

14g salt

20g unsalted butter, chilled

500g full-fat milk

200g sourdough starter (My Note – you could leave this out if you haven’t got a starter, but it does improve the flavour)

500g unsalted high quality butter, chilled

Method

In a large bowl, mix the flour, sugar, yeast and salt until combined, rubbing the yeast and salt in at opposite sides of the bowl. Roughly rub in the 20g butter until crumb-like, then add the milk and starter if using and form into a dough.

Knead the dough vigorously for 10-15 minutes until it has become smooth and doesn’t break when stretched. Wrap in cling film (I use a large plastic zip lock bag)  and refrigerate for at least an hour  but preferably overnight.

Once the dough has rested, take the additional butter and place it between 2 sheets of greaseproof paper (I find cling film works well). Using a rolling pin, bash the butter until it flattens into a square, roughly 20cm x 20 cm and 10 cm thick. Return the butter to the fridge and remove the croissant dough.

Roll out the dough on floured surface until it is a rectangle about double the size of the flattened butter (20cm x 40cm). On one half of this, place the flattened butter.Fold the dough over the butter and pinch all around the edges to seal. Turn the dough round a quarter turn.

Gently roll the dough out into a new rectangle about three to four times as long as it is wide. Gently take both ends and fold them over towards each other, so that they meet in the middle (your rectangle should now be half as long as it was). Then, fold the new shape in half again, closing it like a book. Wrap in cling film or place in the plastic bag,  and refrigerate for 20 minutes.

Carefully, repeat the instructions in the last paragraph twice more, so that the dough has been folded and rested three times altogether. Rest for 20 minutes one final time.

The dough can be used immediately or frozen for future use.

The quirkandthecoool (me!) can thoroughly recommend  freezing the dough. The basic recipe makes a HUGE quantity of dough. It make so much sense to divide it into two, or even four, bake with some now, and freeze the rest for using at a later date.

 

        

 

 

 

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Jamie Oliver Inspired Hot Cross Buns

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So it’s Thursday night, before Good Friday 2016. I’m making hot cross buns AGAIN! This time I’ve gone back to a Jamie Oliver recipe I made last year. I really like this version, as Jamie includes stem ginger in the original bread mix, plus cranberries as well as sultanas in the fruit. I used an apricot jam glaze instead of honey, as I prefer the slightly tart taste of the apricot.

I tweaked of course: adding a larger quantity of fruit because I like my hot cross buns jammed pack with fruit; and I used the fridge proving method for both the first and second proves. This was more for convenience  – I could go to bed knowing my buns were happily proving over night! I usually prove my bread baking in the fridge, as James Morton, in his book Brilliant Bread, is in favour of the retarded fridge prove.

So here is Jamie’s recipe, with my additional fruit quantities and an apricot glaze. I leave tinkering with fridge proves up to you.

Oh, and once they’re made, I “snap” freeze any hot cross buns that won’t get eaten straight away. They freeze really well and can be heated in the microwave or conventional oven when required.

Ingredients

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachet dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon sea salt
1 teaspoon mixed spice
1 teaspoon cinnamon
½ whole nutmeg
55 g caster sugar
2 pieces stem ginger
1 large free range egg
2 tablespoons plain flour
100g sultanas or raisins (55g in original recipe)
60g dried cranberries (30g in original recipe)
2 tablespoons mixed peel
1 tbls apricot jam for the glaze

Method

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft.* Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Preheat the oven to 190 degrees C.  Grease and line a large baking tray.

Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

Place the buns into the preheated oven for 15-20 minutes, or until golden brown.

Transfer to a wire cooling rack, and brush with the apricot jam that has been mixed with a little warm water.

Serve warm with butter.

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* You could do this first knead in a mixer using a dough hook. I have done the knead by hand and in a mixer – the latter method just saves arm work!

Hot Cross Buns – James Morton Inspired

 

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I made my first batch of hot cross buns yesterday, Friday 18 march 2016. I am still in search of that elusive “best ever” hot cross bun recipe. Last year I made two different Jamie Oliver recipes, a Paul Hollywood version and  a combination of  the best of all three! Confusing! They were all good in their own way, but still don’t think they satisfy my my elusive “best ever” bun…

So yesterday I turned to the best bread baker around in my opinion, James Morton, for his hot cross bun recipe and found a lovely recipe packed full of spices and fruit, and brandy added in too for that extra kick.

I have deviated in a few ways from his original recipe: I used plain instead of wholemeal flour for the additional 100g; I used Cointreau instead of apple brandy; I rather like the traditional dough crosses so I went with those instead of James’ icing crosses; I used an apricot jam glaze instead of a sugar glaze. Here is the link for James’ original recipe:

http://thehappyfoodie.co.uk/recipes/hot-cross-buns

I also made a change in the cooking method. James has a cinnamon bun recipe where he bakes the buns in a large cast iron casserole. This makes for beautiful soft buns.

So I decided to go with the casserole method of baking to achieve nice soft hot cross buns. By placing them inside the casserole, they join up after baking and become like pull-aparts. If you like more traditional, individually baked hot cross buns, then bake them on a baking tray. I  liked the result – soft pull-apart buns, moist and full of fruit and heady with spices, lovely straight out of the oven and great toasted the next day.

