Inspired by Weekend Bakery's Cherry and Almond Cream Buns, today being Friday Bun Day, I set to yesterday evening, and made a dough and WB's crème pat. I used Bake with Jack's dough recipe for this breakfast fruit loaf, mainly as I like egg in an enriched dough which I had used before. The two loaves made back in August were super successful..
I just love a bake with a crème pattissiere, but made a slight twist on the recipe as I forgot and added vanilla pod, before realising that I ought to have added the almond essence instead. Since I also love pain aux raisins which I have never made either, I made a sort of pain aux raisins crossed with chelsea bun. The raisins are some very large black flame raisins which I had on the shelf soaking in Marsala. I made the dough and filling last night, and the dough rose slowly overnight.
Mr S earlier on was disappointed that I was making 'custard' infused buns..not his favourite..but now we have had one, well I wasn't going to make him something different today, he LOVES them!
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