Recipe from the Bake-A-Long Live with Marc Elliot from Great British Bake Off and Bertie Matthews
Ingredients
Makes 10 buns. 150g per bun
200g Eating Apples, puree to a pulp. (About 2 large apples)
100g Honey
430g Cornish Orchards Gold Cider
100g Jumbo Oats + extra for topping
400g Cotswold Canadian Strong White Flour
400g Cotswold Crunch
12g Sea Salt
14g Dried Yeast ( Osomtolerant )
1 Large Egg
1 Pinch of salt
Equipment
A stand mixer
Large bowl
Saucepan
Jug
Scales
Thermometer ( food probe)
2 large baking trays
Clean tea towels
Parchment paper
Dustbin bags x 2
Pastry brush
Small bowl
Spatulas
Method
Add the cider and puree apple to a pan and gently boil for 5 mins
Remove and allow to cool to approx 35oC
Add the oats and the honey to the cider/apple liquid
Measure out the flour’s and salt in a mixer bowl and mix
Add the salt to the flours and mix
Sprinkle the yeast on top of the flour.
Add the oats/cider/apple/honey mix to the flour mix
Mix with a stand mixer for 5 mins
Remove from the bowl and hand knead for 8-10mins
Place in a lightly oiled bowl and leave to prove at around 25oC for 60mins
Remove from the bowl and knock back the dough
Divide into 10 pieces approx 150g per piece
Have two large baking trays lined with parchment paper ready
Gently flatten each piece of dough, and lift and fold the edges of the dough over and onto the opposite side on the dough piece, repeat this process going around the dough. (This is building tension into the dough, but not so tight that it tears the dough)
Turn the dough over and with your hand cupped over the dough ball, move n drag the ball in a circular morion to further tighten it.
Place the ball on the lined tray
Repeat with the other 9 balls
Once all the dough balls are shaped, very lightly sprinkle with flour and press down the dough balls to flatten them out
Cover and leave to second prove for 1 hour @ 25oC
Pre-heat your oven 1/2 hour before baking to 200oC
Once the buns have doubled in size, and passed the ‘poke’ test
Mix the egg with a pinch of salt, brush this over each bun and sprinkle with oats
Bake for 20mins
Remove and allow to cool on a wire rack for 20mins