Ingredients

350g strong white flour

100g plain or wholemeal flour

2 x 7g sachets fast-action yeast

10g salt

100g mixed peel

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground allspice

½ tsp ground ginger

½ nutmeg, finely grated

100g white sourdough starter (don’t worry if you don’t have this – you can make perfectly good buns without)

2 medium eggs

170g full-fat milk

40g honey

30g  brandy – Cointeau or Grand Marnier (James suggests apple brandy)

50g butter, softened

200g raisins

For the crosses:

2 tbls plain flour

Enough water to make a stiff paste

For the glaze:

2 tbls apricot jam

A little water

Method

In a large bowl, combine the flours, yeast, salt and spices. Rub the salt and spices into the dry mix on one side of the bowl, then the yeast on the other. Add the starter, eggs, milk, honey, brandy and butter and combine to form a dough. Cover and leave to rest for 30 minutes.

Knead your dough for about 5 minutes, then add your raisins and continue to knead until the dough is holding together and passing the windowpane test, about another 5 minutes. Cover and leave to prove for 1–2 hours, or until at least doubled in size. You can do a retarded prove in the fridge for 10–14 hours – this improves the flavour, but as I wanted the buns made fairly quickly, I proved at room temperature.

Turn your dough out on to a lightly floured surface and separate into 12 roughly equal pieces. Roll each into a ball, and place in your cast iron casserole which has been lined with baking paper.

Leave to prove for a final 90 minutes or so at room temperature with the lid on the casserole.  About half an hour before you’re going to bake, preheat your oven to 220 degrees C.

At this point you can make your crosses. Mix the flour and water to a stiff paste, and either pipe onto the buns or hand roll, rather rustically, as I did, and place on top of the buns.

Turn your oven down to 200 degrees C, place the casserole, with lid on, in the oven, and bake for 20 minutes. Take the lid off and bake for a further 5-10 minutes until the buns are really brown. Meanwhile mix the apricot jam with a little warm water for the glaze.

When the buns are baked, take them out of the oven, and brush them with the apricot glaze, until they are shiny and sticky.

You will need to pull buns apart as they will have joined up in the oven. Serve with the best butter possible. I served mine with Pepe Saya, a lovely Australian butter made here in Sydney in the French style.

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Burgers Jamie Oliver Style

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My go to recipe for hamburgers in the past has been “The Botham Burger”, a fantastic cricket ball sized hamburger from The Return of the Naked Chef, Jamie Oliver’s second book. The “Botham” bit is of course because of the cricket ball size of these delicious burgers. What I love about these burgers is that you cook them in the oven – a healthy way of cooking plus you can do something else while they cook.

Recently, while reading Jamie’s fabulous book Comfort Food, I loved the sound of Jamie’s “Insanity Burger”  –  an interesting burger with lots of nice things to go with it.

So the solution seemed obvious – combine the two recipes to get the optimum Jamie Oliver burger! I basically used the ingredients and oven cooking method for the Botham burger, and added in mustard glaze, cheesy layer and all the beautiful accompaniments that go with the Insanity burger. Result – a tasty, moist and tangy hamburger.

I made my own burger rolls, to feature in a later post, but any good softish rolls would do.

The ingredients below are half Jamie’s quantities – 500gms of minced steak gives you 2 really big burgers or 4 smaller ones.

For the burger:

Ingredients

500g minced beef, preferably organic

1 medium red onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 tbl of coriander seeds, crushed

A small pinch of cumin seeds, crushed

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

+ A couple of drops of Tabasco combined with 2 tsp American mustard

+ 2-4 slices of good cheddar cheese

For the bits and pieces that go with the burgers:

2-4 soft  bread rolls

2-4 gherkins

1/4 -1/2 red onion, cut in slices

Any green leaves you fancy

4 tsp good quality smoky barbecue sauce

4 tsp mayonnaise

2 tsp tomato ketchup

Method

Preheat the oven to 230 degrees C or 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind and lighten the mixture. Divide into 4 for smaller burgers or 2 for bigger ones, then lightly mould and pack each burger together into burger shapes. Place in the oven and bake for 15 minutes for smaller ones, 20 minutes for bigger ones. The burgers should  still be pink in the middle – cook for a few minutes longer if you want them more well done.

About 5 minutes minutes before you think they are cooked, liberally brush the tops of the hamburgers with the Tabasco and American mustard mixture. Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a serving platter. Place a burger on top of half of a bread roll. Chop the gherkins or leave whole if small. Scatter the gherkins, the red onion slices and the greens over the platter. Serve with barbecue sauce on the side and a little sauce made with the mayonnaise combined with the tomato ketchup. Then build your own burger!

 

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Pecan Maple Sticky Buns

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Here is another venture into the world of sticky buns, cinnamon scrolls and brown sugar sweet treats. I love my bread making, and I am pretty keen on making enriched dough at the moment.

This recipe is my take on Sticky Buns from the Great British Bakeoff and the inimitable James Morton’s Cinnamon Buns.

