Tuesday, 13 April 2010

Prune Almond Bun

Posted by Sweeter side of life at 19:21:00

Hey people!! Thank you for all your support : D i would have never be able to sustain this blog without you guys. This is actually pretty healthy : D One could eat it for breakfast, lunch and dinner. Original recipe was actually goji or wolfberries but i replaced it with prune and raisins. It was made with prune juice hence it had a nice brownish hue.

The almond gave a really nice texture to the buns. i only halved the recipe since i have a family of four and it produce 9 fist sized buns. The dough produced was 500+/- grams. I got the recipe from Wendy Koh's Bread Code. The good thing that i appreciate about the book is that everything is in grams, makes measuring easier. It made my house smell so good with the freshly baked bread whafting through the house.

Recipe makes 9 buns


30g Prunes
150g water

Ingredients B

275g of bread flour
4g instant yeast
20g milk powder
10g sugar
5g salt
25g egg(half an egg)

Ingredients c

15g butter

Ingredients D

60g chopped prunes (i used a mixture of prunes and raisins)
35g sliced almonds

some wheat bran (optional)

* Preheat oven at 190C


Soak 30g prunes in the water for 30 minutes and then blend in blender or processor

Measure ingredients b and mix evenly, gradually add Prune juice to b and mix till a coarse dough is formed

Add in the butter and knead till smooth and elastic

Shape to a smooth round and allow to leaven for about an hour or till double in size in the kneading bowl covered with a damp cloth or cling wrap

Poke a finger into the dough and check that the indention stays. If indention is filled out quickly, it means leavening is incomplete. Cover and wait for another 10 minutes and then do the test again

Once doubled in size, punch the dough to remove air. Using a scraper, turn out dough on working table.
Using two fists, press gently on the dough to remove air pockets, making an elongated shape at the same time.
Make a swiss roll with the dough and divide to 9 portion, cutting with scraper.

Preheat oven for 5 minutes at lowest temperature ( mine was 60C)
Shape to small rounds again, meanwhile making sure the rounds are covered with damp cloth to prevent it from drying out.
With rolling pin, flatten the rounds to oval shape
Sprinkle Ingredients D and make roll up the dough, pinching the ends to seal.
Take the ends of the longer side and try to bring them together by pinchung slightly
To make nice rounds, cup over the dough on the working surface with your hand and move clockwise or anticlockwise till you get a nice round.
Proof for 30 mintues in the oven that is already off but still warm (keep the dough covered)

*After it has doubled in size, make 2 slits with serated knife to attain a criss cross.

Brush with remaining egg wash (from that half egg) and sprinkle with wheat bran if desired.

Bake for about 13 Minutes

7 comments on "Prune Almond Bun"

Germaine Low said...

I'm salivating now. I really would like to have a try on this! :D It looks really good. I love raisins! Especially on bread and cookies :D

Sweeter side of life on 13 April 2010 at 23:26 said...

HEy Germaine!

I'll make it again for you the Cg. Anyone in our Cg who hates raisins? I'll make alternatives for them haha

Germaine Low said...

Haha, I think Fion.. She dislikes fruits. Btw I noticed the cross on your buns. Are they hot cross buns? Haha.

Sweeter side of life on 14 April 2010 at 15:32 said...

Nope they aren't. Just for decorative purposes. Hey i could make hot cross buns for easter next year ! :)

MaryMoh on 18 April 2010 at 16:13 said...

Wow....perfect buns! The texture is lovely. I love homemade buns...so fresh and smells so good....mmm

Clare @ Mrs Multitasker on 18 April 2010 at 22:24 said...

Hi Yan Ee! Was nice meeting you the other evening. Love the pictures of the buns esp with the wheat bran..

Chris Tan said...

Hi Yan Ee! Thanks for sharing this blog with me. Very inspiring for me to do some of the bake this weekend with my little ones.


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