However, these fragrant, tasty buns, which are ideal for a relaxed Sunday breakfast on a wintry morning seem to fit the bill. The aroma of them baking fills the kitchen with the most appetising of smells.
But, hands up, I admit I did not make these wearing beige cashmere and fluffy slippers and I don't expect you to do so either. Just let me know if you try them and what you think of them.
You will see that one of the ingredients is orange infused sugar - this is one of my #wastenot tips.
If you are only going to use the juice of an orange, or simply eat it, grate the zest first and add it to a jar of sugar. The sugar will absorb the orange oil and take on a beautiful flavour. This has a myriad uses and you can even blitz it in a food processor to make flavoured icing sugar, ideal for glazing or sprinkling on these buns.
And whilst we are on the subject of #wastenot, always grate the zest from your lemons, even when you only need the juice. The zest can be stored in the freezer until needed.
12 fl oz milk
Juice of 1 lemon
Juice of 1 lemon
1 tsp salt
1 tsp dried yeast
2 dessertspoon orange infused sugar (or plain sugar and the grated zest 1 orange)
6 green cardamom pods
2 oz soft butter
4 oz dried apricots
Egg white
Sugar
Heat the milk to blood temperature in a saucepan and add the lemon juice.
Remove from the heat.
Split open the cardamom pods and take out the seeds. Grind to a powder with a pestle and mortar.
Chop the apricots.
Put all the ingredients, except the egg white and extra sugar into a food mixer or food processor (with dough blade fitted) and mix thoroughly for around 30 seconds.
Alternatively, place all the ingredients into a large mixing bowl and beat well with a wooden spoon.
Ensure the dough is covered, use cling film or a damp cloth and leave to rise for at least 2 hours. (You can leave it overnight and bake them in the morning if you are more organised in the morning than I am.)
Place a griddle plate in the oven and pre-heat to 200ºC
Shape the dough into 8 equal sized rolls and place on the hot griddle plate.
Paint the tops with egg white or milk and sprinkle with sugar. You can omit this stage and glaze them with a thin drizzle of orange icing whilst still warm if you prefer.
Bake for around 15 - 20 minutes until they sound hollow when tapped on the base.
Serve warm with butter and plenty of coffee.
Heat the milk to blood temperature in a saucepan and add the lemon juice.
Remove from the heat.
Split open the cardamom pods and take out the seeds. Grind to a powder with a pestle and mortar.
Chop the apricots.
Put all the ingredients, except the egg white and extra sugar into a food mixer or food processor (with dough blade fitted) and mix thoroughly for around 30 seconds.
Alternatively, place all the ingredients into a large mixing bowl and beat well with a wooden spoon.
Ensure the dough is covered, use cling film or a damp cloth and leave to rise for at least 2 hours. (You can leave it overnight and bake them in the morning if you are more organised in the morning than I am.)
Place a griddle plate in the oven and pre-heat to 200ºC
Shape the dough into 8 equal sized rolls and place on the hot griddle plate.
Paint the tops with egg white or milk and sprinkle with sugar. You can omit this stage and glaze them with a thin drizzle of orange icing whilst still warm if you prefer.
Bake for around 15 - 20 minutes until they sound hollow when tapped on the base.
Serve warm with butter and plenty of coffee.
© Netherton Foundry Shropshire 2016
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