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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Apple spice buns


Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar. In any case, they're best eaten hot from the oven. Just try to stop yourself.

You'll need

500 gm (31/3 cups) plain flour 1 Granny Smith apple, peeled, cored and diced, plus 1 extra, unpeeled 40 gm brown sugar 30 gm dried apple, diced 30 gm glacé orange, diced 10 gm dried yeast 2 tsp ground cinnamon 1 tsp mixed spice ½ tsp finely grated nutmeg Finely grated rind and juice of 1 orange 60 gm butter, diced 200 ml milk 1 egg, lightly beaten Butter, melted, for brushing Caster sugar, for dusting   Vanilla glaze 70 gm caster sugar Scraped seeds of ½ vanilla bean

Method

  • 01
  • Combine flour, apple, sugar, dried and glacé fruits, yeast, spices, rind and 1 tsp salt in an electric mixer fitted with a dough hook, and mix on low speed to combine. Heat butter and orange juice in a small saucepan over low heat until butter melts, add milk and warm to blood temperature. Remove from heat, then whisk in egg. Add milk mixture to flour mixture and knead until smooth and elastic (8-10 minutes; dough will be quite soft). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (50 minutes to 1 hour).
  • 02
  • Knock back dough, divide into 10 even pieces, then roll each piece into a smooth ball and place on a baking tray lined with baking paper, leaving about 5cm between each. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).
  • 03
  • Preheat oven to 220C. Halve extra apple, then thinly slice on a mandolin into 10 slices and discard seeds. Brush the tops of buns lightly with water, place a slice of apple on each, then brush the apple with melted butter and scatter with sugar. Bake for 10 minutes, then reduce oven to 200C and bake until buns are golden brown and sound hollow when tapped (8-10 minutes).
  • 04
  • For vanilla glaze, stir sugar, vanilla seeds and 70ml water in a small saucepan over medium heat to dissolve sugar, bring to a simmer, then brush glaze over buns. Serve buns warm or at room temperature on the day of baking, with butter for spreading.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Sweet cider

Featured in

April 2016

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