Dear loyal readers, it’s been 2 months since the last post. Where does the time go?! I have been running, and I have been baking – just not writing much (anything). There have been a few apple crumbles, a very simple apple pie with shop puff pastry, some disastrous Polish cheese buns that were almost inedible (I think I just rushed the rising bits) and now continuing the September apple season baking theme I’ve made Benjamina Ebuehi’s spiced apple and rum buns from the Guardian.
I love apples, especially English apples. Sadly only about 31% of apples sold in the UK are grown in the UK. Such a shame because English apples (in my opinion) have the best taste, and we used to have a huge range of cooking apples and eaters. Modern tastes and long shelf requirements have reduced the range available. For my buns I used two apples from my garden (unknown variety) and two Worcester apples grown in the garden of England – Kent.
I was feeling a bit apprehensive about making these buns since my last attempt at yeasted buns ended up in the bin. And while making them the filling seemed like a lot for the amount of dough – wouldn’t it all end up really soggy?! But I already had the spiced rum in the cupboard so – nothing ventured, nothing gained – this recipe was a must for today.
And – it’s officially carb loading day today as the Ealing half marathon is less than 24 hours away now! Can’t wait! Look out for the race report..
I try and learn from my mistakes so these buns have taken me several hours today on and off. Started with the dough at 8.30 – let it rise until I got back from a (gentle) session with Quit the Gym in Lammas Park. So exciting to see all the prep for the Half Marathon as we did our lunges and squats, bicep curls and burpees, right by the finish line! The wonderful Sandra and Christina (race directors) were right there raising the actual finish arch.
Then back home to make the fillings. Then time to empty the dishwasher and tidy up a bit while they cool. Then assemble the buns – oh my goodness, sticky! And a quick FaceTime in the middle of it all with my beautiful grandson!
Finally into the oven while I make the rum syrup for drenching the amazing-smelling gorgeous-looking (yes yes I know I made them and I should be modest but really..) buns!
So how did those buns turn out? Well – they were great!
The secret with yeast baking is not to rush it. Pick a day when there’s time to really let them rise properly, take time with filling, rolling and twisting. It’s worth it!