Saturday, 22 January 2011
comforting rolly buns
These taste like ovaltine. Just the thing in winter.
Now, repeat after me: carob is yummy. It it not a chocolate substitute, but it is yummerific in it's own right. Just let it be carob, okay? The salt in the filling makes this taste a little like ovaltine and caramel apples. Breakfast win.
2c malthouse bread flour (or just use whole spelt). Also works great with half and half spelt and barley four.
1/4 cup fine polenta
1/2 cup teff flour
tbs gluten powder
2 tbs carob powder
2 small apples, grated
1 tbs quick yeast
2 tbs barley malt syrup in 1/2 cup hot water + 1/2 cup soymilk
Mix dry ingredients. Mix wet into dry, and add more flour until you have a wet, but not sticky, dough. Let rise 1hr. Dump onto a floured surface and roll out (how thick is up to you, but I roll it out to about the thickness of my fingers). drizzle about 2-3 tbs of malt syrup over it, sprinkle a tiny pinch of salt and another 1-3 tbs of carob over that, and then top everything with 2 more chopped up apples. The moisture from the malt syrup and the apples will turn the carob powder into paste, worry not. Roll up. Cut into 4 - 6 buns and place them in the pan that you will cook them in. I find it best to schmear the pan lightly with coconut oil and then sprinkle that with cornmeal so that the buns don't weld themselves to it overnight. Let rise overnight in the fridge.
In the morning: take the buns out of the fridge and preheat the oven to 225C for 30 mins, preferably with a pan of water in there. It seems to work best if you preheat the oven with the fan assist, but then turn it off just before putting the buns in. Pop the buns in the oven and bake 40-60 mins (this will depend on size of buns and if there is any space between them... I like mine to squish up against each other, so it's basically the same as baking a loaf of bread, so it takes almost an hour. If the buns are well-separated, it takes more like 40 mins). Remove from oven and brush with soymilk. Cool briefly before eating.