Some people eat by the seasons. Pumpkins in Autumn, pears in winter, asparagus in spring etc. I love this, but currently the weather in the UK makes it feel like we’re going through all four seasons in one day. In the morning the sun’s out, so you think “aahh finally summer is here”, you go to the shops and buy everything for a lovely summer salad but by the time you’ve chopped everything up and poured over a zesty dressing the sun is long gone. There is a chill in the air and you wish more then anything your fresh summer salad was a warm jacket potato.
So, these are my all weather buns! filled with fresh summer berries and warm cinnamon spice they’re perfect rain or shine.
Ingredients (Vg conversion)
For the dough
200ml warm milk (250ml soy milk)
120g melted butter (120g plant based butter)
1 egg (no egg)
500g strong white bread flour
7g instant dried yeast
10g salt
50g caster sugar
cinnamon berry filling
100g soft butter (plant based butter)
100g caster sugar
1-2 tbsp cinnamon (depending on how cinnamon‘ee’ you like it)
3 tbsp mixed frozen or fresh berries
crumble
2tbsp plain flour
2tbsp demerara sugar
1tbsp cold cubed butter
Method
1) Starting with the wet, pour all your dough ingredients into a large mixing bowl. Either knead by hand for 8 minutes or in a stand mixer fitted in a dough hook for 5. Let the dough rest for 5 minutes (this relaxes the gluten and helps it form bonds) then knead for another 3-4 mins.
2) Scoop the dough into an oiled bowl, pop a cloth over the top and prove for 1hr before placing in the fridge to stiffen. Leave in the fridge for anywhere between 1-24hrs (completely up to you and your bun desire).
3) To make your filling, mix the sugar, cinnamon and butter in a bowl. Scoop the dough out onto a floured surface and roll into a 1cm thick rectangle. Spread the cinnamon butter over the dough, sprinkle over the mixed berries, then roll lengthways into a log. Cut into 12 chunks and place each piece swirl side up into a lined baking tray. Proof the buns for 1-2hrs in a cosy area. Preheat the oven to 200c/ 180 fan.
4)Whilst the buns prove, make your crumble. In a bowl, rub together the flour, sugar and butter until you have a crumbly mixture.
.5)Brush the buns with a egg wash (or some soy milk for the vegan option) . Sprinkle over the crumble mixture then bake for 20-25 minutes until golden.
Finally enjoy! i like mine with a dollop of ice cream.