Upside down buns
Last week I had a bit of sweet dough left over from my cinnamon buns, usually I’ll just roll it into balls and make brioche buns for my family and I. But on this morning I had a bit more time and fancied getting creative. If I’m honest, most of my experiments are, well, interesting to say the least and usually never get repeated. However these buns bucked the trend, with their jammy top and pillowy bottom, they are the perfect simple yet super versatile bake.
I think these buns are perfect in every season, in summer they great with berries but in winter you could do the same with apple slices or even go savoury with cheese.
Ingredients -Vg conversion in brackets()
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
Topping or ‘bottom’
50g cold butter
3tbsp brown sugar - if choosing a sweet topping
2 handfuls of berries, apples, cheese or whatever your heart desires
icing sugar to sprinkle- optional
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) Oil a 9 or 12 hole muffin tray. Cut your cold butter into chunks and place one chunk,(roughly half a teaspoon) in the centre of each muffin hole. Sprinkle with sugar (if using) then pop in your berries or whatever your topping is.
Tip the dough out onto a floured surface and divide into 9-12 chunks (depending on how many muffin holes you have). Roll each chunk into a ball and place into the muffin holes. Squish down a little then pop a cloth over the top and prove for 1-2 hours until puffy. Preheat the oven to 200c/180fan. Brush with milk or an egg then bake for 20-25 minutes until golden.
4) As soon as the tray comes out the oven, flip it upside down onto a wire rack, cool for 10-15 minutes. Then scoop out the buns, eat warm with cream or yogurt or cool fully (30mins) and sprinkle with icing sugar.
