Strawberry & apple buns

Ingredients:

For the dough:

• 1 cup of milk
• 110g unsalted butter
• 1/3 cup caster sugar
• 2 eggs
• 10g dried yeast. 
• pinch of salt
• 3 1/2 cup strong white bread flour

For the filling:

• 1 cup Apple sauce/ roasted apples 
• pinch of cinnamon
• punnet of strawberries

To make the dough warm up the milk in a small saucepan, then add butter and sugar and stir until dissolved. Whisk in eggs and salt.

In a large bowl combine all dry ingredients, then add wet mixture and mix until combined. Knead the dough until soft and stretchy. 

Place back in the bowl, cover with a cloth and leave to double in size, for about one hour.

When the dough has risen, knead quickly, then divide into 12 equal portions.

Roll each portion of the dough into a ball, place on a lined baking sheet, then press in the middle to make space for the filling.

Divide the apple filling between all buns, then top with berries.  Leave to rise again for about 30 minutes. 

Brush the buns with an egg yolk and bake in a pre-heated oven at 180C for 15-20 minutes,

Enjoy!

Forest fruit & cream cheese buns

I always make sweet buns during summer, they are great when going for picnics and trips outside the city. I make a different feeling each time, today- summer fruit and cream cheese. Yum!


Ingredients:

For the dough:

• 1 cup of milk
• 110g unsalted butter
• 1/3 cup caster sugar
• 2 eggs
• 10g dried yeast
• pinch of salt
• 3 1/2 cup strong white bread flour

For the filling:

• 1 cup cream cheese
• 1 egg yolk
• 3 tbsp caster sugar
• 1tsp vanilla paste
• 2tbsp double cream 

Additionally:

• handful of forest fruits
• egg yolk for brushing 

To make the dough warm up the milk in a small saucepan, then add butter and sugar and stir until dissolved. Whisk in eggs and salt.

In a large bowl combine all dry ingredients, then add wet mixture and mix until combined. Knead the dough until soft and stretchy. 

Place back in the bowl, cover with a cloth and leave to double in size, for about one hour.

When the dough has risen, knead quickly, then divide into 12 equal portions.

Roll each portion of the dough into a ball, place on a lined baking sheet, then press in the middle to make space for the filling.

To make the cream cheese mixture, combine all of the ingredients and stir until smooth, 

Divide the cheese filling between all buns, then top with berries.  Leave to rise again for about 30 minutes. 

Brush the buns with an egg yolk and bake in a pre-heated oven at 180C for 15-20 minutes,

Enjoy!

Cinnamon buns

Ingredients:

For the dough:

• 500g plain flour
• 1 small egg
• 90g unsalted butter, melted
• 1/2tsp ground cardamom
• 10g dried yeast
• 75g caster sugar
• 285ml warm milk

For the filling:

• 50g soft, unsalted butter
• 1 1/2 tbsp ground cinnamon
• 100g light brown sugar

For the glaze:

• 40g caster sugar
• 50ml water 
• squeeze of lemon juice

To make the dough mix all of the ingredients together, then turn onto a floured surface and knead until the dough is smooth and stretchy.

Place the dough back in a bowl, cover with cling film and leave to rise for about 1 hour, until doubled in size.

Roll the dough out to 6-7mm thick, then prepare the filling (mix the butter, cinnamon and sugar until combined).

Spread the filling onto the dough, then roll like a swiss-roll, cut into 12 equal pieces.

Place the buns on a lined baking tray, spaced well apart as they will rise a lot.  Leave to prove again for about 30 minutes.

Bake in a pre-heated oven at 190C for about 20 minutes, until golden brown.

While the buns are in the oven prepare the glaze-place all of the ingredients in a small saucepan and cook over low heat until the sugar has dissolved and the mixture became syrupy.

Brush the glaze over warm buns and leave to cool.

Enjoy!

Blueberry croissants

No, those are not real croissants but soft, sweet, buttery dough filled with fresh blueberries- shaped like a croissant... but I need to tell you I choose those any time!


