Ingredients

For the sweet dough:

• 500g strong white flour
• 50g caster sugar
• 10g / 1 tsp salt
• 325ml milk
• 1 egg
• 10g fresh yeast or 1 tsp of dried yeast
• Zest of 1/2 a lemon
• Zest of 1/2 an orange
• 50g diced butter
• 250g mincemeat

• 75g of softened butter
• 75g caster sugar
• 1 egg
• 75g ground almonds

Tools

• Titanium Chef KVC7300S

Method

1. To prepare the levain. This should be done 8 to 10 hours prior to making your dough.
2. Combine 60g of sourdough starter with 60g of strong white flour (if using a rye starter, use rye flour) and 60g of water, stir everything together and leave covered at room temperature until you're ready to start making the dough.

For the sweet dough:

1. Mix the flour, salt, and sugar in the bowl of the mixer. Add the orange zest and lemon zest.
2. Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to mix the dough on a slow, medium speed. This is quite a soft, supple dough. If it feels a little wet and sticky, don’t panic. Just stay with it and be persistent the dough will come together. Avoid the temptation to add extra flour.
3. Continue to mix for 3 to 4 mins. As the dough develops, slowly add the diced butter to the dough. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated.
4. Add the mincemeat to the dough and gently knead for 1 to 2 minutes to distribute the fruit.
5. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in an oiled bowl, cover it with a damp tea towel and leave it to prove for about 2 hours.
6. While the dough is proving, prepare the frangipane, which will be required later

For the frangipane:

1. Using a mixer with a paddle attachment, cream together the butter and sugar. Add the egg and beat until fully incorporated. Add the ground almonds and mix until everything is combined.
2. Put the frangipane into a clean bowl and leave it in the fridge to firm up.

For the frangipane:

1. Once the dough has doubled in size, turn the dough out onto a clean work surface.
2. Cut the dough into 12 equal pieces, approximately 100 g each. Roll each piece of dough into a ball.
3. To each portion of dough, add a heaped teaspoon of frangipane. Pinch together the edges of the dough to encase the frangipane within the dough. Give the dough a gentle roll to seal the base.
4. Roll the surface of each portion of dough in a damp cloth before rolling in flaked almonds.
5. The damp cloth will help the flaked almonds stick to the dough.
6. Arrange the dough on a baking tray evenly spaced apart.
7. Leave the dough to prove for 60 to 90 minutes.
8. Preheat the oven to 200°C/375°F
9. Bake the buns at 200c for 16 to 18 minutes, until rich and golden in colour. Transfer to a wire rack to cool.