JUMP TO RECIPE -
Buns, buns, buns. If I was a five year old I’d go around the house singing ‘buns, buns, buns’ every time I make some sort of raisiny, yeasty little numbers because what can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
Breakfast is so important and I do religiously believe in what my Grandmother used to say that you mustn’t go out on an empty stomach. I know, I know – no time, even to put make-up on (my pet hate – women who put on their make up on the train. I mean – you wouldn’t floss your teeth on the train? Why on earth such a private activity going on display for all to witness? Set the damn alarm ten minutes earlier, woman!) and so you end up at the overpriced Pret or Starbucks, grabbing your skinny hemp frothaccino (is that even coffee? my other pet hate) and a plastic pot of muesli or porridge, clearly cooked and prepared days in advance. I’m sorry, Pret, I do adore your cereal bars but those don’t need to be freshly made.
So if you ARE into baking, and you clearly ARE reading this recipe – bake the lot. Freeze most. They taste gorgeous when defrosted overnight – honest. Almost like fresh. And then the only effort will be to remember to defrost one the night before, grab it while you’re putting on your make-up (or shaving, let’s not discriminate here), have it with the coffee that you can also set to make the night before and my Grandmother would be happy.
Recipe from The Bakery Bits blog but it's fairly authentic.
- Makes 12 large buns
- 125g milk
- 125g water
- 65g unsalted butter, softened
- 65g caster sugar
- 1½ tsp glycerine
- 1 large egg
- 20 cardamom pods
- 30g fresh or 10g instant yeast
- 5g fine sea salt
- 500g strong bread flour
- 125g raisins
- For the glaze:
- 1 egg, beaten
- 2 tbsp milk
METHODWarm up the water and the milk and pour into a large bowl or the standing mixer bowl, if using. Add the butter, sugar, glycerin and egg and mix well.
Split open all of the cardamom pods and scoop out the seeds. Grind them as fine as you can into a powder in a mortar and pestle, sift through a small sieve and add to the mix.
Crumble in the yeast and add the salt and flour. Knead by hand or mix with a dough hook attachment for at least 10 minutes until the dough is smooth and elastic and bounces off the sides of the bowl or stops sticking to your hands. Cover and leave for about 10 minutes for the gluten to relax, then add the raisins and mix in on low speed. Finish off by kneading the raisins in with your hands to distribute them evenly.
Cover and leave to prove in a warm place until doubled in volume – about an hour.
Turn the dough out onto lightly floured surface and divide into 12 pieces – about 90g each if you wish to be precise. Form each one into a tightly molded ball and place them on baking trays lined with parchment, well-spaced apart.
Cover the trays with a damp tea towel or place each tray in an inflated plastic bag (just blow into it and tie the ends!) for an hour, until doubled in size. Preheat the oven to 180C/350F/gas 4.
Beat the egg with the milk for the glaze and gently brush over each bun. Bake for about 15 minutes until golden brown. Remove from the oven and wrap on a cooling wire in clean tea towels until cold.