Most weekends I bake…I love it. I love having family over and cooking for them all. That sense of belonging and being together is one of life’s wonders. Most weekends start like this for us here in ‘The Old Lady’ (our home)…a long lie in
I need a spray tan while the boys play and we contemplate the weekend ahead. All I could think about was….
So after Mic cooked us all a big bacon and egg breakfast, we headed off with the boys to the hardware store, then home to get some jobs done and then I got to work.
Now, as always, I tweaked this recipe to suit. I don’t like having to go out and get things we don’t have in season or already on hand. The boys are learning all about food growing at school in their School garden, so it’s great to use this idea at home too.
The original recipe I got from the amazingly beautiful magazine, Kinfolk “Blackberry Buns With Warm Vanilla Sauce” and obviously calls for blackberries, but we had fresh raspberries I had frozen on hand so I used them and I had run out of vanilla beans, so I used the real vanilla paste (which is basically what you scrape out of the pod, but in a jar), so went with that.
I posted the photos I took here on my Instagram and Facebook page, and got lots of comments about giving you the recipe, so here it is. Can I just say that sauce is amazingly good and you could drink the whole bottle!
~Raspberry Buns With Warm Vanilla Sauce~ original by Kinfolk Mag and modified by me~
~Dough~ 500gms of all purpose flour
~50gms caster sugar
~42gms fresh yeast
~200gms unsalted butter, softened
~pinch of salt
~Filling~ 300gms Raspberries (I guessed)
~pour flour into a bug bowl, and make a well in the center. Warm the milk. Mix 2 tablespoons of the warm milk with 1 tablespoon of the sugar and yeast together and let sit of 10 minutes. Add 120gms of the butter, remaining milk and sugar, egg and salt and knead with your hands until it forms a dough. Form into a ball and put back into the bowl and cover with a tea towel and place in a warm, draft free spot to rise for about 40 minutes. Ours sat by the kitchen fire.
When it has risen, knead again on a floured bench top and roll into a long roll. Cut off about 18-20 pieces that weigh about 50gms each. Press them into your hand like a little cup and fill with 3-4 raspberries and tuck the ends up together to close in the berries and face joined ends to the bottom of a buttered, oven proof pan. Cover again and let rise for about 10 minutes while you start the sauce. Preheat the oven to 180C (of 160C fan forced). Once you have let them stand for 10 minutes, brush remaining butter over buns and bake for about 30-40 minutes until golden brown. Cool down and dust generously with icing sugar.
Vanilla Sauce~15 gms cornstarch flour
~80gms sugar (I used caster sugar)
~5 egg yolks
~1 Vanilla bean (I just added vanilla paste to taste)
~500gms Whole Milk
~250gms Whipping Cream
Mix cornstarch, sugar and yolks together in a small bowl. Halve the vanilla bean and scratch out pith. In a medium pot, boil milk, cream and vanilla. Pour about a 1/3 into the yolk mixture, mix and pour back into the milk, but don’t let it boil again, just keep it on medium heat. Stir thoroughly until the sauce thickens. Remove from stove and either keep in warm pot or put in fridge if your not using it straight away.
Served best warm with the warm vanilla sauce.
This is such a nice dessert. The buns have a tartness to them from the berries, but that sauce balances it out beautifully.
If you try it, I would love to know how you go. Ness xx
**all images by me ©Ness Lockyer**