Butter and milk buns

1Buns

There’s something special about a really good bun. Home made burgers are a wonderful thing, and I published my best-ever recipe in one of my cookery books. I think most people will now recognize that a bad burger patty is just not nice, but I think more and more people are coming to realize that a bad bun is just as bad.

This is a great, easy recipe for an enriched dough, made with butter and milk. It’s half way towards a brioche, which I also really like, but I feel as though this is a slightly more versatile bun, which also goes extremely well with the aubergine burger recipe in my vegetarian cookbook.

Butter and milk buns

Makes 12 large buns

Ingredients

550g strong white bread flour, plus extra for kneading.

1 tsp sea salt

2 heaped tsp quick action dried yeast (I find Doves Farm the best)

300ml full cream milk

50 butter, melted

2 egg yolks

You may wish to glaze the buns with 1 egg yolk and a sprinkling of sesame seed

Method

1)   Place the dry ingredients into a large mixing bowl. Make a well in the centre.

2)   Then, put all the remaining wet ingredients into a jug and whisk together.

3)   Pour the wet ingredients into the dry and mix to form a sticky wet, dough.

4)   If using a stand mixer, knead for 10 minutes on a medium speed. If making the buns by hand, then turn the dough out onto a floured surface and knead for around 10 minutes until smooth and ever so slightly tacky to the touch. Try not to add too much extra flour.

5)   Place the dough into a large mixing bowl and cover well with cling film. I like to put a tea towel over the top, too. Leave for around 4 hours until the dough has doubled in size.

6)   Knead the dough again briefly now, knocking the air out of it. Divide it evenly into 12 pieces and form evenly shaped balls.  Place on a floured tray, cover with clingfilm again, and allow the buns to rise again. This will take around two hours.

7)   Preheat the oven to 230C or equivalent.

8)   Glaze the buns with egg wash and sprinkle over some seeds if you’re using them.

9)   Bake for 25-35 minutes until they feel light, but crusty. They will be a deep, glossy brown.

10)  Allow to cool on a wire rack and devour.

A video snapshot of Ballymaloe

I have wanted for some time now to show you some videos from my time at Ballymaloe Cookery School. It’s just taken me a while to get around to it – life has been so busy lately. But I wanted to post them before it was too late – it’s frightening that I have been [...]

Continue reading...

Clementine, cardamom and almond cake

IMG_3102

Seasonality is one of the most important elements of my cooking. I want the food  I eat to change with the seasons, and to enjoy ingredients at their very best. That said, there are times when this doesn’t fit with life. Having been given a net of clementines by a relative recently, I wasn’t feeling [...]

Continue reading...

Thank You

DSC_0602

I’m afraid this post is rather overdue. But I’ve been in a tricky position. When I wrote this post, I was, without exaggeration, inundated with so many wonderful emails from readers offering their good wishes. Some people I knew, and some I didn’t. Some I had never seen comment before. And yet, they’d all taken [...]

Continue reading...

An excellent recipe for Strawberry Jam

Scones and Strawberry Jam

  It’s that time of year again. Time for strawberry jam. Everyone has their own favourite flavour of jam and mine is strawberry. Most strawberry jam is, frankly, dire, and so I turn yet again to renowned preserves expert Vivien Lloyd for the definitive recipe. Her strawberry jam has to be tasted to be believed [...]

Continue reading...