It’s an enriched dough filled with brown sugar, butter and cinnamon, and topped with MORE brown sugar, butter, maple syrup and pecans!

James Morton cooks his buns in a casserole dish or pot such as a Le Creuset, as the heavy sided baking dish creates softer buns. He’s right – it’s the way to go for beautiful soft unctuous buns, so I recommend you try this baking method. Whatever you bake your buns in, make sure that the dish or pan has a rim, as the topping might flow over during cooking.

Ingredients

Dough

250g plain white flour

250g strong white flour

8g table salt

7g instant yeast

100g sourdough starter (optional)

50g caster sugar

280g milk, warmed until tepid

1 free-range egg, at room temperature

50g unsalted butter

Filling

50g unsalted butter

75g brown sugar

1 tsp cinnamon

Topping

100g butter (salt reduced or salted is fine for that “salted caramel” flavour)

2 tbs maple syrup

100g pecan pieces (walnuts work just as well)

Method

Place the flour, salt, yeast,  sourdough starter if using, sugar, tepid milk, egg and cinnamon into a large bowl and mix them together by hand or you can use an electric mixer with a dough hook. Knead by hand or in the mixer about for 10 minutes.

Melt the butter and add to your dough. Mix it in by hand or use a machine until completely combined. Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn your dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide and up to a metre long. Melt the butter and brush over dough. Sprinkle the dough all over with brown sugar and then cinnamon.

Roll up the dough along its long edge into as tight a cylinder you can get, but be careful as the dough is quite fragile. Slice this cylinder into 6-9 roughly equal pieces using a knife.

For the topping, process the butter, brown sugar and maple syrup until thoroughly mixed in food processor. Grease a large lidded casserole dish and spread the mixture evenly over the base of the dish. Scatter the chopped nuts over the base of the dish and gently press in.

Arrange the buns cut end down in the casserole dish. Place the lid on the casserole and leave to rise for another hour at room temperature, then check to see that buns have risen.

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30 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the lid back on the casserole and place in the oven. Bake for 20-25 minutes with the lid on and 10 minutes with the lid off.

Remove from the oven and run a knife around the inside of the dish to loosen the buns.

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Leave for 3-4 minutes for the bubbling to subside – no longer as the caramel will set.

Carefully invert the dish onto a plate with a rim, again to stop the topping spilling over. Lift off the baking dish. The buns will be sitting up beautifully covered in the lovely caramel topping!

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Cherry, Cranberry and Cinnamon Buns

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I love cinnamon buns, in fact I love any kind of bun with a filling and some icing on top. I made these buns, filled with dried cherries and cranberries, cinnamon and brown sugar, and with a drizzle of lemon icing on top.

My last post sang the praises of baker James Morton and his book Brilliant Bread. Click here for the link to buy from Amazon.

And I still revere Paul Hollywood‘s words of wisdom on all things bread. So I made my buns with a little bit from each baker.

The recipe is an enriched bread dough (butter, milk and egg added to the basic dough). Because I now have a spectacular sourdough starter, as well as instant yeast, I added a little of my starter for some extra flavour.

James recommends baking the buns in a cast iron casserole eg a Le Creuset dish. Cooking them in a pot creates lovely soft buns.

Ingredients

250g plain white flour

250g strong white flour

8g table salt

7g instant yeast

100g sourdough starter (optional)

50g caster sugar

280g milk, warmed until tepid

1 free-range egg, at room temperature

50g unsalted butter

Filling

50g unsalted butter, melted

75g soft brown sugar

2 tsp ground cinnamon

100g dried cherries

100g dried cranberries

Glaze

1 tbls apricot jam, sieved, mixed with a little warm water

Lemon Icing

Juice of 1 lemon

200g icing sugar

Method

Place the flour, salt, yeast,  sourdough starter if using, sugar, tepid milk, egg and cinnamon into a large bowl and mix them together by hand or you can use an electric mixer with a dough hook. Knead by hand or in the mixer about for 10 minutes.

Melt the butter and add to your dough. Mix it in by hand or use a machine until completely combined. Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn your dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide and up to a metre long. Melt the 50g of butter and brush over dough. Sprinkle the dough all over with brown sugar and then cinnamon. Scatter the cherries and cranberries over the dough.

Roll up the dough along its long edge into as tight a cylinder you can get, but be careful as the dough is quite fragile. Slice this cylinder into 6-9 roughly equal pieces using a knife. Line a large lidded casserole pot with a piece of baking paper and arrange the buns cut end down.

Place the lid on the casserole and leave to rise for another hour at room temperature, then check to see that buns have risen.

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30 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the lid back on the casserole and place in the oven.  Cooking time seems to vary – James says 40 minutes lidded then another 10 minutes with the lid off. He says if the casserole is thinner walled, they’ll probably bake quicker. My buns took about 25 minutes with the lid on and 10 minutes with the lid off. As you can see from the photo, my buns browned too much, so I will need to watch the cooking time carefully when next I bake.

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Remove from the oven, and brush with the apricot glaze while still warm. Cool to room temperature.

For the lemon icing, mix the lemon juice and icing sugar until thick but of dropping consistency. Drizzle over the buns using a fork or spoon.

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