Regular readers will know I like bread, and because of my love affair with the doughy stuff, I recently did something I rarely do: bought something entirely on impulse.
As I slowly meandered down the aisles of my local Lidl one morning, I spotted a bread machine at a VERY reasonable price. I picked it up and trundled off with it, without so much as a backward glance.
That’s huge for me. Massive. I am one of those infuriating people who need a million years to decide between two types of cereal in the morning, and everything I consider buying is weighed up in my mind (do I really need it?) before getting it.
Oh, how glad am I that spontaneity won that day – I adore my bread machine! Although I love the end result of making bread (what’s not to love, though?) I can stand the process, namely kneading and the mess.
My bread machine has taken the grotty bits of baking bread far, far away, and made me one happy lady.
So, moving on to this recipe. The dough was made in my bread machine, but don’t panic if you don’t have one – the directions below include a link for another bread recipe of mine you can follow instead. Don’t want anyone missing out on these beauties, do we?
I was looking for a way to use up some fresh blackberries I’d picked with my son, and decided on a scrumptious Saturday morning brunch.
These buns were amazingly soft and fluffy with a delicate sweetness. The homemade blackberry jam was to die for, adding a tart element to contrast with the sweet softness of the bread. To finish off, I drizzled over a little icing for good measure.
The recipe made six lovely-sized buns but you could easily double the recipe to make more (they disappear fast).