Ingredients with Measurements:
- 500g strong bread flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground black pepper
- 1 tsp instant yeast
- 100g dark brown sugar
- 100g unsalted butter, melted
- 2 large eggs
- 200ml warm milk
- 100g currants
- 100g raisins
- 100g chopped mixed peel
- 50g chopped almonds
- 50g chopped walnuts
- 50g chopped hazelnuts
- 50g chopped candied ginger
- 1 tbsp black treacle
Special equipment needed:
- Large mixing bowl
- Electric mixer with dough hook attachment
- Baking tin
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, cinnamon, ginger, allspice, nutmeg, cloves, black pepper, and instant yeast.
2. Add the dark brown sugar, melted butter, and eggs to the bowl. Mix well.
3. Gradually pour in the warm milk, mixing until a dough forms.
4. Add the currants, raisins, mixed peel, almonds, walnuts, hazelnuts, candied ginger, and black treacle to the bowl. Mix until the ingredients are evenly distributed throughout the dough.
5. Knead the dough for 10-15 minutes using an electric mixer with a dough hook attachment.
6. Cover the bowl with a clean tea towel and leave the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
7. Preheat the oven to 180°C/350°F.
8. Line a baking tin with parchment paper.
9. Shape the dough into a ball and place it in the baking tin.
10. Bake the spiced black bun for 1 hour, or until it is golden brown and sounds hollow when tapped on the bottom.
11. Allow the bun to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
180°C/350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 364
Fat: 13g
Carbohydrates: 56g
Protein: 8g
Substitutions for ingredients:
- Mixed peel can be substituted with chopped dried apricots or cranberries.
- Candied ginger can be substituted with chopped crystallized ginger.
- Black treacle can be substituted with molasses or honey.
Variations:
- Add 1 tsp of ground cardamom for an extra spicy kick.
- Replace the currants, raisins, and mixed peel with dried cherries, blueberries, and cranberries for a fruity twist.
- Add 1 tbsp of orange zest for a citrusy flavor.
Tips and tricks:
- Make sure the milk is warm, but not hot, to avoid killing the yeast.
- Knead the dough until it is smooth and elastic.
- Cover the dough with a tea towel to prevent it from drying out while it rises.
- Use a sharp knife to make a cross on the top of the bun before baking for a traditional look.
Storage instructions:
Store the spiced black bun in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bun, wrap it in foil and place it in a preheated oven at 180°C/350°F for 10-15 minutes.
Presentation ideas:
Serve the spiced black bun sliced and spread with butter or jam.
Garnishes:
Dust the top of the bun with powdered sugar for a festive touch.
Pairings:
Serve the spiced black bun with a cup of tea or coffee.
Suggested side dishes:
Serve the spiced black bun with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a little more warm milk.
- If the dough is too wet, add a little more flour.
- If the bun is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to avoid contamination.
Food history:
Spiced black bun is a traditional Scottish fruitcake that is typically served on Hogmanay (New Year's Eve).
Flavor profiles:
The spiced black bun has a rich, fruity flavor with a spicy kick from the cinnamon, ginger, allspice, nutmeg, cloves, and black pepper.
Serving suggestions:
Serve the spiced black bun as part of a traditional Scottish breakfast or as a festive treat during the holiday season.
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