Happy Easter everyone! Hope you baged-in all your schoko eggs before it starts raining. Well, the weather man said 9 then 12 then 14 and now 15 o’clock so maybe we are going to be lucky without it.
I have been to the Savoie region in France eating my way through the delights of pâtisserie française. There were the old favorites of mine like brioche, pain de miel, croissant (bien sûr), opera, mont blanc and hors piste. A mixture of pastry and pâtisserie but I have to admit I brought my own sourdough rye which is more of an Austrian/Germanic/Scani version that my tummy likes very much. Unfortunately the baguettes are getting baked quickly for demand that they are not slow fermented and tend to bloat just like the shop bought English what’s so called bread.
What I really liked was the Brioche feuilletée – a brioche delicately puffed on the outside and sprinkled with icing sugar. I am on a mission to recreate the one I had from Chevallot in Val d’Isere.
But for now we are focusing on Easter Buns! Again, I am fussy there too. I don’t like the water/flour cross which should be a pastry but no one does it so lets not bother at all and my kids don’t like mixed peel and too many raisins.
Hot not X buns
- 25 g Fresh Yeast
- 75 g caster sugar
- 300-350 mL full fat milk warm
- 450 g Strong flour Canadian strong flour
- 75 g Unsalted Butter room temperature
- 2 Free Range eggs or better organic large eggs
- 80 g Sultanas
- 50 g Dried Apricots unsulphured and chopped
- 1/4 tsp. Cinnamon
- 1/4 tsp. Ground Cardamon
- 1 tsp. Sea Salt
- Dissolve the fresh yeast with 1 tablespoon of caster sugar and 2 tablespoons of milk, cover and leave until doubled and bubbly. Put the flour, salt, caster sugar in a mixing bowl. Make a well and add eggs, butter, milk, spices and yeast mixture. Mix with the dough hook slow for 5 minutes and then at medium speed another 5 minutes until glossy and gluten have developed. If using add your dried fruits and work them in. Now cover with cling film and let rise for 60 - 90 minutes. It should be risen double in size. The ideal temperature of the dough should be 28° C.
- Put the dough on your work surface and cut off pieces of 70g each. Shape into round rolls and place them apart on a tray covered with baking parchment. Cover with a tea towel and let proof - final fermentation.
- Pre-heat the oven to 220°C. Carefully brush the buns with egg wash and bake for 5 minutes. Then lower temperature to 200°C and bake for another 10 - 15 minutes until golden brown. Best eaten warm but still delicious the next day reheated or toasted.
If using dried yeast the formula is 1:3 so for 25g fresh yeast use 8g dried yeast. One sachet with 7g will do.