Ingredients (makes 20 medium sized croissants):

For the dough:

• 570g plain flour 
• 2tsp dried yeast
• 350ml warm milk
• 2 eggs
• 80g caster sugar
• pinch of salt
• 80g unsalted butter, melted

For the filling:

• 250g fresh bluebrries
• 1tsp icing sugar
• 1tsp corn flour

Additionally:

• 1 egg for brushing

To make the dough mix all of the ingredients in a large bowl, then place on a floured surface and knead until smooth and stretchy.  Place back in the bowl, cover with cling film and leave to double in size (45-60 min).  

Knead the dough again quickly, roll out into a large rectangle and cut into 20 triangles.  

To make the filling sprinkle the sugar and corn flour onto the blueberries.  

Place few blueberries on the base of each rectangle and roll tightly to for a croissant.  Place on a lined baking sheet, then cover with a clean cloth and leave to double in size again (about 30 min).  Brush with a lightly beaten egg and bake in a pre-heated oven at 190C for about 20 minutes, until golden brown/

Enjoy!

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!


Ingredients:

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)

Additionally:

• 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.

Enjoy!

Blueberry and ricotta buns

Perfect buns for breakfast or lunch- soft and sweet dough with blueberries and ricotta cheese, topped with icing… yummy!

After making the dough, instead of leaving it to rise, you can leave it in the fridge overnight- it will be ready in the morning.


Ingredients:

For the dough:

• 450g white strong bread flour
• pinch of salt
• 7g yeast
• 80g caster sugar
• 70g soft, unsalted butter
• 1 egg
• 1 1/8 cup milk or buttermilk

For the filling:

• 250g ricotta
• 2 tbsp golden syrup or honey
• 1 tbsp caster sugar
• 1 tbsp corn flour
• 1 tsp vanilla paste or extract
• 200g blueberries

For the icing:

• 1/2 cup icing sugar
• 2-3 tbsp boiling water

To prepare the dough place all of the ingredients in a large bowl and mix until well combined.  Transfer the dough onto a floured surface and knead until smooth and not too sticky.  Place back in a bowl, cover with cling film or a cloth and leave to rise in a warm place until doubled in size, for about 1,5 h.

To make the filling drain of any access water from the ricotta, then mix with honey, sugar, vanilla and corn flour.  

When the dough has doubled in size, knead it quickly, then roll it out on a floured surface into a large rectangle.  Spread the filling and sprinkle blueberries on top.  Roll into a swiss-roll, then cut into 12. 

Place the buns cut-side-up on a lined baking tray, about 1 cm apart.  Leave to rise again for about 1h. 

Bake in a pre-heated oven at 190C for 20-25 minutes, until golden brown and bake through.  

Mix the icing with a little bit of boiling, if it is too thick add more water, if too thin add icing sugar. Drizzle over the buns.

Enjoy!

Almond and amaretto heart-shaped buns

Soft and fluffy dough with the best almond and amaretto filling- so easy to make and if you want fresh buns for breakfast you can make the dough the night before and leave in the fridge for the next morning.  Delicious autumn-must-bake!

Recipe inspired by THIS website (changed slightly).


Ingredients:

For the dough:

• 160ml milk
• 2,5 tbsp caster sugar
• 1/2 tsp salt
• 1 egg
• 2,5 cup plain flour
• 30g melted butter
• 7g dried fast-action yeast

For the filling:

• 200g ground almonds
• 100g soft brown sugar
• 80g double cream
• 40ml Amaretto
• 1tsp cinnamon
• 1/2 tsp vanilla paste or extract

Additionally:

• lightly beaten egg for brushing

To make the dough mix all of the 'dough' ingredients in a large bowl, then turn onto a floured surface and knead for about 10-15 minutes until soft, smooth and stretchy.  The dough might be sticky, but do not add any more flour, just knead until the dough stops sticking to your hands.

Place back in a large, oiled bowl and leave to rise, until doubled in size (about 1 hour), or leave in the fridge over night.

To make the filling simply place all the ingredients in a bowl and mix until well combined.

When the dough has doubled in size, knead quickly and divide into 65g balls (about 9-10).  

 Roll out each ball into a circle and spread the filling on top.

 Roll.

   Fold over.

   Cut about 3/4 way.

