Orange and Coriander Seed Buns is a guest recipe by Jenny Lindford so we are not able to answer questions regarding this recipe
Dry-fry the coriander seeds in a heavy-based pan (skillet) over a low heat for 1 minute until fragrant. Lightly crush in a pestle and mortar and set aside.
Sift the flour into a warmed mixing bowl. Add in the sugar, salt, yeast, coriander seeds and the ground coriander and combine. Stir in the sultanas, mixed peel and orange zest.
In a small pan over low heat, gently warm the milk and butter, stirring until the milk is lukewarm and the butter has melted. Remove from direct heat and mix in the egg.
Make a well in the middle of the dried ingredients. Pour the warm milk mixture and the orange flower water into the well and bring together with a wooden spoon to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10–15 minutes until supple and only slightly sticky. Shape the dough into a ball, place in an oiled bowl, cover with a clean tea (dish) towel and set aside to rise in a warm spot for 1–2 hours until doubled in size.
Break the dough down and knead it for 5 minutes. Shape the dough into a rough log and divide into 12 even-sized portions. Shape these portions into buns, place on two lined baking sheets, spaced well apart. Cover loosely with a clean tea (dish) towel and set aside to rise for 30 minutes.
Preheat the oven to 200°C (400°F/gas 6). Bake the buns for 20 minutes until golden-brown. Meanwhile, heat the sugar and orange juice in a small saucepan, stirring until the sugar has dissolved. Bring to the boil and simmer for 1 minute to make a syrup. Strain through a sieve and set aside.
Place the freshly baked buns on a wire rack. Brush them thoroughly repeatedly with the orange syrup.
Serve warm or at room temperature with butter or clotted cream and apricot jam. These are best enjoyed on the day they’re made.
Dry-fry the coriander seeds in a heavy-based pan (skillet) over a low heat for 1 minute until fragrant. Lightly crush in a pestle and mortar and set aside.
Sift the flour into a warmed mixing bowl. Add in the sugar, salt, yeast, coriander seeds and the ground coriander and combine. Stir in the golden raisins, mixed peel and orange zest.
In a small pan over low heat, gently warm the milk and butter, stirring until the milk is lukewarm and the butter has melted. Remove from direct heat and mix in the egg.
Make a well in the middle of the dried ingredients. Pour the warm milk mixture and the orange flower water into the well and bring together with a wooden spoon to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10–15 minutes until supple and only slightly sticky. Shape the dough into a ball, place in an oiled bowl, cover with a clean tea (dish) towel and set aside to rise in a warm spot for 1–2 hours until doubled in size.
Break the dough down and knead it for 5 minutes. Shape the dough into a rough log and divide into 12 even-sized portions. Shape these portions into buns, place on two lined baking sheets, spaced well apart. Cover loosely with a clean tea (dish) towel and set aside to rise for 30 minutes.
Preheat the oven to 200°C (400°F/gas 6). Bake the buns for 20 minutes until golden-brown. Meanwhile, heat the sugar and orange juice in a small saucepan, stirring until the sugar has dissolved. Bring to the boil and simmer for 1 minute to make a syrup. Strain through a sieve and set aside.
Place the freshly baked buns on a wire rack. Brush them thoroughly repeatedly with the orange syrup.
Serve warm or at room temperature with butter or clotted cream and apricot jam. These are best enjoyed on the day they’re made.
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