Friday, 4 May 2007
Berries and Cherries!
This is my own take on the Belgian Buns that you can buy in any bakery over here. Sometimes I ice them and add that familiar cherry on the top, but mainly leave them plain, split and spread with unsalted butter - delicious!
I recently found packets of dried fruits that were sublime, and used these instead of ordinary raisins, making the buns a little bit special, Berries and Cherries.
Call me a cheat if you want, but I make these in the bread machine - they come out light and soft every time.
Buns with Berries and Cherries
2 teaspoons quick dried yeast
600g strong white bread flour
2 tablespoons sugar
25g unsalted butter
2 tablespoons milk powder
1 teaspoon salt
1 large egg
Up to 360-370ml water total with egg
4-6oz dried fruit of your choice
1 beaten egg to glaze
Put all ingredients into your bread machine in correct order, except dried fruit.
When it comes to the egg and water, I weigh the egg and then add the water to come roughly to 360-370ml in total.
Put the dried fruit into the dispenser, or add according to your bread maker instructions.
When dough is ready, roll into an oblong roughly 16” x 10” and roll up as if rolling a swiss roll. Use a sharp knife and slice pieces of dough off about 1½” thick, about 10 buns. Put them on a baking tray and flatten them a bit with your hand.
Cover and let rise until doubled in size, brush with beaten egg and bake in a pre-heated oven 350ºF for about 14 minutes.
Cool and ice if wanted. Just add a little water at a time to a couple of cups of icing sugar until you have a stiff but spreadable consistency, top with a glacé cherry.