It is still quite cold and miserable here in Ireland and we are all eagerly anticipating some spring like weather but for now we will continue to wear the wooly jumpers and the ear muffs! These type of buns remain in the winter warmer section so are very much still welcome in my house. Delicious ginger beer gives the dough a lovely warm flavour whilst the double hit of ground ginger and crystallised ginger in the filling gives these buns some extra oomph. I don’t know about you but I need as much extra oomph as I can get these days! 😉
I based these buns on a recipe that I know & love from Donal Skehan, his famous swedish buns which you will find here;
I have made these numerous times using loads of different fillings and they have always turned out great.
To make this version of the buns you will need;
400ml ginger beer
7g sachet of yeast
750g plain flour
1/2 tsp of salt
4 tbsp of brown sugar
For the filling;
2 tsp ground ginger
40g crystallised ginger, chopped
- Melt the butter in a large saucepan, then add the ginger beer.
- When the mixture is lukewarm, remove from heat and add the yeast, sugar & salt.
- Add the flour one cup at a time until it forms a dough.
- When it is no longer sticky, turn it out onto a floured surface and knead it for three minutes.
- Leave it to rise in a covered bowl for 45 minutes.
- To prepare the filling simply melt the butter and add the sugar, ground ginger and preserved ginger. Stir well until mixture becomes thick.
- When dough has risen cut in half and roll out into two rectangles.
- Spread the filling over both rectangles before rolling them from the long side and slicing. You will end up with around 20 pieces.
- Place in any shaped tin that you have to hand, sprinkle with brown sugar and place in a preheated 220 degree oven for 10 minutes or until they are browned.
- Dredge with icing sugar and serve warm with a big mug of steaming hot milky coffee! Delicious!