Sourdough Festive Fruit Bun with Vanilla Frosting
Join us on a culinary journey Down Under with this exquisite recipe from one of our esteemed moderators, Kathy Judd, hailing from the picturesque landscapes of Australia. Kathy brings you her Sourdough Festive Fruit Bun with Vanilla Frosting, a true embodiment of holiday cheer and homemade goodness. Let's dive into this tantalizing creation that combines the warmth of sourdough with the richness of festive fruits, all crowned with a luscious vanilla frosting. It's a taste of Australia's festive traditions, right in your kitchen. Get ready to savor every moment of this unique baking experience!
Equipment
- Mixing Bowl: A large mixing bowl for combining the ingredients and kneading the dough.
- Whisk: To thoroughly mix the starter, oil, honey, and water.
- Measuring Tools: Kitchen scales for precise measurements of ingredients in grams.
- Greaseproof Paper: For shaping and transferring the dough to the Dutch Oven.
- Dutch Oven: To bake the fruit bun, creating a perfect environment for a crisp crust.
- Banneton or Proofing Basket: For shaping and proving the dough.
- Wire Rack: To cool the baked bun.
- Knife or Lame: To score the dough before baking.
- Oven Mitts: For safe handling of the hot Dutch Oven.
- Greaseproof Paper: For shaping and transferring the dough to the Dutch Oven.
- Kitchen Towel: To cover and protect the dough while it rests.
- Sifter: For sifting pure icing sugar for the frosting.
- Hand Mixer or Stand Mixer: To prepare the vanilla frosting.
- Baking Spray or Brush: For spraying water on the dough before baking.
- Parchment Paper: To line the Dutch Oven and prevent sticking.
Ingredients
- 400 grams of Bread Flour
- 50 grams of Whole Wheat Flour
- 100 grams of Active Sourdough Starter
- 2 tablespoons of Olive Oil
- 1 tablespoon of Honey
- 250 milliliters of Tepid Water
- For the Fruit Mixture:
- 50 grams of Dried Cherries or Cranberries
- 50 grams of Pistachios
- 50 grams of Sun-Muscats or Currants
- 30 milliliters of Honey
- 100 milliliters of Hot Water
- For the Vanilla Frosting:
- 250 grams of Icing Sugar Sifted
- 50 grams of Unsalted Butter
- Seeds scraped from 1 Vanilla Bean or 1.5 teaspoons of Vanilla Bean Paste
- 30 milliliters of Hot Water
Instructions
- In a mixing bowl, combine the active sourdough starter, olive oil, honey, and warm water. Whisk until well mixed.
- Add both types of flour to the mixture and knead for ten minutes until a smooth dough forms.
- Place the dough in a covered bowl and let it rest for four hours, allowing it to double in size.
- While the dough is proofing, prepare the fruit mixture. In a bowl, combine the dried cherries or cranberries, pistachios, sun-muscats or currants, honey, and hot water. Allow this mixture to sit while the dough is proofing. Add the pistachios to the dough after spreading the fruit mixture onto the stretched dough.
- Once the dough has doubled in size, place the fruit mixture on the stretched dough and roll it into a sausage shape. Fold it into a snail shape and place it in a floured banneton. Cover it and let it sit on the bench for 1.5 hours.
- After the bench rest, place the dough in the fridge for 8 hours.
- Turn the dough onto greaseproof paper and then into a Dutch Oven. Score the top slightly, spray it with water, and place the Dutch Oven lid on.
- Put the Dutch Oven into a cold oven and then turn the oven to 230 degrees Celsius (446 degrees Fahrenheit) for one hour.
- Remove the bun from the oven and place it on a wire rack to cool for a minimum of 2.5 hours.
- For the Vanilla Frosting:
- In a mixing bowl, combine the sifted icing sugar, unsalted butter, scraped vanilla bean seeds, or vanilla bean paste, and 30 milliliters of hot water.
- Use a mixer on high speed to combine these ingredients for 3 minutes.
- Once the bun has cooled, spread the vanilla frosting on top, and you can optionally decorate it with hundreds and thousands sprinkles or coconut flakes.
Notes
Enjoy your Sourdough Festive Fruit Bun with Vanilla Frosting!