Created specially for the Morrisons Great Birmingham Run by award-winning chef David Colcombe, the Great Birmingham Bun is inspired by the city’s history and ethnic diversity, as well as the chef’s own childhood memories.
Ingredients include a custard filling inspired by Birmingham’s own Bird’s custard; spices and fruit representing the many Asian runners who take part every year and coconut flour to represent the Afro-Caribbean community which is always involved in the city’s half marathon.
David said: “I’ve created the bun as an energy-boosting treat, whether at the end of a long training run or on the day itself, after you’ve completed 13.1 miles and really deserve it!
“I also took inspiration from childhood memories growing up in the city; I still remember the flavours of the custard slices and sticky buns brought home by my gran at the end of her shift at the local bakery.”
Make your own today or let us know what your favourite post run treat is, in the comments below!
The Great Birmingham Bun
For the pastry:
350g strong white flour
150g coconut flour
1 tsp salt
7g fast-acting yeast
200ml full fat milk
100ml whipping cream
40g unsalted butter
2 free range eggs
For the pastry cream:
½ litre milk (infuse with cardamom overnight)
3 drops vanilla essence
3 egg yolks
50g sieved white plain flour
1 cardamom pod
For the filling:
100g badam or almonds
100g kishmish or raisins
100g khubani or apricots
75g orange jam
1 tbsp water
For the pastry cream:
- Sieve milk to remove cardamom pod, which has been infusing overnight; add vanilla and warm over medium heat.
- Whisk sugar and egg yolks until pale and creamy. Gradually add flour and whisk until smooth. Add half of the warm milk and mix well. