Fruit Buns with Yudane

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Yudane is a Japanese technique to improve the texture of the dough. It translates as 'water roux'. A small quantity of flour is mixed with boiling water and left to cool. The mixture holds the moisture so, when added to the dough, creates bread with a soft, fluffy texture that has a longer shelf life. The technique was patented by the Pasco Shikishima Corporation back in 2001 and modified by Yvonne Chen, the Taiwanese pastry chef in 2007. 

In this recipe for fruit buns, we take a standard formula for fruit buns, very similar to Hot Cross Buns and adapt it through the use of yudane, As such, we relinquish the right to call them Hoit Cross Buns and rather than coin the phrase 'Not Cross Buns', we'll call them Fruit Buns (using Yudane) instead,

Or, what about petits pains aux fruits sans croix? Now, that sounds expensive' 

Certainly, we should not be adding the eponymous Hot Cross Bun cross to these for fear of poor Brother Rocliffe turning over in his Medieval grave.

INGREDIENTS

for the yudane

100 gms strong white bread flour mixed with 80 gms of boiling water. 

Stir, cover and leave in a cool place overnight. 

for the dough: 

440 gms strong white bread flour

50 gms of beaten egg (approximately one medium egg)

300 gms tepid milk

50 gms butter (softened and diced)

75 gms of Demerara or Muscovado (dark) sugar

180 gms mixed fruit

6 gms crushed sea salt

7 gms active quick yeast

Finely chopped zest of one lemon

1 teaspoon of each: 

• mixed spice
• cinnamon
• ground ginger

½ teaspoon of ground nutmeg

for a recipe to make your own mixed spice go to:

https://www.bbcgoodfood.com/user/388309/recipe/mixed-spice

for the glaze

Apricot jam

METHOD

When you're ready to bake: 

1. Break the yudane up into small pieces and place in a large bowl

2. Sift the flour into a large bowl. Add the salt, spices and sugar and mix well. Add the yeast. 

3. Add the beaten egg, the milk and the butter and mix thoroughly

4. Start to knead the dough slowly adding the fruit and the lemon and continue to knead until you have a soft, silky dough. 

5. Tip the dough into a lightly oiled bowl, cover and leave in a warm place until it has doubled in volume. 

6. Tip the dough out onto a well-floured board. Ensure the fruit is well distributed and weigh the dough. 

This is a slightly sticky dough, but don't be afraid of it....flour your hands well and all will be good. 

7. Divide into 12 equal parts (108 gms each) and roll each part out into a ball. 

8. Place the buns onto a prepared sheet or tin. You may wish to place them close together so that they touch when baking and give you soft sides. Alternatively, place them a little apart to give you an all-over crust. 

9. Cover and place in a warm spot until they double in size. (about 30 - 40 minutes at room temperature...but watch the dough, not the clock)

10. Preheat the oven to 185⁰C. 

11. Bake the buns until they are golden brown. Be careful not to overcook them. 

12. While hot, brush them over with Apricot jam, slightly warmed to soften it. 

13. Allow to cool on a rack. 

Happy baking,