Wednesday, 26 March 2014

Summer berry and white chocolate buns

Soft, sweet dough with creamy and fruity summer berry creme patisserie, topped with fruit and white chocolate drizzle. Yum!


For the dough:
  • 3 1/2 cup strong white bread flour
  • 1 cup milk
  • 110g melted, unsalted butter
  • 1/3 cup caster sugar
  • 2 eggs
  • 2 1/2 tsp dried yeast (10g)
  • pinch of salt
For summer berry creme patisserie:
  • 200g summer berries
  • squeeze of lemon juice
  • 400ml milk
  • 5 egg yolks
  • 110g caster sugar
  • 3tbsp corn flour
  • 2tbsp plain flour
  • 1tsp vanilla paste or pod
  • 2tbsp black raspberry liqueur (optional)
  • 1 egg for egg wash
  • handful of mixed berries
  • 50g white chocolate

To make the dough mix flour, yeast, sugar and salt in a large bowl.  Melt the butter and mix with milk and eggs, add to the mixture. 

Mix until well combined, then transfer onto a floured surface and knead until the dough is smooth and stretchy.  Place back in a bowl and leave to rise for about 90minutes, until doubled in size.

Meanwhile to prepare the filling place berries and lemon juice in a saucepan and cook until the fruit is very soft.  Pass the mixture through a sieve to get rid of the seeds and set the fruit puree aside. 

Beat egg yolks with sugar, plain and corn flour and set aside. 

Bring the milk and vanilla to a simmer, then add egg yolk mixture and fruit puree.  Stir constantly and continue to cook until your creme patisserie is smooth and thick.  If you are using raspberry liqueur stir it in after you have taken the mixture off the heat.

Pour into a bowl and cover with cling film (the foil should be touching the top of the custard), leave to cool.

When the dough has doubled in size quickly knead it, then divide into 12 equal portions.  Shape into balls and arrange on a baking tray.  Press the middle of each bun with a glass (almost right to the bottom, but make sure you do not make a whole in the dough).  

Spoon some of the creme patisserie into the middle of each bun, then sprinkle some berries on top.  Leave to rise again for 35-40 minutes. 

Brush the dough (only the dough, not the custard) with a lightly beaten egg and bake in a pre-heated oven at 190C for 20-25 minutes.

Take the buns out the oven and leave to cool.

Melt white chocolate and drizzle over the top of each bun.


No comments:

Post a Comment