Belvoir Castle Buns Recipes

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

BELVOIR CASTLE BUNS

Steps:

• Sift the flour and salt together into a bowl, then rub in the butter.
• Cream the yeast into the sugar, then add the milk and water. Leave until frothy, then blend into the flour mixture, together with half the dried fruit and peel.
• Turn out on to a lightly floured surface and knead until the dough is smooth and elastic.
• Place in a clean bowl, cover and put in a warm place until the dough has risen and doubled in bulk.
• Knead again, lightly, for 1 minute, then roll out into a square, approximately 1/2 inch thick. Sprinkle on the remaining fruit and roll up like a Swiss Roll.
• Cut into 12 pieces, each about 1 inch thick and lay flat on a well greased baking sheet. cover with a clean teatowel and leave to prove for about 30 minutes.
• Set oven to 425*F of Mark 7. Brush the buns with a little milk and sprinkle with the extra sugar.
• Bake for 10 to 15 minutes, until golden brown.
• Cool on a wire rack.

STEAKS BALMORAL

Steps:

• Pan fry the steaks to desired 'doneness' and keep warm.
• In a separate pan, melt the butter. Sauté the chopped shallot until soft.
• Add the whisky to the pan and carefully set it alight.
• When the flame goes out add the grain mustard, stock and mushrooms.
• Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
• Add the chopped parsley just before serving.
• Season well. Pour over steaks to serve.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.