This is a slight adaptation of a recipe by Valentine Warner, from his book What to Eat Now, published in 2008. I believe I saw him making it on telly, and had a flurry of using the recipe back then. It was forgotten for a few years, but for some reason popped up in my memory. Possibly because, well, it’s for yeasted buns that are soaked in a citrus syrup, and I’m just loving citrus syrup soaked goodies (see also this).
The result is a bit like a rum baba; he recipe does include booze in his recipe, but I’ve left it out. Beacuse A) we don’t generally stock orange-flavoured liqueur and B) my bambini are the main recipients of these treats and I’m not sure they’re ready for the hard stuff.
It’s a yeasted mix – though it’s more like a cake batter than a dough. You don’t need to worry about kneading it at all. The original recipe involves easy mix yeast, just thrown in and mixed up. I don’t really use easy mix yeast, so I’ve adapted it slightly to be made with active dried yeast or fresh yeast. I also doubled the quantities, making about 18 buns. It’s nice to make them in heart-shaped silicone moulds but if you don’t have such things, normal 12 hole muffin tins are fine too.
6g active dried yeast or 12g fresh yeast
30g caster sugar
60g warm water or milk
300g plain flour
4g fine sea salt
5 eggs, lightly beaten, about 250g
150g butter, melted and cooled a bit
For the syrup
500g sugar (caster or granulated or mix)
250g freshly squeezed orange juice
Zest of one orange, in long strips
2g orange-flower water (optional, to taste)
1. Grease the wells of a couple of 12 hole muffin trays or similar.
2. Activate the yeast in the water (or milk) with the caster sugar then mix in a large bowl with the flour and salt.
3. Beat in the beaten egg and butter.
4. Mix until smooth then cover and rest for about 15 minutes.
5. Divide the dough into the muffin tins, filling about 1/3rd.
6. Cover and leave to prove unit double in size. In a warm place, this may take about an hour. In a cool place, longer.
7. Preheat the oven to 220C.
8. Bake the buns for 12-15 minutes, or until well risen and pale golden-brown.
9. Remove from the tin and set aside to cool on a wire rack.
10. While the buns are cooking make the syrup. Heat the sugar, juice, water and rind in a pan over a low heat, stirring well. When the sugar has dissolved, increase the heat and boil for five minutes or so, until it thickens and becomes slightly syrupy.
11. Reduce the heat and dissolve in the honey. Remove from the heat and add the orange-flower water, if using.
12. Set aside until cooled slightly.
13. Put the buns in a bowl or deep plate and pour over the syrup.
14. Enjoy. Lick sticky fingers. Wipe messy children.