 



Turn both sides out and shape a heart.

  Place the buns on a lined baking sheet, you will need two trays as the buns have to be spread well apart.

Leave the buns to rise again for about 30-40 minutes, then brush with an egg wash.  Bake in a pre-heated oven at 180C for about 15-17 minutes.

Leave to cool.

Enjoy!

Strawberry and rhubarb buns

These buns taste so good! They really give you this summer-holiday feel.  Soft dough, sweet strawberry jam and sour rhubarb.  You can make these buns with any summer fruit you like- but this combination is really the best way to go.

Ingredients:

For the dough:

• 1 glass of milk
• 110g unsalted butter
• 1/3 glass caster sugar
• 2 eggs
• 10g dried yeast
• 1/4 tsp salt
• 3,5 glass strong white bread flour

Additionally:

• 4 pieces of rhubarb
• 16 strawberries
• jar of strawberry jam
• 2 tbsp caster sugar
• 1 egg

Warm up the milk in a saucepan, when lukewarm add the butter and sugar and stir until dissolved.

Whisk in lightly beaten eggs  and salt.

In a large bowl mix the flour with dried yeast, then add the wet mixture.

Mix until smooth, you can add a little bit more flour if the mixture is too runny, but remember it should be wet- the more flour you add the harder the buns will be.

Knead on a floured surface until smooth and stretchy.

Place in a large bowl and leave to rise for about an hour.

When doubled in size, knead quickly, then divide into 16 equal sized portions and shape into balls.

Place the buns on a lined baking sheets, make sure they are spread well apart, as they will rise a lot in the oven.

Press each ball slightly to flatten a little, then press the middle with your fingertips almost right to the bottom to make space for the filling.  The dough should be thin in the middle but do not make a whole in it.

Cover with a cloth and set aside while you are making a filling.

Cut the rhubarb into chunks and place in a small saucepan with 2 tbsp of sugar and a little bit of water.  Let it simmer for about a minute, until slightly soften.

Place a teaspoon of jam in the centre of each bun, then top with two halves of strawberry and few chunks of rhubarb.

Brush the edges of each bun with a lightly beaten egg (only the dough) and bake in a pre- heated oven at 180C for about 15-20 minutes.

Place remaining jam in a small saucepan and heat gently for about one minute, until jam forms a runny glaze.  Brush the fruit on top of each bun.

Enjoy!

Skoleboller - coconut and custard buns from Norway

There are so many reasons why those are one of the most delicious buns I have ever had… light and soft dough, creamy vanilla custard, sweet icing, desiccated coconut and a hint of cardamom- yum!

Skoleboller are popular as school buns in Norway and Sweden- hopefully they will become one of your favourites too!

To make your job easier, you can prepare the dough and custard the day before and leave it in the fridge over night, to enjoy fresh buns in the morning.

Recipe comes from Scandilicious Baking by Signe Johansen.


Ingredients (makes about 16):

For the buns:

• 325ml milk
• 50g butter, melted
• 500g plain flour
• 75g caster sugar
• 1,5 tsp ground cardamom (or seeds from 2-3 cardamom pods)
• 1/2 tsp salt
• 7g dried yeast
• 1 egg, lightly beaten

For the custard:

• 4 egg yolks
• 40g corn flour
• 500ml milk
• 75g caster sugar
• 1tsp vanilla paste or extract

For the icing:

• 1,5 cup icing sugar
• 2tbsp boiling water

Additionally:

• desiccated coconut

To make the dough, gently warm the milk in a small sauce pan, add the butter, sugar and an egg and mix until combined.

Mix the flour with yeast, salt and cardamom, then add the milk and butter mixture. The milk should not be hot (only slightly warm) as it can kill the yeast and the buns will not rise. Mix until smooth.

Knead the dough for about 10 minutes, until soft, smooth and stretchy. You can add a little flour if the dough is to sticky, no more than 2-3 tablespoons.  Shape into a ball and leave in a warm place to rise, for about an hour, until doubled in size.  You can place in a bowl, cover with foil and leave in the fridge over night instead.  The dough will be ready in the morning.

To make the custard, place 400ml of milk and half of the sugar in a saucepan on a moderate heat.

