Spiced Stem Ginger Buns with Sticky Glaze

This is our head baker Chris’ recipe for spiced stem ginger buns. While it might seem he uses quite a lot of dried yeast, it helps what is otherwise quite a heavy, enriched dough to rise and create a lighter texture for the bun as a counter the sticky gingery delicious glaze.

You can also find the video for this recipe on our Instagram here.

Makes 18 buns

FOR THE DOUGH

• 200g warm whole milk
• 2 medium eggs
• 600g No. 4 flour (or strong white bread flour)
• 20g dried yeast
• 50g soft brown sugar
• 12g salt
• 200g softened butter

FOR THE FILLING

• 200g softened butter
• 200g soft brown sugar
• 100g drained stem ginger, chopped into small chunks (keep the syrup)
• 2 tsp powdered cinnamon
• 2 tsp powdered ginger

FOR THE GLAZE

• 100g stem ginger syrup (leftover from the stem ginger)
• 50g soft brown sugar
• 50g water

METHOD

Weigh all the ingredients for the dough into a bowl, combine, and then turn out and knead for 10 minutes until smooth. This can also be done in a stand mixer for the same amount of time if you prefer.

Place the dough back in the bowl, cover, and bulk prove for 1 – 1.5 hours in a warm place until it has risen.

Meanwhile, place the ingredients for the filling in a bowl and beat together with an electric hand whisk (or you can use a mixer with a paddle attachment) for a couple of minutes, until the butter has softened and the filling is a spreadable texture.

Once the dough has finished proving, it should be nice and light. Turn it out on to a lightly floured work surface and then shape it in to a rectangle of 30cm by 40cm using your hands, followed by using a rolling pin to level it out and roll it thinner. Use plenty of flour for dusting if you need it, to prevent it from sticking to the work bench.

Spread the filling over it evenly taking it right to the edges, using a palette knife, spatula or dough scraper.

Taking the top side of the pastry that is furthest away from you, roll it over a fraction and pinch it gently together. Tightly roll from the top down keeping it as even as possible, until you have a long, smooth cylinder of dough.

Slice the dough into 3cm rounds. Line a baking tray with baking parchment, then place the buns on the tray with the cut side facing up (i.e. the swirl).

Cover and prove for 1 – 1.5 hours in a warm place.

While your buns are proving, prepare your syrup glaze. Mix the ingredients for the glaze in a small saucepan, bring it to the boil, boil it for about 30 seconds and then take it off the heat so that it will be ready to glaze your buns with once they are baked.

Preheat your oven to 180°C. Bake the buns for 10-15 minutes until golden and cooked through.

Brush the glaze over the buns using a pastry brush and leave them to cool. These are best eaten while fresh.