Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.
In a very traditional vein, these are caraway flavoured, fruit-filled sourdough buns. The fruit is soaked in good cider before being added to the dough, and no sweetener is added at all, the fruit being sufficient.
The fruit is in good quantity as well… there is nothing worse than a fruit bun with 3 sultanas in it! These are chewy and heavy, but very light on the digestion in the way of sourdough, and a must-have-around during colder weather for that necessary warming sustenance and ability to satisfy as a wholesome snack.
1kg Shipton mill organic no4 white flour
600g active sourdough leaven
18g caraway seed
350g good cider, warmed.
550g mixed fruit (eg200g sultanas,200g good-sized currants,150g raisins.)
300g warm water
1 egg yolk with a little water
Warm the cider and add to the fruit, mixing well. Set aside and keep warm This should soak for 15 minutes.
Make sure the leaven is nice and active.
Warm the flour briefly in the oven. Add the water to the leaven, mix well and add to the flour with the salt and caraway. Strain the cider from the fruit and add the cider to the mix. Knead well for 5 minutes. This is a soft dough. Add the fruit to the dough mix and incorporate thoroughly. Knead well until a smooth but soft dough.
If this is too sticky, simply flour your hands and dust the kneading surface with a little flour.
Place in a bowl inside a big plastic bag and leave to rise in a warm spot for 2 hours.
Turn out onto the table and divide into 24 buns. Knead and round these so as to form a ball and place on a well-oiled or baking paper-covered tray. Cover with a cotton cloth (tea-towel) and then a plastic sheet and keep in a warm spot. They will take another 2 hours to rise sufficiently.
Glaze with the egg mix and place in a pre-heated 250°C oven. They will take 25 minutes to bake.
This is a generous amount of caraway, reduce it if you aren’t a great fan.
The recipe can be halved, and these buns freeze well.
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