Hedge Hog Buns

Make a predough to get a light bun

Make a predough to get a light bun click to enlarge

Glistening, buttery dough...

Glistening, buttery dough... click to enlarge

Finished hedge hog buns waiting to go to the party

Finished hedge hog buns waiting to go to the party click to enlarge

If you like this recipe there are plenty more in The Book of Buns, available on Amazon.

If you like this recipe there are plenty more in The Book of Buns, available on Amazon. click to enlarge

What I baked today - 8 December 2012

Going to a party and needing something original to take.  Something that goes well with wine.  Something fun, bite sized, and easy to eat.  Hedgehog buns!  Yes!  They are festive, full of fruit and nuts (so will withstand the taste and impact of alcohol), and are easy to transport and eat.  No hedgehogs are harmed in the baking of these buns.

Makes 12 buns
For the dough:
400 g flour
2 g instant/4 g dry/8 g fresh yeast
250 g milk heated to boiling point and cooled right down
75 g sugar
8 g salt
The zest of two large unwaxed oranges
3 T melted butter
Optional:  handful of raisins

For the glaze, beat together:
1 egg
1 tablespoon of water
Pinch salt
Pinch sugar

For the top:
Slivered almonds


Make the predough:
Measure 400 g of flour into a big mixing bowl and make a well in it. Sprinkle
in the yeast and the sugar and then pour over the cooled milk. Flick flour
over the well to close it and cover it with a tea towel. Let it rest for one hour.

Make the dough:
First melt the butter and let it cool while you make the dough.
Add the salt, and the zest to the predough and bring the ingredients together
in the bowl. Turn the dough out on the counter and knead it well for 10

Scrape the now cooled butter into the bowl and pop the dough on top of it.
Roll the dough around to thoroughly coat it with butter. Cover and let it rest for
2 hours.

To shape the buns:
1. Gently pull the dough out onto a lightly floured surface.
2. Divide the dough into 12 equal pieces and roll them into tight rolls. Place
them on a baking tray that is lined with non stick parchment paper. Cover
them with a dry tea towel and let them rest for 30 minutes.

To decorate the buns:
Glaze them and then stick slivered almonds all over the tops of the buns so that
the almonds stand straight up and look like hedgehog (or porcupine, if you prefer) quills.

Let the buns rest for another 15 minutes or so while you preheat the oven to
220 degrees.

Pop the buns in the oven and bake for 20 minutes. Check them a few
minutes before they are due to be done to make sure they are not burning. If
they are too brown, cover them with aluminium foil. They should sound
hollow when they are done.

Let them cool completely on a wire rack.

The recipe for these buns appears in The Book of Buns which has many more amazing recipes for buns from all over the world.  It is available on Amazon.