We had some friends staying for the weekend, so I decided that it'd be nice to make some spiced buns for breakfast.
These spiced plum buns worked well but I was keen to get something really traditionally British into them: the Bramley apple. Bramley's are what they call a cooking apple over here - they are quite sour and collapse into fluff when you cook them. They are the best thing in the world for making apple sauce to go with pork or goose.
I also wanted to make the buns a bit more decadent, so I had a crack at making a laminated dough. It worked very well, although I didn't do quite as many folds as I should have.
The friends I was making these for had sent me a gift of some lovely nutmeg jam from Grenada, so I wanted to feature that as well. To make the nutmeg flavour stand out I left the cardamom out of the dough, spread it thickly with the jam and sprinkled it with a chopped Bramley and a handful of dried sour cherries before rolling, slicing and baking.
I think next time I will definitely do the laminated dough again, but actually make a proper croissant pastry. These were lighter than a normal yeasted bun, and you could see how delicious and rich they would have been if I had persevered with the rolling and folding.