Apricot and Cardamon Sweet Buns

Earlier this week I was coaxed out early in the morning for my walk by the sudden burst of warm spring weather. My usual listening wasn’t available at the earlier hour so I searched for a podcast to keep me distracted. I was up to date on all my usual favourites so thought I’d search for something new and landed on this one. Listening to Ruth and Julia chat all things food was obviously right up my alley but the premise of the podcast and where that went was of greater interest. Julia invites older women (she’s 61) on Wiser Than Me, to chat about life and what it’s taught them. I was taken with the conversation enjoying listening to Ruth’s recollections on her career in food writing, but one statement jumped out at me, “the only thing that really keeps you young, is constantly doing things you don’t know how to do.” Somewhere in my subconscious I knew this to be so. We’re advised to do puzzles, learn a language or even a musical instrument to stay young, but hearing an older woman (she’s 75) who I admire, state it as her greatest piece of life advice brought it to the surface.

Also this week this substack dropped. I love reading Kate’s words, always beautiful describing her world and observations in a captivating and artful way. She described her experience of being stopped in her tracks, quite literally while driving from home through country Victoria, by the captivating site of a landscape jewelled by shades of gold and emerald. This moment in time that drew her to the roadside to inhale the ‘wonder’ of its beauty was the theme for her ponderings this week. Wonder and it’s importance in life, in moments and in the everyday. It felt both fitting and in keeping with the thoughts of Ruth. Wonder and knowledge and a fulfilling life.

A month or so ago I enrolled in and began an online course to improve my baking skills called The Science of Baking. I have a reasonable knowledge base for baking but lots of gaps and no real understanding of the chemistry of the ingredients I use and how everything interacts. Working my way through this course has been both enlightening and exciting. I know, very geeky of me but we all have our thing right? Anyway what’s been most exciting is the learning, joining the dots, filling the gaps and gasping at all the ‘lightbulb’ moments. Whilst educational it’s been enlightening and invigorating.

With a lifelong innate sense of curiosity flavour ideas often come to mind. Some work, some don’t. Sometimes my curiosity is driven by an unusual recipe with an ingredient combination I may not have previously tried or one I can’t even imagine tasting. Like the ‘Secret Ingredient Spaghetti” recipe, spoiler alert, dark chocolate in Spaghetti Bolognese doesn’t work. Other times classic combinations reimagined into something new is a delight and revelation all its own.

My newly acquired skills have inspired many flavour ponderings recently. Often popping in my head in the middle of the night, hi there hot flushes and insomnia, remembering these can be a challenge, “sit down brain fog.” Sometimes though I do manage to retain the idea and see it through to fruition.

Golden tangy apricots came to mind when my face was warmed by all this premature balmy weather. Juice dripping from glowing orbs one of summer’s great joys. But alas not yet. Still weeks to go until they, with their orchard fruit family, appear in stores, but the dried variety are ever present and available. Richer in flavour I remembered enjoying them in a sweet, yeasted bun as a child, encased in fluffy sweet dough and drizzled with white chocolate, they were a favourite bakery treat. As is my wont however, and armed with my burgeoning knowledge of yeast and wheat I pondered a reimaging of sorts of my much-loved childhood favourite. Imagining a more mature flavour pairing than the one of my youth I mixed and measured, waited and shaped and waited again. Like that child with anticipation, I perched near my oven, its light on, peering through the glass watching the ‘show’ of yeast, sugar and all their comrades at play growing into plump, fluffy yeasted buns of my own.

And there it was…wonder!

The union of learning and wonder colliding to create delight and awe. The invigorating realisation that at any step in our day and journey there’s always something round every corner to learn and take our breath away.

Seeing an idea evolve to a successful completion is a wonder all its own and one urge you to try. Don’t be shy of trying to cook with yeast. It’s an ingredient that can intimidate even the most skilled and experienced cook but one that is the root of some the most delicious foods in life and that has endured throughout centuries.

Ingredients:

Buns:

120 gm Dried apricots, roughly chopped

500 gm bread flour

3 tsps dried yeast

½ tsp all spice

2 tsp ground cardamon

80 gm golden caster sugar (white is fine if that’s all you have)

100 gm of very soft butter

200ml of room temp milk (you can microwave this for 30 seconds if you’re in a rush or baking spontaneously)

2 eggs, room temp again please

50 gm candied citrus peel

Finely grated zest of one orange

1 heaped tsp salt flakes

Icing:

2/3 c icing sugar

2 Tb sour cream

2 tsp orange juice from the zested orange.

Method:

In a small bowl cover apricots in boiling water, set aside to soak while you prepare your other ingredients.

In the bowl of a stand mixer combine all other ingredients. Drain, apricots and press you’re your hand to squeeze out remaining liquid and add to the bowl with other ingredients.

Set stand mixer to med low until all dry ingredients are amalgamated, 1-2 minutes, then increase speed to med and knead for 8 minutes. It’s quite a sticky dough, don’t be tempted to add flour, just let it do its thing. I like to stop a couple times during this part and scrape the sides down to help things along.

While the dough is mixing, grease a large glass bowl with butter (see notes), set aside.

When kneading is complete, turn the dough out onto a lightly floured surface. Again, don’t be tempted to add more flour, just a light sprinkling if it needs help to not stick to the bench and your hands. Give the dough a light knead by hand just to make sure the fruit is evenly distributed. Place smooth side up in the greased bowl loosely covered with cling wrap and set aside in a warm draft free spot to prove until double in size.. see notes.

If proving in the oven, remove. Preheat oven to 180c and line a baking tray with baking paper.

When doubled in size (about two hours) turn out onto a lightly floured surface again. The greasing in the bowl should help this along. Gently divide the dough into 12 equal sized pieces shaping into ball shapes. Line up on the tray and leave in a warm spot again with a tea towel over the top. This will let them puff up slightly and relax after being handled. Rest them for 30 minutes.

Brush with an egg wash and bake for 30 minutes.

Allow to cool completely and ice with combined icing ingredients. You may like to sprinkle with roasted almond flakes or toasted coconut flakes.

Or you could rip one open hot and slather in butter and enjoy with the oozy butter running between your fingers, your choice.

Notes:

If it’s cooler where you are or you lack a warm spot for your dough try this tip. Turn the light on in your oven when it first occurs to you to cook buns. The ambient warmth from the light will be just right for a consistent temperature to help your yeast along and of course an oven is guaranteed draft free.

While your dough is in the mixer fill the glass bowl with hot tap water to warm it up. The dough will be a nice temp from mixing to kick off the proving process, warming the bowl first ensures the dough isn’t ‘shocked’ by being transferred to a cold bowl.