So I turned to some of my other books and the recipe that caught my eye was former GBBO semi-finalist Chetna Makan's Saffron Brioche Buns with Mango Cardamom Cream. I love Chetna's book, The Cardamom Trail, and I read it cover to cover when I first got it - but I made a BIG mistake this time, I didn't read the recipe through before I started so I totally failed to realise that this was an all-day project as the dough needs a 7 hour rest in the fridge as well as a couple of hours for it's final rise.
This, combined with keeping an eye on my sourdough all day too, was thoroughly exhausting and made me feel even more in awe of those who cook as a profession and have to juggle multiple recipes day in, day out.
But I'm glad I attempted it as the flavours really are lovely.
Now you will have noticed that this is a brioche bun recipe rather than tea cakes, but as it's made with an enriched dough with loads of extra butter and eggs, I thought it would count. Also I decided to add some dried fruit into it too to make it more 'tea cakey'. I chopped up some dried apricots to incorporate as I felt that they would complement the lovely flavours that Chetna uses in this recipe.
I also deliberately omitted the cream cheese from the mango cardamom cream as we all preferred the taste without the cream cheese although it meant our filling was runnier than it perhaps should have been.
I reduced the amount of sugar in the mango cardamom cream to 25g instead of 50g as I am finding some bakes too sweet these days since reducing my refined sugar intake.
I also have to give a shout out to We Are Tea whose White Peony loose leaf white tea is just the perfect accompaniment to these little buns with it's fresh flavour.
I also added a sprinkle of dried rose petals after cooking them as I didn't have any sugar pearls to top the buns with.
So not quite tea cakes, but certainly nice little buns to have with tea, made with an enriched dough and with my own little twist of adding dried fruit.
Linking up with Mummy Mishaps GBBO Bloggers 2017:
Ooh I love the idea of using safron in the bake Rebecca, I bet it was glorious with the cardamom cream (I love cardamom). I have to say I found myself nodding in agreement when you spoke about the multi tasking professional bakers do day in day out! They always make it seem so easy don't they.
ReplyDeleteAngela x
Cardamom and saffron are two of my faves too - I think that's why i was drawn to trying out this bake! x
DeleteThey look so cute, I don't think I've ever tried Brioche with fruit in before.
ReplyDeleteI don't think i've ever tried brioche before! I just added the fruit to help it meet this weeks GBBO brief! x
DeleteThese are so pretty to look at Rebecca and I bet the flavours were tasty all together . I am with you about all then effort that goers into baking bay professionals - its exhausting ! thank you for linking up with #GBBOBloggers2017 x
ReplyDeletethanks Jenny - yes the flavours worked brilliantly! x
DeleteThey sound & look lovely. I also love cardamom & used it in my teacakes. Bread making is such an exhausting process, which is why I cheated & used my breadmaker to make the dough!
ReplyDeletecardamom is sooo nice. The smell is just heavenly! x
DeleteThe rose petals make them look so pretty. I love the sound of the flavours x
ReplyDeletethanks Louise - yes brilliant flavours. I remember Chetna being dubbed 'the flavour queen'. x
DeleteSaffron gives such a beautiful colour and spicy flavour. Thes tea cakes look brilliant and I certainly wouldn't pass up a cup of tea and a tea cake or two!
ReplyDeleteyes the dough turned a beautiful yellow with the saffron. x
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