Dan Tapper’s take on the favourite Easter treat
For the ‘poolish’ (starter):
2g fresh yeast
50g white spelt flour
65g mixed peel
Rum or dark beer, to cover
For the buns:
130ml water at room temperature
80g white spelt flour
40g caster sugar
1 free range egg (beaten)
85g butter (grated)
½ tsp salt
5g ground ginger
4g ground cinnamon
2g ground nutmeg
1g ground clove
1g ground star anise
For the topping:
80g white spelt flour, for the cross
2 tbsp honey, for the glazing
In advance, make the starter by mixing 50ml room temperature water with the yeast in a small cup, then stir-through the flour until fully combined. Cover with clingfilm and leave for 2 hours at room temperature. Place all the fruit in a bowl and cover with rum or dark beer. Leave for 2 hours.
Place all the bun mixture ingredients, along with the poolish, into a bowl. Work into a dough and knead for 10 mins, until soft and smooth. Leave the dough in a lightly greased bowl, covered with clingfilm, for 1 hour or until it has doubled in size.
Add the fruit mixture to the dough and knead until all the fruit is well distributed. Leave for 1 hour, again covered with clingfilm.
Divide the dough into 10 equal-sized pieces (about 80g per portion). Roll each piece into a small, smooth ball and arrange on a baking tray lined with greaseproof paper, leaving enough space for the dough to expand.
Preheat your oven to the lowest temperature, ideally 24C. Place the buns in the oven for 30 mins, remove then set the temperature to 200C.
Meanwhile, create the cross mixture by combining the flour with 100ml water. Place the paste in a piping bag and pipe a line along each row of buns. Repeat in the other direction to create crosses. Bake at 200C for 15-20 mins, until golden brown.
Melt the honey in a pan and use this to brush the buns with, while they’re still warm. Set the buns aside and leave to cool on a rack.
Recipe: Daniel Tapper