Beat egg yolks with the remaining sugar until pale and fluffy. Add corn flour and remaining milk and mix until combined. 

Add to the sauce pan when the milk is hot and mix constantly, continue cooking until the mixture is thick and smooth. Add the vanilla.   Leave to cool, then place in the fridge.

When the dough has risen, knead quickly and divide into 16 equal portions, about 60g each.

Shape into balls and place on a lined baking sheet, for about 30 minutes, until doubled in size.

Using a small glass or a cup press the middle of each bun, to make space for the custard.  Do not make a whole in a bun, but press firmly, almost right to the baking sheet, so that the dough is thin in the middle. 

Divide the custard between the buns and bake in a pre-heated oven at 180 C for about 20 minutes, until golden brown.  Take out the oven and leave to cool. 

To make the icing mix icing sugar with hot water and brush over each bun (do not brush the top of the custard), sprinkle with desiccated coconut.

Enjoy!

Blueberry squares

Blueberry squares- perfect for breakfast or as a snack.  Best still served warm.  These buns are not too sweet and are low in fat.  Yoghurt gives them an amazing flavour and makes them really soft and moist.

Ingredients:

• 225g plain flour
• 1tsp bicarb. of soda
• 1/4 tsp of salt
• 1tsp cinnamon
• 115g caster sugar
• 3 egg whites
• 3tbsp butter
• 150ml natural or blueberry yoghurt
• 1tsp vanilla paste or vanilla pod
• 90g blueberries (can use frozen)
• 2tsp of honey for glazing and some icing sugar for sprinkling

Mix flour, soda, salt, sugar and cinnamon. In a separate bowl whisk egg whites, then add butter, yoghurt and vanilla.  Stir in the blueberries and add the dry ingredients.  Mix until well combined but do not over stir!  Spray some oil into the square muffin baking tray and pour in the mixture (not right to the top) .  You can regular muffin tray and bake in muffin cases instead of using oil.

Bake at 190 C for 25 minutes.  Take out the oven and brush with honey.  When cooled sprinkle with icing sugar.

Ricotta and cranberry buns

Smooth ricotta filling with a hint of vanilla, dried cranberries and soft dough...

The buns are easy to make, even though require some time and preparation, dont be put off- it's well worth it.

Ingredients:

For the dough:

• 500g plain flour
• 1 glass of luke warm milk
• 2 tbsp melted butter
• 1 large egg
• 1/3 glass of honey
• 1/2 tsp salt
• 12g dry easy bake yeast

For the filling:

• 500g ricotta cheese
• 5 tbsp icing sugar
• 1 vanilla pod or 1 tbsp of vanilla paste
• 1 tbsp of corn flour
• 2 egg yolks
• 150g dried cranberries
• 1 egg for brushing

Place the ricotta cheese in a bowl and let any access water drain.

Sift the flour and mix with yeast.  Add all 'dough' ingriedients and mix well.  Knead the dough for few minutes, until smooth and elastic.  Place the dough back in the bowl and leave to rise in a warm place for approximately 1 hour (or until doubled in size).

While your dough is rising, it is time to make the filling.  Mix the ricotta cheese with two egg yolks, 1 tbsp of corn flour and 5 tbsp of icing sugar (you can, of course, add more if you prefer it sweeter).  Add seeds of one vanilla pod, I used vanilla paste, and mix until smooth.

Divide the dough into simillar sized balls (about 11 x 80g) and roll out each ball.  The dough should be circle- shaped and look similar to crepes.  Spread the ricotta filling onto each one, (approx. 2tbsp)- remember you will have to roll it! and sprinkle dried cranberries on top.

Roll each circle, like you would roll a swiss roll, and cut from about 2cm from top to about 2cm to the bottom (lenght). Push the ends slightly to make a boat shaped buns.  Sprinkle some additional cranberries on top and leave to rise for another 30mins.  Remember to cover it with cling film or a clean cloth so it doesn't go dry.

Brush each bun with egg wash (1 egg mixed with 1 tbsp of milk) and bake in the pre-heated oven at 180C for 20 minutes, until golden brown.

Take the buns out the oven and leave to cool.