Sunday, 28 June 2009
rosey datey breakfasty buns
Yup. The title pretty much explains it. These are sweeter than bread, but not as sweet as cinnamon buns or cake. This recipe serves 2 hungry people, or 4 not-so-hungry people, or could conceivably make 6 itsy-bitsy snack-size buns for a lovely afternoon tea, if you're into such things.
1c whole wheat flour
1/2 c. soy flour (I bet chickpea flour would also work, but I'm not promising anything)
1/2 tsp vanilla salt (a bottle of sea salt in which you have cleverly placed a ground up vanilla bean several weeks ago)
2 tbs maple sugar
1 tbs quick yeast
Mix all this together, then mix up your wet ingredients
about 3/4 c. warm water
1/2 tsp vanilla
1/2 tsp almond extract
Pour wet ingredients into dry and mix. Adjust water/flour ratio. Knead for about 5 mins. Roll out into a rectangle, and brush with rosewater, then sprinkle with about 1/2 tsp cinnamon and 1 tsp cardamom. Sprinkle with 1/2 c. chopped dates and 1/3 c. pistachios. Roll up as you wish, either making 2 really fat rolled buns or 4-6 smaller buns. Cut into buns. I made 2 giant ones, and the reason for wanting a giant bun will be clear shortly. Sprinkle your baking pan with cornmeal, and place the buns in it. Allow the buns to rise for about an hour (I went for a run in the foggy Sunday morning and Sweetums puttered around the house).
Heat up your oven to *damn hot*. Mine goes to 250C, so that's what I used. Brush buns with soy milk spiked with a little rosewater. For the love of sweet Jeebus, if you have a fan assist, turn it off at this point! Bake for 10 mins, checking that they don't burn. Brush again with soy milk, and drop the heat to 200C. Bake for another 10-15 mins. Remove from oven. Brush again. Decrease baking times by about for smaller buns. Serve with fresh fruit and bitter chocolate dipping sauce (good quality unsweetened cocoa dissolved in the leftover soy milk/rosewater that you were brushing the buns with).