BREAD PROJECT: #25- APPLE, HONEY AND OAT BUNSWednesday, July 10, 2013
Before I get into this recipe I want to talk about dried apple rings. If you love them, I am sorry but they are very odd and have the texture and look of cardboard! I was very dubious about putting them into a mix of bread, fearing it would be a disaster. But you know what, cooked into bread they are given a whole new lease of tasty life! Who knew!
I may have to make many batches of this bread to use those nasty looing rings of floppiness up, as I cant see me grabbing one from the packet as a snack anytime soon!
Also if you are unsure of whether to make these, see the melting butter photo at the bottom- gets me every time.....................
APPLE, HONEY AND OAT BUNS
- 350g All purpose white flour
- 50g oatmeal
- 1 tsp. salt
- 1 tsp. fast action dried yeast
- 1 tsp. mixed spice (I couldn't find this so used 1/2 tsp. of cinnamon and 1/2 tsp. ginger)
- 40g dried apple rings, snipped
- 50g sultanas
- 50g softened butter
- 2 tablespoons runny honey
- 225ml apple juice (preferably cloudy)
- Combine the flour, oatmeal, salt, yeast, mixed spice, snipped apple rings and sultanas in a large bowl. Make a well in the centre and add the butter, honey and apple juice. Mix to a soft dough.
- Turn out on to un-floured work surface and knead for about 10 minutes until smooth. Cover and prove in a warm place until doubled in size. (Note: this took a lot longer than normal breads as the liquid in it is not warm and therefore the yeast takes a lot longer to work its magic)
- Knock back the dough and divide into 12 pieces. Grease a 12 hole muffin pan and place a dough ball in each hole. Cover and prove until doubled in size (Again, it takes a lot longer)
- Pre-heat the oven to 220 C/ 425 F. Bake for 12-15 minutes until the buns are golden. Transfer to a cooling rack and brush with honey whilst still hot.