Advertisements
RSS Feed

Tag Archives: scrolls

Cinnamon Puffins (Buns)

So these delicious pastries are actually cinnamon buns, a recipe straight from the wonderful Claire Ptak from her book The Violet Bakery Cookbook. I have renamed them “puffins” as they are pastry cooked in muffin molds, just like cruffins are croissant dough baked in muffin molds. Not sure that it will take off, but I like the name!

I am really enjoying reading Claire’s book, as the recipes are really tempting but not overly complicated. It’s their simplicity which makes them so elegant and visually pleasing.

Here is the recipe from the Violet Bakery Cookbook with a couple of tweaks from me. These “puffins” work for me as the pastry doesn’t involve yeast, so is quick to make. They’re not difficult to make, with the hardest part cutting the dough into equal sized segments and depositing into the muffin molds. But even this step is not too tricky, as the puffins are pretty forgiving and will take the shape of the muffin cavities on baking.

Ingredients

For the filling
75g unsalted butter
250g brown sugar
1 tbsp ground cinnamon

For the buns
560g plain flour, plus extra for rolling
2 tbsp baking powder
2 tsp fine sea salt
2 tsp ground cardamom
240g unsalted butter, cold, cut into small cubes
300g cold milk
Caster sugar, for dipping
Butter, for greasing the muffin tray

Method

Preheat the oven to 200 degrees C. Grease a 12-cup muffin mold. I used a silicone muffin mold, as muffins come out really easily with nice clean sides, but any muffin tray will be fine.

To prepare the filling, melt the butter in a saucepan or melt very carefully in the microwave. Mix together the sugar and cinnamon until no lumps remain, then set aside.

To make the dough, combine all the dry ingredients with the cubes of butter in the bowl of an electric mixer and mix until you have a coarse meal. Slowly pour in the cold milk while the mixer is running, until the dough forms a ball and comes away from the bowl.

Turn the dough out on to a lightly floured surface and leave to rest for a few minutes. Gently fold the dough over itself once or twice to pull it all together. Let it rest a second time, for 10 minutes.

Dust a benchtop or large surface lightly with flour, and roll out the dough into a large rectangle about 5mm thick. Brush the dough with melted butter, and before the butter hardens, sprinkle on the cinnamon sugar, in a thick layer.

Roll up the dough, starting at a long side, keeping it neat and tight. In order to get a taut roll, gently tug the dough towards you while rolling away from you into a spiral. Gently squeeze the finished roll to ensure the roll is the same thickness throughout. Use a sharp knife to cut it crossways into 12 even slices. Take a slice, peel back about 5cm of the loose end of the pastry and fold it in back under the roll to loosely cover the bottom.

Place in the muffin cavities, flap-side down. Repeat with the remaining slices.

Bake the puffin/buns for 25 minutes. Remove them from the oven, and immediately flip them on to a wire cooling rack, to stop them sticking to the cavities.

Dip each puffin/bun into caster sugar. Serve warm or at room temperature. They are delish!

 

Advertisements

Cherry and Marzipan Chelsea Buns

 

40E05C31-DBC3-4565-B3F4-5153A856235C

23603A1C-D6FB-4F0A-816E-D837EC05341F

It’s no secret that this quirky writer loves bread in all its glorious forms! And I particularly love coming up with my own variations of well known recipes.

Chelsea buns – love them! I’ve been doing a bit of experimenting with different fillings, and I think I may have come up with a winner. Maraschino cherries and marzipan make for a bun with an almond flavour, and are a little  sweeter than ordinary Chelsea buns. I put some marzipan through the dough as well, and this helped to make the buns really moist, and keep fresh for longer too.

You can make your own marzipan – I always do so at Christmas for the Christmas Cake and to make marzipan fruit – but for this recipe I use store bought. A great brand in Australia is Blackwood Lane. They have a marvellous kitchen and baking supplies store in Melbourne where you can buy hard to find baking utensils as well as their famous marzipan. You can also order the marzipan online, and it’s available in supermarkets.

The buns are quite sweet – so feel free to add less sugar or cherries in the filling. I think the marzipan quantities are fine, as you want that lovely “almondy” taste.

Ingredients

250g plain white flour
250g strong white flour
8g table salt
7g instant yeast
50g caster sugar
280g milk, warmed until tepid
1 free-range egg, at room temperature
50g unsalted butter
100g of a 250g block of marzipan, roughly sliced

Filling

50g unsalted butter, melted
70g brown sugar
30g raw sugar or Demerara sugar
150g marzipan – the rest of the block
100g Maraschino cherries, drained, reserving the liquid. (Make sure you take the stems off!)
100g sultanas or golden raisins

Glaze

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

Lemon Icing

200g icing sugar
Juice of 1/ lemon
Liquid from the Maraschino cherries

Method

Place the flour, salt, yeast, sugar, tepid milk, and egg into a large bowl and mix together using an electric mixer with a dough hook. Knead in the mixer about for 10 minutes.

Melt the butter and add, with the chopped marzipan, to the dough, mixing until the butter and marzipan is completely combined. This should take 2 or 3 minutes in the mixer.

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 the dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Melt the butter and brush over the dough. Sprinkle the dough all over with both sugars. Scatter the Maraschino cherries and the sultanas or golden raisins over the dough, making sure you cover all of the dough.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking dish with a piece of baking paper and arrange the buns cut end down.

Cover the dish with a tea towel and leave to rise for another 60-90 minutes at room temperature, until the buns have risen.

15 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the baking dish in the oven. Bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and brush with the strawberry glaze while still warm. Cool to room temperature. Once the buns are cooled, separate them ready for icing.

For the lemon icing, mix the icing sugar with the lemon juice and enough of the cherry liquid until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon. Go for the rustic look!

A3959630-4013-4ADC-A628-596A9779ED6D

 

%d bloggers like this: