We all need something yummy to accompany our mid morning cuppa and I think I have a great idea….Rasperry Tea Buns!
I have (of course) used my bread maker to do the job of kneading and rising for me, however if you want to do it the old fashioned way – I’ve included the instructions below:)
Rasperry Tea Buns
680g strong white flour
15g dried yeast
100g caster sugar
80g soft butter
5g ground cinnamon
5g grated nutmeg (1 x whole small nutmeg)
175ml tepid full cream milk
175ml warm water
2/3 cup rasperries
THW HOW TO:
If using a breadmaker, add your ingredients into your bowl, dry first, then wet and select the dough cycle. (I found my dough was really wet when it came out and I had to use a fair whack of flour on the board to stop it sticking. It still worked well though – don’t freak!)
Otherwise – add all your ingredients into a big bowl. Stir together using a big wooden spoon or a dough hook on your mixer if you have one for about 15mins or until the dough is smooth and pliable.
Cover your dough and set in a warm place to rise (to double, about 30-50 mins)
Take your dough out onto a floured work surface and gently knead in the rasperries. Be careful and go really easy. You don’t want to overwork the dough or crush your fruits too much.
Cut into 12 small balls and flatten slightly with your hands. Place on a tray lined with baking paper. Cover with a clean tea towel and leave to rise for another 15-20 mins or so whilst you heat up your oven to 210Deg C.
Bake until just lightly golden. (About 15 minutes) and leave to cool.
Make a quick icing glaze using 5 heaped dessertspoons pure icing sugar (sifted) and enough boiling water to make a thick paste. Add some pink food colouring for the authentic look and spoon over each cooled bun.
Leave to set and serve up with your tea or coffee with a good lashing of butter.Its not an overly sweet bun, however the glaze gives it the extra sweet kick needed I think!