INGREDIENTS

For the buns
600 gr. flour type 00
350 gr. buttermilk
200 gr. unsalted butter
150 gr. caster sugar
2 eggs
16 gr. instant dry yeast
1 tsp. sea salt
2 egg yolks +2 tbsp water (for topping)
100 gr. finely chopped almonds or hazelnuts ( for sprinkling)
For the jam
750 gr. quince, washed, peeled and sliced
200 gr. sugar
300 gr. grape must
150 gr. water
1 cinnamon stick

INSTRUCTIONS

1.For quince jam
2.Wash fruits thoroughly. Peel quinces, remove pits and cut them in slices.
3.In a large, deep, heavy-bottomed pot, throw all the ingredients, mix around and bring to the boil over high heat for 10 minutes.
4.Once it has come to the boil, turn the heat down so it’s on a slow simmer for about 20 minutes.
5.Use a hand blender to melt the fruit.
6.Continue to cook for 10-15 minutes until the quince jam is ready. Stir constantly.
7.Place the hot jam into sterilized jars. Put the lids on immediately for a good seal. Restore to the fridge.
8.For buttermilk buns
9.In a large bowl stir together flour, caster sugar and sea salt.
10.In a medium saucepan, heat slightly buttermilk in a low temperature. Add yeast and stir until dissolved. Add eggs, whisk until combined.
11.In a small saucepan, heat butter in a low temperature until melted.
12.In the bowl with dry ingredients, mix in buttermilk mixture. Stir with a spoon until combined.
13.Start kneading the dough, adding gradually melted butter.
14.Knead until butter is fully incorporated into the dough. In that point, you’ll have smooth, elastic dough.
15.Place into a bowl and cover with a clean towel. Leave it aside until doubled in volume, about 2 hours.
16.Turn dough out onto a clean floured surface. Divide it into 2 balls.
17.Roll each ball into a rectangle.
18.Cut into triangles and roll each one into a little horn. Place on baking sheets lined with parchment paper.
19.Leave to rise again, in a warm place, for 1 1/2 hour.
20.Brush pastries with the egg yolk. Sprinkle with almonds or hazelnuts.
21.Bake in a preheated oven to 180o Celsius, for 20 minutes, or until golden brown.
22.Cool in a rack for at least 10-15 minutes before serving.
23.Enjoy with your coffee or tea!

NOTES

  1. Stir the jam often with a spatula or a wooden spoon to prevent from sticking in the bottom.
  2. You can replace quince jam with every jam you prefer.
  3. Butter should be the last ingredient to mix in the dough. This little trick can change completely the texture of the dough into a silky and buttery one, giving a significant better result into the buns.

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