It was about time I made a new treat, right? I suppose that is true… Not that no one has had any sort of treat in the meantime, but nothing worth documenting.
The reason why I choose to share these in particular is that I find it important, for myself first and foremost, to encourage the usage of leftover bits and pieces in the kitchen. These buns were born from an unsuccessful attempt at buying peaches. Why? They’re not in season yet, and they are nothing like real peaches. The texture was rather off, which, fortunately, can be fixed with a bit of cooking. We also had some cherries that we wouldn’t get through in time, so I simply pitted the ugliest ones and cooked them as well.
My kids loved the result, Kid 1 even asked if there was more fruit going bad in the house so we could make more. I’m sure that will happen…
A few notes before the recipe. I understand the need for smooth, fluffy and what-not textures, but I won’t use white flour to achieve them. I use wholemeal, which makes for a dense dough; it also makes for a very filling bun. I also chose not to make them too sweet, which has allowed the taste of the fruit to be the strongest one, almost covering that of the dough itself. You can choose to make them sweeter.
I steamed the buns, so it is very important to check how many muffin liners fit in your steamer. Mine fits 4 per tier, and I ambitiously thought I could just make 8. However, dividing the batter in only 8, instead of 12, makes for very large buns, that hardly fit in the liners. Better to make two batches. I ended up steaming only 2 poor buns in the end anyway.
So, here’s what you need.
- 1 tin of coconut milk (400 ml)
- 2 tins whole wheat flour (yes, the same tin as above filled with flour)
- 1 tsp baking powder (or equivalent)
- 2 Tbsp maple syrup
- 1 tsp spices (I used a speculaas mix, which is basically made of cinnamon, nutmeg, ginger, and others. You can choose just one, or more, depending on what you like and what you have on hand)
- filling of choice (whatever ugly-looking fruit you have around, about 1/2 cup of cooked filling in total)
Place all the ingredients, except for the fruit, in a food processor, and blend until you get a dough. It is pretty sticky, so make sure to flour your work surface. Roll into a large sausage, and divide in 12 equal pieces. Flatten them out, and fill with your filling of choice. Bring the edges of the dough together in order to close the buns, and place them with that side down in the muffin liners. It’s best if you grease them a little first so that the buns don’t stick.
Place the steamer over a wok with boiling water, and steam until done. I kept them on a medium-low heat for about 30-35 minutes. Allow them to cool down a little before removing them from the steamer.