A woman from Rye apparently said that these were the best buns she had ever eaten. Which is nice. They know their buns in Rye.
I was asked to bake for the Great Dixter Autumn Fair cake stall, where various extremely good bakers donate cakes in aid of these wonderful gardens. I thought I would put together all I knew about buns into one deluxe bake: the dough was a sourdough with the addtion of grated apple marinated in cider; ricotta cheese; butter; a little sugar; and an egg. The fruit in the middle was more grated apple and small pieces of dried apple, sultanas, currants and crystalised ginger, all marinated in sweetened cider with the addition of freshly ground cinnamon and cloves. For the rolling of the buns, a thread of marzipan was added to the centre, to give a nice little surprise and additional sweetness.
A stick of marzipan for the middle of the Spiced Apple and Cider Sourdough Buns
The last two buns go to a good home
So that went well. But, as my wife pointed out, the unit cost of each bun was over £5, if you include my time for preparation and the baking. Maybe I will try something less ambitious, next time?
Savoury sourdough, with an aroma of bananas and penaut butter – great with … er … cheese?
I’d forgotten we’d already got bananas in the fruit bowl when I bought a bunch. I took the two ripest and mashed them up with my fingers, added two spoons of peanut butter and made a sourdough loaf with a little rye and wholemeal to go with the strong white.
The bread has the distinct aroma of bananas and peanuts. It tastes of bananas and peanuts. It looks good, even if the crumb is close, as expected. What I am not sure is: what does it go with?
I am guessing: cheese. All sourdough goes with cheese. I think it might also be a good accompaniment to Thai dishes and chicken korma.