An evening of baking with award winner baker Richard Bertinet in partnership with Lurpak and it’s new slow churned butter at L’Atelier des Chefs in Central London. The new butter
is made from very slowly churned cream and is made in small batches to allow a unique, fuller Lurpak fresher taste and texture to develop. It’s a premium quality of the product to be enjoyed with some tasty baking. Richard shared passionately some of his baking secrets and and we had a hands-on demo. I really like the spice buns!
is made from very slowly churned cream and is made in small batches to allow a unique, fuller Lurpak fresher taste and texture to develop. It’s a premium quality of the product to be enjoyed with some tasty baking. Richard shared passionately some of his baking secrets and and we had a hands-on demo. I really like the spice buns!
spiced Christmas tea buns
Working time: 45 minutes
Resting time: 2 hours 30
minutes
minutes
Baking time: 15 – 20 minutes
Yield: 10
large (110g) or 20 small (55g) buns
large (110g) or 20 small (55g) buns
Ingredients
10g sea salt (1 tsp)
480g strong bread flour
20g dark rye flour
20g fresh yeast (or 2tsp
dried yeast)
dried yeast)
1 tablespoon of good quality
honey
honey
200g milk at room temperature
100g Lurpak® unsalted butter
3 eggs (2 for the recipe and 1 for the egg wash)
100g walnuts
200g dried cranberries
70g caster sugar
1 teaspoon mixed spice
Pinch of ground cinnamon
2 pods cardamom crushed
Pinch of salt for the egg
wash
wash
Lurpak® Slow Churned butter (for serving)
Method
Pre-heat
your oven to 180°C
your oven to 180°C
Place
the rye flour and 230g of the bread flour into a bowl. Crumble in the yeast. Add the honey and the milk and mix to a thick
batter. Leave to rest for 30 minutes.
the rye flour and 230g of the bread flour into a bowl. Crumble in the yeast. Add the honey and the milk and mix to a thick
batter. Leave to rest for 30 minutes.
Add the
remaining flour, two of the eggs and the butter and work the dough by
stretching it and folding it over onto itself for about 10 minutes until soft
and supple. Do
not add flour or oil to the work surface as it will alter the recipe quantities
and the quality of the finished buns.
remaining flour, two of the eggs and the butter and work the dough by
stretching it and folding it over onto itself for about 10 minutes until soft
and supple. Do
not add flour or oil to the work surface as it will alter the recipe quantities
and the quality of the finished buns.
Richard demonstrated his unique method of kneading and incorporating air into his dough
mold the dough into a round shape. next get your hands underneath it. open the dough and fold it over itself with your fingers. hold the top of it with your index fingers.
through the dough onto the slightly floured surface, fold it again and repeat the process a few times
crush
the walnuts and mix into the dough with the cranberries, sugar and spices. Rest for about one hour until the dough has
doubled in volume.
the walnuts and mix into the dough with the cranberries, sugar and spices. Rest for about one hour until the dough has
doubled in volume.
Divide
the dough into 10 equal pieces. Shape them
into balls, and place onto a baking tray.
Prove for one hour until the buns have risen to nearly double the
size. Beat the remaining egg in a cup
with a pinch of salt. Brush over the top
of the buns. Bake for 15 to 20 minutes
until golden brown.
the dough into 10 equal pieces. Shape them
into balls, and place onto a baking tray.
Prove for one hour until the buns have risen to nearly double the
size. Beat the remaining egg in a cup
with a pinch of salt. Brush over the top
of the buns. Bake for 15 to 20 minutes
until golden brown.
To
serve, cut the tea buns in half. Toast
and generously spread with Lurpak® Slow Churned butter.
serve, cut the tea buns in half. Toast
and generously spread with Lurpak® Slow Churned butter.
Result : perfectly light and airy fruity buns!
I was a guest at this event. Thanks to Wildcard for organise this evening. All views are my own.
