Elderflower Buns
Iced buns are a personal favourite. When I was growing up, buying the split version with jam and cream inside was an incredible treat. I've put a seasonal twist on them here by adding elderflower sugar to the dough and elderflower cordial to the creamy filling. Glazed with yet more cordial and decorated with delicate elderflower bunches, these dainty treats will go down a storm. Make the elderflower sugar the night before, to infuse the flavour.
Makes 6 buns (easily doubled).
Ingredients
For the buns
For the decoration
1. The evening before you want to bake, make the elderflower sugar. In total, the buns require 70g sugar but in this process you'll lose some of that sugar as it clings to the elderflowers in clumps. Therefore, I recommend making 100g elderflower-infused sugar to make sure you have enough at the end of the process. Shake the elderflower to release any insects. Then, simply sprinkle the sugar into a bowl and place at least four large sprigs of elderflower on top. Use the stalks to mix the sugar, releasing the scent through the sugar. Make sure the flowers are at least partially buried in the sugar, place a plate and a weight on top and leave till the morning. You'll notice how the sugar has become wetter and yellower by morning.
Iced buns are a personal favourite. When I was growing up, buying the split version with jam and cream inside was an incredible treat. I've put a seasonal twist on them here by adding elderflower sugar to the dough and elderflower cordial to the creamy filling. Glazed with yet more cordial and decorated with delicate elderflower bunches, these dainty treats will go down a storm. Make the elderflower sugar the night before, to infuse the flavour.
Makes 6 buns (easily doubled).
Ingredients
For the buns
- 7g instant yeast
- 80ml warm milk
- 250g strong white bread flour
- 20g elderflower-infused caster sugar
- 20g butter
- 1 egg, beaten
- ½ tsp salt
- 50ml water
- 50g elderflower-infused caster sugar
- 25g plain flour
- 250ml milk and 1 dessert spoon milk
- 1 egg yolk
- 1 dessertspoon elderflower cordial
- 300ml double cream
For the decoration
- Sprigs of freshly picked elderflower
- 1 tbsp elderflower cordial
- Baking tray, lined with parchment
- Pastry brush
- Piping bag
- Piping nozzle (I used a star nozzle)
1. The evening before you want to bake, make the elderflower sugar. In total, the buns require 70g sugar but in this process you'll lose some of that sugar as it clings to the elderflowers in clumps. Therefore, I recommend making 100g elderflower-infused sugar to make sure you have enough at the end of the process. Shake the elderflower to release any insects. Then, simply sprinkle the sugar into a bowl and place at least four large sprigs of elderflower on top. Use the stalks to mix the sugar, releasing the scent through the sugar. Make sure the flowers are at least partially buried in the sugar, place a plate and a weight on top and leave till the morning. You'll notice how the sugar has become wetter and yellower by morning.
2. To make the buns, preheat the oven to 190°C fan (210°C non-fan). Then, slightly warm the milk in a saucepan until JUST warm. Remove from the heat and sprinkle the yeast over the top, to activate it. Swirl it around in the pan and put to one side.
3. Combine the flour, salt, butter, beaten egg, half the water, and the yeast-milk mixture together until a dough forms. Add the remaining water to create a sticky dough.
3. Combine the flour, salt, butter, beaten egg, half the water, and the yeast-milk mixture together until a dough forms. Add the remaining water to create a sticky dough.
4. On a floured surface, knead the dough for about 8 minutes until elastic. To do this, stretch the dough forwards and then pull it back on itself. Keep repeating this process until a springy dough forms.
5. Place the dough in a bowl, cover with a clean tea towel, and leave in a warm place to rise for 45 minutes.
6. Once doubled in size, knock back the dough (punch out the air) and then divide it into six pieces. To do this without weighing each piece, cut the dough in half and then cut each half into thirds.
7. On a lightly floured surface, shape the dough into fingers about 12cm long. To do this, flatten the dough, fold the short and then the long sides into the middle, repeatedly tucking in the edges until a smooth oblong shape has formed, and then turn it over.
7. On a lightly floured surface, shape the dough into fingers about 12cm long. To do this, flatten the dough, fold the short and then the long sides into the middle, repeatedly tucking in the edges until a smooth oblong shape has formed, and then turn it over.
8. Place each piece slightly spaced apart on a baking sheet, lined with parchment. You'll notice the buns rising and expanding again while you're shaping the others (see picture).
9. Cover the buns with a clean tea towel and leave to rise for another 30 minutes. Meanwhile, make the crème pâtissière for the filling.
9. Cover the buns with a clean tea towel and leave to rise for another 30 minutes. Meanwhile, make the crème pâtissière for the filling.
10. Using an electric hand whisk, whisk the egg yolk and sugar together until lighter in colour. Add the flour and whisk again.
11. To loosen the mixture, add 1 dessertspoon of elderflower cordial and 1 dessertspoon of milk. Mix with a metal spoon until combined.
12. Over a low heat, warm the milk. Once it's JUST warm, add the rest of the mixture. Turn the heat to medium and cook until it boils, whisking with a hand whisk throughout. Once it reaches the boil, it should have thickened. Boil for another 2 minutes and then remove from the heat. It will thicken more as it cools. Leave to cool completely.
13. Bake the buns for 10 minutes, until golden brown, and then transfer them to a cooling tray.
14. Once the crème pâtissière has cooled, whisk the double cream to form stiff peaks and then mix it with the crème pâtissière. Use a bread knife to split the buns (slice about ¾ of the way down each bun, being careful not to cut the buns completely in half). Brush the top of the buns with elderflower cordial.
15. Fill a piping bag and pipe the filling liberally. Decorate with small sprigs of elderflower. Enjoy the buns the same day, with a glass of elderflower cordial.
15. Fill a piping bag and pipe the filling liberally. Decorate with small sprigs of elderflower. Enjoy the buns the same day, with a glass of elderflower cordial.