Marc’s Cotswold Crunch Cider Buns

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

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