I have written before about how much I love the Honey & Co Baking Book. There are so many recipes in it that I want to make. I have already made the Pear Ginger and Olive Oil Cake and the Baked Doughnuts with Citrus Curd.
For ages, I have been waiting to make the Fitzrovia Buns, which are Honey & Co's answer to Chelsea Buns. For the uninitiated, Chelsea Buns are sticky buns, kind of like pecan sticky buns or cinnamon buns in the US. The Fitzrovia Buns caught my eye as they were filled with dried sour cherries and pistachios. Sour cherries are hard to get here, so it took me a while to gather the ingredients, and then a while longer for me to find a spot in my schedule to make these buns.
The Fitzrovia Buns involve a few steps - making a dough, making a sugar syrup, waiting for the dough to chill, filling and shaping the dough, waiting for the buns to rise and finally baking the buns. The dough and the syrup can be made in advance if you are short on time. It took me four hours from beginning to end to have a warm batch of buns on my kitchen bench.
My faith in how good these buns were was backed up by the rapid rate at which they disappeared at work. They get a gold star from me.
4 comments:
They look great! I wish sour cherries were easier to come by! They are so good, either in jams, jars of dried.
These sound delicious. Like an adult version of Chelsea buns! The cherries and pistachios are a great idea for a filling.
These little buns look so good, and such an interesting bit about them as well...I miss baking bread...with just the two of us, it's hard to justify making something that will only be half eaten, we just don't do bread things justice around here...empty nest is really quite alarming at times...for someone who loves to bake!
You can freeze the buns and reheat them to refresh. When I make bread I usually cut the whole loaf, take out what the two of us want for that day, then freeze the rest. The microwave is pretty good at freshening frozen bread for sandwiches or toast. With buns or scones I usually dunk them under the tap and then reheat them either in a bench top oven or an air fryer. I want to try this recipe, using my bread maker to do the hard work. That’s all I use a bread maker for. I don’t like the hole they put in the loaf, and they don’t create a crust that makes for easy slicing. But they take all the guesswork out of kneading. I never know how long to knead in a stand mixer (wherever you go on the Internet the instructions are always different) and doing it by hand is hard enough work for people without arthritic hands. I found some sour dried cherries online (hideously expensive at NZ$59 per kilo, plus freight) but I’m sure I can find other uses for them. The pistachios are available at my supermarket though, like most nuts, they are expensive at about $35 per kilo.
Post a Comment