In the dough
MIXER VS BY HAND
Making dough is much easier with a freestanding mixer – but if you're not afraid of a little hard work, most bun doughs can be kneaded by hand. Simply bring the dough together roughly in a large mixing bowl, then tip onto a clean work surface and knead briefly until it becomes smooth. Knead softened butter into the dough by hand, a few cubes at a time, ensuring it is incorporated before adding more – about 10-15 minutes. The dough will become very sticky, but resist adding too much extra flour, as this will dry it out. If it starts to feel too soft to work with, cover it and set it aside to rest for 10 minutes before continuing.
ENRICHED EXPLAINED
Sweet buns and brioche are known as 'enriched breads'. Most breads are made with flour, yeast, water and salt – enrichment comes when you add ingredients such as butter, milk, sugar and/or eggs for a fuller flavour and softer texture. Other enriched-dough bakes include hot cross buns, challah and babka.
CAN I MIX UP THE FLOURS?
In most recipes, strong white bread flour is used. It has a higher protein content than plain, which helps develop gluten and gives the buns more rise. For brioche buns, use plain flour for a softer crumb. You can swap one for the other, though the proving process and texture of the bake will be affected.
BUN-BAKING DOS AND DON'TS
Do
Weigh ingredients carefully. Small differences in the amounts of salt, spices and liquids can affect the dough.
Knead until the dough is smooth and elastic. If doing this by hand, you can take breaks, letting the dough rest for a few minutes before kneading again.
Make sure the dough is properly covered while proving. You don't want it to dry out.
Don't
Make buns on a tight schedule. Rising times can vary, so a bit of flexibility and patience are key.
Try to knead brioche dough by hand. This is a particularly sticky job and is best done in a freestanding mixer.
Eat the buns while they're still hot (we know it's hard). The cooling process is important for achieving the perfect texture.
THROWING SHAPES
To shape finger buns, roll the dough into a log and divide it into even pieces. Gently stretch and flatten each one until 14cm long. Taking dough from each long side, punch and fold inwards to the middle. Put the seam-side down on a parchment-lined baking tray. To shape balls, cup your hand over the dough, with the heel of your hand, your thumb and your little finger on the work surface. Rock your hand, in this position, around the dough and it will shape into a neat ball.
ALL RISE
Puzzled as to why sometimes your dough rises beautifully and at others, it sulks at the bottom of the bowl? There are many factors at play. A cold kitchen will slow down rising (warm weather will speed it up), while different types of yeast and even small changes to the amount of liquid or salt can have an impact. Use recipe timings as a guide, but rely on visual cues too (such as how much the dough has risen or pressing the dough to see if it springs back) to know if it is ready. If your dough fails to rise at all, check the use-by-date on the yeast; it loses potency over time.
Homegrown apples are at their sweetest, juiciest best right now, so fill up that fruit bowl and support British orchards at the same time. From blushing Royal Gala to crisp Co and tangy Bramley, every variety is unique, but all are a pleasure to cook with. While apple pies and crumbles will never go out of fashion, add this versatile fruit to savoury dishes, too – tart green apple pairs perfectly with fennel, or try grating into salads and slaws. A squeeze of citrus will discourage the flesh from browning too quickly once cut”