The bun recipe for these is very similar to the Waterford Blaa recipe. Shape the buns long or round.
450g strong flour
14g dried yeast
45g butter, room temp
Add all ingredients to mixer fitted with dough hook.
Mix on low speed, when all come together increase to medium speed for 7 minutes.
Leave covered with plastic touching surface for 45ins-1 hour
after, divide into 8 pieces of 100g
Leave 15 minutes then shape
roll to 17cm
place on tray
Allow to prove
There are several ways to cook the buns:
- Deep Fry to fully cooked. Soak in syrup when hot or.............
- Briefly fry on both sides for about 1 minute per side and finish in a preheated oven set at 170C for about 25 minutes - when the buns are out of the oven, pour over some stock syrup over the hot buns for a beautiful sweet crisp skin or...........................
- Poach for minute each side in syrup then finish in oven or.............................
- Bake in oven for about 25-30 minutes at 170C and sprinkle with stock syrup when still hot and out of oven
I favour method number 4.
For round buns see doughnuts for step by step instructions
Raspberry or Strawberry jam
Heat the water and jam in a small pot.
When jam has melted (add more water as necessary to get right consistancy) pass through a sieve to remove bits.
Reserver for later.
Split cold bun.
Brush inside with syrup or jam if you like
Roll in sugar or icing if you like them coated
Dust with icing sugar