I was asked by Taylors tea to spice up a traditional bonfire night recipe, so I decided to take the Yorkshire parkin cake that is tradionally eaten on bonfire night and turn it into a cinnamon style bun and fill it with spiced poached apples and then glaze it with a water icing made with whisky and cinnamon. they didn’t rise as well as I would of liked but they tasted amazing, I think it was mainly to do with my yeast, enriched dough takes a lot younger to rise so it may take up to 2 hours.
a Yorkshire parkin cake is made with black treacle, golden syrup, ginger and oats so I added that to a enriched dough recipe.
for the dough
- 250g strong white flour
- ¼ tsp salt
- 3 tbsp brown sugar
- 1 sachet fast action yeast
- 150ml milk
- 50ml water
- 2 tbsp. black treacle
- 1 tbsp. golden syrup
- 1 tbsp. ginger
- 1 tsp mixed spice
- 8 tbsp. rolled outs
in a bowl add the flour, salt, sugar, spices, then add the yeast on the opposite side of the bowl, add the milk and start mixing then add the treacle, and golden syrup and then add the oats, finally add the water a bit at a time until it forms a wet but manageable dough knead for 5 minutes in the mixer or by hand for 10 minutes.
leave to rise for 1 to 2 hours
to poach apples
- 3 apples
- 110g 1/2 cup sugar
- 1 cinnamon stick
- 2 star anise
- 1/2 tsp mixed spice
- thumb sized piece of stem ginger peeled and sliced
- water (enough to cover the apples)
thinly slice the apples then place in the pan with sugar and spices and cover with water then place on the heat and bring to a slow boil and let simmer for 5 to 10 minutes until tender, remove from the heat and drain the poaching liquid away.
take the risen dough and tip out on floured work top, knock out air and roll out into a large rectangle then brush with melted butter and sprinkle over some soft light brown sugar (about 4 tbsp. mixed with 1./4 mixed spice) then place on apple slices and roll up into a log then slice into pieces and place in a baking dish and leave to rise again for 1 hour.
preheat oven to 180c 350f then bake for 25 minutes
to make glaze
- 150g icing sugar
- 1 1/2 tsp whisky
- 1 tsp water
- 1 tsp ground cinnamon
mix all the ingredients together and drizzle over the buns.
Oh my goodness, how do you do it? That looks amazing!
My nan used to make parkin and it looked nothing like that, she would have loved to give a new twist on an old recipe a try.
Thankyou julie xx
I really like the idea behind these. And the picture of the apple slices on the rolled-out dough looks so pretty.
Just a note: the slow/ lack of rise is more likely to be down to the amount of sugars in the dough, along with the spices. Both act as inhibitors on the yeast so would most likely need a longer rise time.
That and the colder conditions just now, of course! No quite ⛄but it ain’t half chilly!
looks absolutely delicious, aimee!
did you know that my daughter’s mother and father-in-law are both from yorkshire?
what an interesting combination of spices, just have to make this. It is wonderful to see your
real style emerge on Pintrest. sof happy I found your place in this big world.
Jill, Canada
thankyou jill xxx
Oh my word. wow. Those look so good! We make cinnamon rolls a lot, and these look like such a delicious alternative! besides this, your photos are drop dead stunning. beautiful post.