28 11 APRIL 2024 Lemon iced buns These soft buns are reminiscent of childhood birthday parties, but with a citrus twist. Be generous with the sticky icing Makes 12 Prepare 30-40 minutes + rising Cook 10-15 minutes 225ml milk 25g butter 1 unwaxed lemon, zest and juice 250g strong white bread our 250g plain our 50g caster sugar 1 tsp salt 7g sachet fast action yeast 1 British Blacktail Free Range Large Egg, beaten 150g icing sugar 1 Pour the milk into a small saucepan and add the butter. Heat on low until the butter has melted, then remove from the heat, stir in ½ the lemon zest and allow to cool slightly. 2 Place the ours, caster sugar, salt and yeast into a large bowl, or the bowl of a stand mixer tted with a dough hook. Gradually add ¾ of Pastéis de nata I can’t walk past a bakery that makes these without buying one. Getting the custard right requires precision, but it’s well worth the effort Makes 10 Prepare 45 minutes + chilling Cook 12-14 minutes 320g all-butter pu pastry sheet 25g plain our 150ml whole milk (preferably gold top) 100g caster sugar 1 cinnamon stick Butter, melted, for greasing 3 British Blacktail Free Range Large Eggs, yolks only Ground cinnamon, for dusting (optional) 1 Unroll the pastry sheet from its packaging. Remove the sheet of baking parchment paper, then tightly roll it back up again, without the paper. Wrap the pastry log in baking parchment and chill for at least 1 hour before use. 2 Whisk the our and 3 tbsp milk in a medium bowl to form a smooth paste. Heat the remaining milk in a small pan until just boiling, then slowly whisk into the paste until smooth. 3 Meanwhile, in another small pan, mix together the sugar with 75ml water and gently heat until the sugar has dissolved. Add the cinnamon stick and turn up the heat. Simmer until the mixture reaches 105°C on a sugar thermometer, then remove from the heat and discard the cinnamon stick. 4 Gradually whisk the syrup into the milk mixture, until well incorporated. Pour this back into the pan and heat gently for 2-3 minutes, whisking continuously until the mixture is just thick enough to coat the back of a spoon. Pour back into the bowl and allow to cool to room temperature, whisking occasionally. 5 Lightly grease 10 holes of a mu n tin (or pastéis de nata tins, if you have them) with butter. Slice the ends o the pastry log, then divide into 12 equal rounds (you’ll have 2 spare pieces, but dividing into 12 creates portions of just the right size). Place 1 round of pastry into each hole. 6 Fill a small container with water and keep nearby. With wet ngers and thumbs, push into the centre of the pastry round to create a well. Using your ngers, draw it up the sides of the
RkJQdWJsaXNoZXIy NDY5NzE=