This is a recipe from Dan Lepard again. I love his recipes which are always unique, delicious and easy to make.
Dan has suggested shaping the doughs into knots in the recipe, but I’ve made them into rolls. I roughly followed the below bread site to shape the rolls. It’s in Japanese but has many photos to follow easily.
I’ve made half of the recipe which gave 6 bread rolls (80g each). They were baked at 180C for 18 minutes.
I especially like the unique and strong flavor of the stout in the rolls. The bread is also sweet because of the alcohol and honey. It’s soft and has some bites of the oats as well… I will make this again, and would like to submit this post to Susan’s YeastSpotting. Happy baking!
Posted by Nat on July 11, 2010
There are stout, black tea and rum in this bread. I served it warm and the alcohol flavor was so strong! Love it.There are also grounded ginger, nutmeg, cinnamon, orange peel, lemon peel and dried raisins in this bread. All resulted in an intense flavor.
I could not find Mackeson Milk Stout and hence have used another stout to replace it. There was rum in this bread because I used dried fruits and peels that I have soaked in rum for months. When I ate the bread cold the alcohol flavor in the fruits was still strong.
For the cross, I used only flour to mix with water this time, but I think that the one having oil, flour and water from Jeffrey Hamelman’s recipe gives better result.
Compared with Hamelman’s hot cross buns, this one has personality, the crumb also has sweetness from the stout, while Hamalman’s has a lot of fruits and is “fluffy” in texture.
Jeffrey Hamelman’s Hot Cross Buns:
Dan Lepard’s another Hot Cross Buns:
Spiced Stout Bun Recipe:
Posted by Nat on March 21, 2010