Buns

KB+J Buns (Keen butter and Jelly)

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The Food and Drink Show NI was last weekend and I was happy to be performing my first ever live demo for them. I didn’t realise that the stage would be as open as it was and that I would have such a big crowd so I was indeed very nervous! But my rough puff pastry demo of sausage rolls and Mille-Feuille went down very well. The best part of this, bar the exposure, was I got to meet so many other local producers, chefs and foodies. One of whom were the lovely people at Keen Nut butter.

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These guys make a natural, healthier alternative to the range of nut butter available on the market. Describing themselves as ‘The world’s smallest and happiest nut butter factory’ Keen produce their range of nut butter from their home with aspirations to build their own nut butter factory close to home as the orders increase! With a fantastic range too such as their Maple Pecan, Almond espresso and Macadamia white chocolate to name but a few, I would keep a KEEN (see what I did there?) eye out for their products appearing near to you!

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So to help celebrate this great new company I thought I would make a recipe for them. And to use one of the many jars of nut butter I purchased from them last weekend! So here we have the classic combination of Nut butter and Jelly. This time I decided to use the almond butter because I think the flavour of it is just fantastic but it also goes just as well with jam as peanut butter does. It’s a basic enriched dough recipe which has been filled and rolled with the nut butter and jam combo.

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If you can’t get hold of Keen products you can of course use whatever is available to you but keep an eye out for these guys!

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You will need:

200ml milk
50g Keen nut Almond natural creamy (or smooth peanut butter)
25g unsalted butter
500g strong white bread flour
10g instant yeast
7g salt
50g caster sugar
1 egg, beaten

100g Keen nut Almond natural crunchy (or crunchy peanut butter)
125g raspberry jam + 2 tbsp extra
Flaked almonds, toasted (optional)

How to do it:

  1. Put the milk and both butters into a pan over a medium heat until the butters have melted and the milk is a light brown. Set aside to cool.
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  2. Place the flour into a large bowl. Add the yeast to one side and the salt and sugar to another. Make a well in the centre then add the beaten egg, cooled milk mixture and 50ml cold water.
  3. Mix in the bowl briefly then turn onto the worktop and knead for a good 10 minutes.
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    You’ve kneaded in enough when a portion of the dough passes the window pane test. This is when you stretch it out it doesn’t rip and the light comes through:
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    Cover and leave to rise for 1-3 hours or until doubled in size.
  4. Knock back the risen dough then using a roiling pin roll it out into a large rectangle about 50x30cm and tack down one of the long sides closest to you.
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    Mix together the Almond/peanut butter with the jam and spread all over the dough.
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    Now take the long side furthest from you and start to roll towards you until you have a large sausage shape. The tacked down side will keep the dough in place.
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  5. Roll it a few times to even out. Using a knife or scotch scraper cut off about 10-12 portions and place onto a lined baking sheet.
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    Leave to proof for 1 hour or until doubled in size.
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  6. About 15 minutes before you think they’re ready preheat the oven to 190°C/170°C fan. Bake for 25-30 minutes or until well risen and a golden/dark brown. Cover with tin foil if they start to brown too quickly.
  7. Whilst they’re baking place the 2 tbsp of the jam into a pan with a splash of water over a medium heat until very loose and spreadable. Brush over the tops of the still warm buns and toss over the flaked almonds (if using).
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Nut butter and Jam will never get old and this is a great recipe to celebrate this combo. The crunchy butter in the filling provides another texture, working quite well with the soft chewy bread. Normally I would glaze buns with apricot jam but I though today I would experiment with the raspberry jam. I think it works well, what do you think?

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Hope you guys enjoy this one and that you can get your hands on a jar of Keen nut butter soon! Follow them on twitter @KeenNutrition and like their Facebook page.

Thanks for reading,

Stephen

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