FRANCES' CHELSEA `FLOUR' SHOW BUN BOUQUET

Ingredients

Dough

150ml whole milk

150ml Soya Milk

50g unsalted butter, softened

500g white spelt flour, plus extra for dusting

zest of 1 orange

1 Tbsp ground cardamon

A few grinds of vanilla beans

10g quick yeast

8g salt

1 Tbsp/15g orange blossom honey

1 medium egg  


Fruit & Nut Filling

100g dried dark unsulphured apricots

Fairtrade Rooibos and Honey Tea Bags

100g dried sulphured apricots

2 Tbsp orange juice

1 Tbsp English Provender Orange Water

50g candied orange peel

50g almond kernels

1/4 tsp cinnamon

100g fresh apricots


Marzipan

1 egg- medium

50g orange blossom honey

zest of 1 orange

1 tbsp orange juice

1 tsp orange blossom water

1 tsp vanilla extract

1/2 tsp almond extract

100g icing sugar

200g ground almonds

unsalted butter, added to create paste for chelsea buns


Honeycomb

100g caster sugar

50g orange blossom honey squeeze

1 tsp bicarbonate of soda  


Glaze

orange blossom honey

50g almond kernels

1/4 tsp cinnamon

100g fresh apricots


Extras

200g Flaked Almonds

Marzipan bee wings and to scatter over the bread

Sugar Flair Tangerine Apricot paste 

Freeze dried raspberries

10g marzipan apricots

Almond Kernels-marzipan apricots

Dark Chocolate chips-marzipan bees stripes

Fresh apricots - to use in display

Vanilla dusting sugar

Almond Oil

apricots

Method

Measure milks into a measuring jug and heat in the microwave. Add in butter and stir to melt and mix in,   Place Flour, cardamon, vanilla beans grinded and orange zest into the bowl of a food mixer bowl. For the dough: make a well in the centre of the bowl and add the yeast and salt at opposite sides of the well. Place the egg, honey and milk and butter liquid into the middle of the well and mix together with a spatula.   Turn on the mixer on medium speed and mix for approx 8 minutes until everything is combined and a smooth, soft, elastic dough has formed. Grease a bowl with almond oil for the dough to be placed in. Cover the bowl with a shower cap leave to rise for 1 hr, or until doubled in size.



Measure the dark apricots into a bowl and cover with a rooibos and honey tea bag with some hot water and leave to soak. Measure the sulphured apricots into a bowl and cover with the orange juice and orange water and leave to soak. Measure the candied orange into a bowl. Chop/Grind the almond kernels in a magi mix and transfer to a bowl with the cinnamon. Cut and measure the fresh apricots and lay them on some kitchen roll to drain off the excess juices.







Place the egg, honey, juice zest and extracts into a large bowl and beat together with a whisk. Sift over the icing sugar and ground almonds and mix together. Transfer a 1/4 of the mixture to the fridge to make into marzipan bees and apricots. Mix the remaining mixture with some softened butter and set aside.







Measure the sugar and honey into a small saucepan and heat for 3 minutes without stirring till a golden bubbling amber liquid forms. Remove from the heat and whisk in the bicarbonate of soda to create a frothy mass. Pour onto a sheet of silicone and leave to set and harden.

Toast the flaked Almonds in the hexagon frying pan.  
Shape some of the marzipan into bees. Melt the dark chocolate in the microwave and add some of the honey. Transfer to a piping bag and pipe stripes on to the bees and use a cocktail stick to depict the bees eyes. Insert the flaked almonds as wings and leave to set.   Colour and shape the marzipan apricots. Sift some of the dried raspberries into a little bowl and use to colour the finished marzipan apricots and insert an apricot kernel to act as the apricot stone.  

Once the dough has doubled in size, transfer it to a lightly floured surface. Roll out into a rectangle about 5mm thick.
Tack down the short edge closest to you and spread with the marzipan paste and scatter over the fruits and almonds leaving a 0.5cm border of dough.
Starting from the un-tacked end, tightly roll up the dough like a swiss roll. Cut into 5cm pieces and place on a baking tray lined with parchment. Surround the bouquet of buns with the cake tin and shower cap. Cover and leave to rise for 30mins. 

Heat the oven to 200C. Bake the bread for 10 minutes before reducing the temperature to 190C and baking for a further 20 minutes until golden brown and cooked through.

When out of the oven glaze with some heated honey and scatter with the toasted flaked almonds. Place the marzipan bees on and around the bread with the rest of the marzipan and honeycomb decoration.  

Kindly Donated by
Frances Quinn

CLICK TO ENLARGE +

designed by : bigfishcreative.co.uk | powered by minexos.com
© 2019 Great British Spelt Recipes