If like me, you have eaten your body weight in hot cross buns this Easter, and can’t bear to look at the devils, then I have the thing just for you (and for your family if you are willing to share).
These buns are a combination of a simple 5 ingredient sweet yeasted dough and an even simpler 2 ingredient berry jam; yes, like with every yeasted recipe they do need the time to rest and prove, but that’s perfect as it gives you time to do some proving yourself out in the sunshine.
I have made yeasted dough many times, both sweet and savoury, and I have to say that other than a sourdough loaf (made with natural yeast) theses summer fruit buns are my next go-to. They are the most convenient breakfast on the go, or toasted under the gill for five minutes and served with coconut yogurt or nut butter as part of a brunch spread.
These sweet buns shouldn’t be underestimated as they sure taste sensational; soft sweet dough, a tangy berry jam, and a dusting of some crunchy buckwheat crumble as a topping, they are simply tasty.
The convenience of these is that, if you don’t want to ‘faf’ about with the shaping which, if I may add, is straight forward, then you can simply roll the dough out, spread the jam and roll it up creating a spiral. You can then either cut it to create swirl rolls or simply place it in a loaf tin and bake it as it is, when you cut into it there will be a spiral. , which is perfect for toasting and slapping on toppings!
For the dough:
250g strong white flour (I used unbleached)
50g wholemeal flour (swap for extra white if you prefer)
50g of coconut sugar
7g dried yeast sachet
150ml of plant milk
A teaspoon of vanilla paste
Pinch of sea salt
For the jam:
400g of mixed frozen fruit
3 tablespoons of coconut sugar
For the crumble:
50g of oat flour
20g of buckwheat flour
3 tablespoons of coconut sugar
2 tablespoons of maple syrup
1 tablespoon of coconut oil
1 tablespoon of chia seeds (soaked in 2 tablespoons of water for 5 mins)
Gently heat the milk in a saucepan and place in a large mixing bowl with the yeast and sugar. Mix until all granules have dissolved and leave to activate for 10 minutes.
Next, mix in the vanilla, flour, and salt. When the dough begins to form, kneed it for 10-15 minute until the surface of it becomes smooth and it is stretchy and soft.
Form a ball, dust lightly with flour and place back into the bowl covering it with a clean tea towel. Place the dough in a warm place (not in sunlight) and prove for 45 minutes.
After the prove, punch the dough to knock out the air and form into 7 equal sized buns. Place them on a lined baking tray with plenty of room in between as they will grow! Leave covered with a tea towel for another 30 minutes to prove.
To make the jam: place the fruit in a saucepan, add 3 tablespoons of water and the sugar, and bring to a simmer. Reduce the heat and let simmer for 15 minutes until most of the liquid is evaporated and the jam is thick. Leave to cool.
To make the crumble: place all of the ingredients in a food processor, and blend until it begins to create clusters. Alternatively, you can mix it by hand by rubbing in the coconut oil into the flours following with the remaining ingredients.
Preheat the oven to 180℃.
After the shaped buns have proved, flatten them gently with your hands and create a deep indent using the bottom of a very small jar or bottle cap.
Spoon in a generous amount of the jam into the indent, sprinkle with the crumble, and bake for 30-35 minutes until golden.
Let the thumbprint buns cool for 15 minutes, and then brush with some jam to achieve the glossy effect (i used plum, but any flavor will do).
Enjoy these straight from the oven, cold or toasted! Of course, don’t forget to slather on the toppings, I’d recommend any nut butter and yogurt of choice. Make sure to tag me on Instagram (@wikis.vital.way) and let me know what you think in the comments below.