Colston Bun | Bristol52

Who knew that Bristol had it's very own bun? I was set a challenge to write a post about Bristol and baking by Lou at 280 Bakes and I discovered that we actually have our own bun! It's official name is the Colston Bun, named after Sir Edward Colston. It traditionally consists of a rich dough with sweet spices and dried fruit, think fruit loaf/hot cross bun and shaped in a large round with eight wedges scored out before baking. Now, being a baker I changed the recipe up a little bit to bring it into the 21st Century, so I added a sweet honey note and I also added brown sugar to add a little colour to the dough. I also added pineapple and apricots to give the bun more sweetness, of course this wouldn't of been available when Edward was alive.

All I can say is be prepared to be transported back to Christmas time smells because boy did my kitchen smell of all things festive... and I was delighted! (Must not think about Christmas for 6 months before getting excited...)

Colston Bun
600g Strong White Flour
1 Tsp Salt
1 7g Sachet Fast Acting Yeast
3 Tbsp Dark Soft Brown Sugar
300ml Milk
40g Butter
1 Egg
60g Raisins
30g Dried Cranberries
45g Dried Apricots
15g Dried Pineapple
1 Tsp Honey
Zest and Juice Of Half An Orange
1 Tbsp Cinnamon
1/2 Tsp Mixed Spice

In a small bowl place the raisins, cranberries, chopped apricot and chopped pineapple inside. Add in the zest and juice of the orange and stir so all the fruit is coated. Add in the honey and stir again. Leave to soak for 20 minutes.

Heat the milk and butter together until the butter has melted, leave to cool to a lukewarm temperature.

In a large mixing bowl, place the flour, salt, sugar, yeast and the spices and whisk together. Drain the fruit off and save the orange juice to use in the dough. Place in the fruit and whisk together until well combined. Make a well in the centre of the flour mixture and pour in the orange juice, milk and butter mixture and the egg. If you have an electric mixer with a dough hook attachment then I would recommended using it, place on a low speed to form a dough and then build up to a higher speed to knead the dough. However, if you do not own one mix everything together to form a dough and then knead on a floured surface for 10 minutes until the dough is springy.

Place in a lightly oiled bowl and cover with a damp tea towel, leave in a warm place to double in size, this should take around one hour.

Knock the dough back by kneading for a few seconds. On a lightly floured surface shape the dough into a smooth round loaf. Place on a lined baking tray and flatten the top slightly. Use a sharp knife to score eight equal sections and then place the damp tea towel over it and leave to prove in a warm place for 20 minutes. Preheat the oven to 170C, gas mark 3.

Bake in the oven for 25 minutes until golden brown and that the bottom of the bun sounds hollow. Leave to cool on a cooling rack.