Easter Baking 101 – Sam Linsell’s Castle Milk Stout Fruit Buns

IMG_2160Sam Linsell’s Castle Milk Stout Fruit Buns

A Milk Stout has many versatile characteristics which make it the ideal beer to use when cooking.

One such innovative idea can be seen in food stylist and Drizzle & Dip blogger Sam Linsell’s version of a fruit bun, using South Africa’s leading milk stout brand as her secret ingredient.

“Castle Milk Stout is made from quality dark roasted malt and is matured for longer to give it a rich, smooth and satisfying taste experience. Full-bodied and creamy with low levels of carbonation, this makes it the perfect match for food and also to be used in cooking,” says Julian Remba, the brand’s general manager.

These delicious and spicy fruit buns are so easy to make that Linsell says you won’t ever buy them again. This recipe makes 16 – 18 buns, but any excess can be frozen.

PHOTO 2_Drizzle & Dip_Fruit Buns

Ingredients
1 340ml bottle Castle Milk stout
2 tsp instant dry yeast
2 tsp cinnamon
1/1/2 tsp ground ginger
1tsp mixed spice
870g flour (divided)
100g citrus peel
150g raisins
150g dried cranberries
100g soft dried apricots, finely chopped
1 egg
50g melted butter
50g caster sugar (plus extra for glaze)
1 ½ tsp salt

Method
Prepare the mix the night before by mixing the stout, spices, yeast and 320g of the flour in a large bowl. Mix to combine everything and leave uncovered.
Brew a strong cup of tea in 250ml boiling water and pour this over the raisins, dried cranberries, peel and apricots in a separate bowl.
The following day, mix the egg and melted butter with the fruit, and then stir this into this into beer and spice batter. Add the remaining 550g flour, sugar and salt. Tip this onto a work surface and briefly knead to form a large ball. Leave for 10 minutes. Lightly oil your hands and knead the dough for 10 seconds, leave for 10 minutes, then repeat twice more at 10-minute intervals, then leave for an hour covered with a tea towel in a warm spot.
Using a bread cutter or sharp knife, divide the dough into 100g pieces (use a scale to make this easier) and shape into balls. Arrange these on a large baking tray lined with baking paper so they are just touching each other. Cover with a tea towel and place in a warm spot for 90 minutes.
Pre heat the oven before the proving has finished. Mix a little flour with water to form a runny paste consistency (use and electric whisk to get this smooth if necessary). Place in a plastic piping bag and cut a very small edge off the tip. Pipe crosses on each ball of dough. Bake at 200C (180C fan-assisted) for 25 minutes. Mix 2 tablespoons of caster sugar with 2 tablespoons of water and brush this over the hot cross buns as they come out the oven. Serve with lashings of butter.

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