25ml white wine vinegar (this helps prevent the formulation of gluten)
750g unsalted butter, cut into large pieces
Method
For the roux, in a small pan, mix the milk into the flour gradually until smooth. Cook over a medium high heat until well thickened, and coming away from the bottom of the pan.
Place the eggs, milk, roux, yeast, zest and spices into the bowl of a stand mixer. Add the flour, then sugar, salt and butter on top. Start mixing on slow until the dough comes together, then increase the speed to medium/high and continue to mix until the dough pulls away from the sides of the bowl, and you can stretch it to a windowpane, this should take around 15 minutes. At this point, add in the raisins and mix again briefly to distribute.
Place into an oiled container, cover, and leave to prove in a warm place until doubled in size.
Tip dough onto a lightly floured surface. Using a dough scraper, divide the dough into portions of 60g (this should make x12 buns in total). Shape into tight balls using the palm of your hand and place onto a lined baking sheet. Cover with lightly oiled cling film and place somewhere warm to prove.
Preheat the oven to 190c. Once the buns are proved – they should have doubled in size and have a slight wobble to them.
For the cross mixture, mix the flour and water together in a bowl using a whisk until smooth. Transfer into a piping bag. Pipe the crosses along the tops of the proved buns.
Bake for 15 minutes, turning halfway if needed so that the buns are evenly coloured. Transfer to a wire rack to cool.
In a small pan, heat the milk, sugar and nutmeg together until the sugar has dissolved.
Brush this milk syrup over the buns when hot! In order to give them a nice glaze and shine.
Enjoy sliced or toasted with butter.
PALMIERS
Ingredients
1 quantity of puff pastry recipe
Plain flour, for dusting
80g caster sugar
Method
Line a flat baking tray with baking paper and set aside.
Once you have your puff pastry all made and chilled as per the recipe it is ready to use for Palmiers.
Take your block of puff pastry and cut it in half, then roll out each portion of pastry on a lightly floured surface to a rectangle about 5mm. it should measure approx. 38 x40cm.
Sprinkle the sheets of pastry evenly all over with 40g of the caster sugar.
Working with one sheet at a time, starting from one of the long edges, roll each sheet of pastry up tightly to the centre, then repeat from the other side so that the two rolls meet in the middle to make a palm leaf or butterfly shape.
Transfer both scrolls to the lined baking tray and chill in the fridge for at least 20 minutes.
Preheat the oven to 200C and line tow rimmed baking trays with baking paper.
Place two small pieces of baking paper on the workbench to help roll the Palmiers, and put the remaining 40g caster sugar in a small bowl which you can use to dip each Palmier in before rolling.
Working with one ‘scroll’ at a time, cut each chilled pastry roll across into 2.5-3cm slices.
Take each slice, one at a time, and dip into the sugar on both of the flat (cut) sides, then place each one onto one piece of baking paper, place the other piece of baking paper on top and use a rolling pin to roll it out, lengthways, to approx. 2mm thickness.
Transfer each Palmier to the lined baking trays, leaving space between each one.
Repeat for each palmier to make approx. 20 in total.
Bake for 18 minutes before flipping over and returning to the oven for a further 4 minutes, or until deep golden, caramelised & flaky.
Remove from the oven and allow to cool completely on the trays before serving.
These are best enjoyed on the day they are baked, even while still slightly warm, with a cuppa!
Leftover will keep in an airtight container at room temperature for up to 2 days. Make sure you separate them with baking paper to stop them sticking together.
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