So I asked Brian what he would like in the way of baking and being a man of few words he said ‘Buns please’ – once more unto Dan Lepard’s top teacake recipe dear friends. This time I think I have just about got the bake time for a smaller sized bun spot on. This batch are near enough perfect. I like this recipe because it is a proper light-on-the-sugar bun, relying on the fruit and spice for sweetness. If you like buns drenched in sugary syrup and crammed with all sorts of bits, this is not the bun for you, but it is Brian’s favourite sweet bun and he would happily eat them all day.
I used organic cocoa butter instead of white chocolate and 100 grams of Buderim ginger, 150 g of sultanas and 50 grams of dried pears as the fruit. A teaspoon of cinammon, half a teaspoon each of ginger and mixed spice, and St Helens semiskimmed goats milk. I add the cocoa butter to the heated milk before pouring it over the other goodies so that it melts easily. I am getting quite into goats milk these days on account of the kefir which likes it better than cows milk, don’t ask me why, I hated everything goat when I was a child but my tastes have changed over the years.
I divided the dough into 16 balls of 90 g about half the size suggested in Short and Sweet, and baked them for exactly 10 minutes in a fan oven at 200 C. The buns come out soft and light if you keep the bake short and hot. If you leave them in too long they get dry and tough, so if in doubt pull them out of the oven. The rich colour is from the egg wash, don’t forget the egg wash!
Fri am : Adding a couple of crumb shots for Charlie @ Hotlyspiced.com
…and they defrost beautifully and toast like a dream….