Apple, Pine Nut & Raisin Buns (aka Castle Black Buns)

I am a huge fan of George R.R. Martin’s Song of Ice and Fire, so much so that I named one of my daughters Arya. When I discovered the Feast of Ice and Fire cookbook I was overjoyed and made all sorts of plans to have a themed dinner party that have thus far failed to come to fruition. Once recipe though that caught my eye time and again was for buns that contained apple, pine nuts and raisins.

After yesterday when I made the apple turnovers I had some of the caramelised apple filling over over so I decided to the Feast of Ice and Fire recipe as a jumping off point to come up with something similar. What I ended up making was a sort of chelsea bun filled with caramelised cinnamon flavoured apple, chopped pine nuts, raisins and a drizzle of glace icing.

I ate three of them before I thought “crap! I should take a picture!” (surely that’s a sign of good recipe, no?)

For the Dough

  • 500g/1lb strong white flour, plus extra for dusting
  • 1tsp salt
  • 1 x 7g/¼oz sachet fact-action dried yeast
  • 300ml/10fl oz milk
  • 40g/1½oz unsalted butter, softened at room temperature
  • 1 free-range egg
  • vegetable oil, for greasing

For the Filling

 

Place the milk and butter in a saucepan and heat until the butter is melted and the mixture is lukewarm. Sift together the flour and salt and place in a large bowl, make a well in the centre and add the yeast. Add the warm milk and butter, and the egg and stir until it comes together into a soft dough. If the mixture is too wet add a little extra flour until the consistency is right.

Turn the dough out onto a floured surface and knead for five minutes (adding more flour if the dough is still too wet) until you have a nice elastic, non-sticky dough.

Lightly oil a large bowl and put the dough into it. Cover with oiled cling film and put in a warm place to prove for about an hour until the dough has doubled in size. While the dough is proving make the filling.

When the dough has doubled in size, turn it out onto a floured surface and knock back to it’s original size. Roll out into an rectangle (roughly 12 inch by 10 inch) and brush with the melted butter. scatter over the apple, pine nuts and raisins and roll up along the long edge. Slice into 1 1/2 inch rounds and place on a lightly greased baking tray. Cover with cling film and allow to prove again for around 20 minutes.

Preheat the oven to 220oC. When the buns are proved, remove the cling film and bake in the centre of the oven for 15-20 minutes until they are golden brown. Allow to cool on a rack before drizzling with glace icing.

I’m going to be a little imprecise here with the glace icing instructions. I put 3 tablespoons of icing into a bowl and added half a teaspoon of water at a time and mixed until I got the right consistency. You want it to be thin enough to drizzle but not too thin so only add a little water at a time.

 

 

 

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