We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough Cider Fruit Buns

Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.

Like this? Share it with your friends.


Report abuse

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.

Read more about buns ...

Ingredients

1kg Shipton mill organic no4 white flour

600g active sourdough leaven

18g caraway seed

15g salt

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

Method

Warm the cider and add to the fruit, mixing well. Set aside and keep warm This should soak for 15 minutes.

Making Cider Buns

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.

 

Added by: NaomiS


Tags: Buns Sourdough fruit

Add comment
Chewy leathery crust

Hi, Made these buns yesterday and the crusts are tough and chewy (too chewy for hubby). The inside of the buns is really good and very tasty, I used dried cranberries, sultanas and crystallised ginger. I popped ice cubes in a tray whilst baking. What went wrong with the crusts?

Mabs 13 June 2020

Reply
Great recipe - made these a few times and everybody loves them. I use a vintage cider and don't warm the flour but check the temp of the flour and then calculate the appropriate water temp.

- steve 01 November 2012

Reply
Warmed Flour?
What's the deal with warming the flour in the oven? Just an enhancement or actually something you need to do?

Marcus Row - rowmarcus@gmail.com 17 December 2011

Reply

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

Deliveries

Keep safe and well

The Shipton Millers