Using a ferment to create sweetbreads opens the door to a delicious range of light soft buns that melt in the mouth. The addition of beer and different spices gives these Easter Buns abit of a twist, plus the baker has the benefit of quietly enjoying any spare beer left in the bottle. Best eaten fresh or excellent toasted with a generous helping of butter.
140g – Strong White Flour
25g – Sugar
25g – Fresh Yeast (or 12g dried yeast)
275ml – Wold Top Marmalade Porter
Dissolve the yeast in the beer, then gradually stir in the flour and sugar. Cover and leave to bubble and rise – preferably in a warm place.
310g – Strong White Flour
40g – Butter (or margarine)
25g – Sugar
1x – Egg
Large Pinch Salt
Half teaspoon Mixed Spice
Half teaspoon Ground Ginger
Rub the butter into the dry ingredients. Add the egg and ferment. Knead until the dough is soft and shiny – approximately 6 minutes. A processor may be used using a dough hook and slow speed. Cover and leave to prove.
90g – Raisins
90g – Sultanas
Once the dough has proved (doubled in size) add the fruit then mould into buns – approximately 100g. Should make 8 buns. Glaze with egg wash. Cover and leave to prove.
100g – White Flour
10g – Sunflower Oil
Large pinch Baking Powder
90ml – Water (needs to be consistency of wallpaper paste)
Once proved pipe on the crosses and bake in hot oven 200’ for 15 minutes. Ovens do vary so temperature and cooking times may differ.
Tip: if you don’t have a piping bag use a strong plastic bag snipping off the corner.