Cherry Ripple Buns
500g Lauke Organic + extra for rolling
50g unsalted butter
375g full cream milk
40g caster sugar
8g dried yeast
approximately 120g cherry jam or whatever you have to hand
70 cm x 40 cm baking dish or equivalent
Microwave on high for 30 seconds or until it is melted. Weigh in the milk and sugar and microwave for 45 seconds…butter should still be melted and not more than 38C. Weigh in the yeast and whisk until it and the sugar is dissolved.
With the motor running at the slowest speed pour the liquid down the side of the bowl and work until it comes together. Scrape it down once and make sure that it has lifted the flour from the bottom and work for another minute. Scrape down the sides, cover with a damp towel or a shower cap and allow to double in size.Line your baking dish with baking paper. Flour a work surface and scrape the dough out onto the surface, dust the top and roll it out into a rectangle about 15 mm thick. Working on the long side, leave a 10 cm edge at the top and brush it with water.
Spread the rest of the surface with jam and roll up. Cut into 12 slices. The jam will squeeze out a bit when you are cutting them, wipe the bottoms of the buns through the jam and place them a little apart in the prepared baking dish and spray the tops with water…. prove until they have joined together and on a hot day spray them again to keep their tops moist.
- add dried fruit to the dough…peel and dried cranberries are good but they can be anything you have handy
- give them a Middle eastern twist…use apricot jam scatter chopped pistachios and freshly ground cinnamon over the jam..ice with thinly with plain icing made from milk and icing sugar and dust the tops with powdered pistachios
the right flour
The right flour makes a difference, the best buns are made with low gluten flour which has become very hard to find. I find mine at my Chinese grocers…so keep a look out!