The quest for things to do with a bucket of honey goes on. The cyser isn’t ready but it is in bottles. It looks like something that would get you admitted to the kidney ward should you hand it in at the doctors but a sneaky taste revealed a sharp, wonderfully aromatic concoction. It needs a few months yet though to properly bloom. Over the last week I brought more apples home – two train trips and two cycle rides every day with a rucksack full of apples. I accumlated another 40 kilos of the lovely fruit that have been pulped and pressed into 20 litres of wonderful juice which has been duly mixed with honey and yeast. An awful lot of sulphur compounds come off in the first few days of fermentation, that’s what currently stinking out the bathroom; the dog is innocent – for once.
When I cook I make things up as I go along. To save my dear readers any stress should they want to repeat this one, I actually wrote down what I did.
The ‘Award Winning‘ Honey and Apple Chelsea bun
750g Strong white flour
140g Butter, salted
rub butter into flour
Mix a bit of the honey with the water, add yeast, wait until it’s fizzy and add the rest. Add to flour & butter.
Kneed well,rise for 2 hours.
300g chopped apple, cook gently until just soft, cool.
100g butter – softened
Spices – I used cinnamon, mace, ginger, black pepper, cloves
Mix all with apple.
Roll out dough to around 1cm thick and roughly rectangular.
Spread apple mixture over surface and roll up dough.
Slice into seven sections and arrange in a cake tin. Rise 45 mins
Bake 50 mins 160C – until lightly browned, cover with foil if necessary.
Drizzle with 150g honey. Serve warm.