Grated carrot, pineapple and sultanas are mixed into a yeasted dough for these breakfast buns. Pineapple juice provides part of the liquid.
Makes 8 buns
Ingredients
- 250g flour, plus a little extra for kneading
- 1 sachet fast-action dried yeast
- 30g sultanas
- 1 carrot
- Half the fruit from a 227g can of pineapple chunks
- Reserved pineapple juice and warm water, totalling 160ml
- A little fat for greasing the tin
Method
- Put the flour, yeast and sultanas in a bowl. Finely grate the carrot and mix it in.
- Drain the pineapple into a jug, retaining its juice. Set aside half the fruit for another use. Add the remaining half to the flour mixture.
- Top up the juice with warm water to make 160ml. Check that it is lukewarm, then stir it into the bowl to form a soft dough.
- Knead lightly on a floured surface. If the pineapple releases enough juice to make the dough difficult to handle, work in a small amount of extra flour.
- Divide into eight pieces and shape into balls. Place in eight greased muffin cups and leave in a warm place for about an hour to rise.
- Bake at 180°C for about 30 minutes. The buns should feel lighter, have a firm crust and sound hollow underneath. Allow extra baking time if their centres are still damp, then cool before splitting.