Thursday, 15 October 2015
Raspberry and Lime Custard Iced Buns
I can't believe the Bake Off is over but was so pleased that Nadyia won. I would have loved to make a showstopper cake for this challenge but with a couple of Birthdays around the corner, there will be a lot of cake baking coming up. Instead I decided to make something new and "easy" like iced buns.
I wont share the words that came out of my mouth about Paul Hollywood when I was following his standard recipe. It did teach me to read a whole recipe before you start. I also have to admit that I would never have thought of putting raspberry and lime together until I had some raspberry marshmallows in this months Degustabox, but it tastes good!
For the iced buns
500g strong white flour
50g caster sugar
14g instant yeast
Up to 150ml warm water - add slowly!
Pre heat the oven to 220C
Mix all the above ingredients in a bowl adding the water slowly to form a dough.
Knead for 10 minutes and then leave for an hour to rise.
Split the dough into 12 and place on a baking tray.
Leave for 40mins and then bake for 10mins.
Allow to cool.
For the Filling:
Either use raspberry jam or make your own using raspberries and caster sugar. (I used frozen raspberries.)
For the lime creme patisserie:
4 egg yolks
60g caster sugar
25g plain flour
Juice of a lime.
Mix the yolks, caster sugar, flour and cornflour together. Warm the milk and whisk in all the other ingredients. Continue to whisk until it thickens. I then piped this into my buns with a layer of raspberry jam underneath.
For the icing:
I mixed icing sugar with left over raspberry juice from the jam. I find it is best to do this slowly and not go by a recipe. Adding raspberry juice meant it had a beautiful colour as well as flavour.
So whilst they tasted good, they took a long time to make! Next time I think it will be quicker to pop to Greggs!
To see more great recipes head over to The Boy Who Cooked and thanks to Jenny for arranging the Bake Off,