Beetroot powder, raspberry or strawberry powder, optional for colour
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Instructions
To make the buns:
Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
Cover the bowl with a damp tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.
To prepare the filling:
Add both ingredients to a small saucepan over low heat. Simmer until the berries have broken down and the mixture is very thick and jammy. Puree with a stick blender (or mash well with a fork). Set aside to cool.
To assemble the buns:
Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.**
Spread all the berry mixture on two-thirds of the dough (see the blog post for pictures). Fold the outer two-thirds of the dough over. Use your rolling pin to flatten the layered dough into a large rectangle again.
Use a sharp knife or pizza cutter to cut around 8 long strips out of the dough. Roll each strip into a bun shape. Arrange the buns on a lined or greased baking tray, leaving a little space in between. Place a damp tea towel over the buns and set aside to rise for at least 1 hour until the rolls are puffy again.
Baking the buns:
When you're ready to bake the buns, preheat the oven to 180°C (350°F).
When the oven is hot, bake the buns for 15-20 minutes. The buns are ready when their surface is slightly golden brown. Set aside to cool.
Decorating the buns (optional):
Add all ingredients to a bowl and mix until smooth. Add more sugar if the frosting is too thin and more milk if the frosting is too thick. It should be a thick drizzlable consistency. If you'd like your glaze to be richer in colour, add a little beetroot powder and mix until combined
Drizzle the glaze on the buns. If desired, set aside for the glaze to dry (or enjoy immediately haha).
The buns are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the buns before you enjoy them.
Notes
* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!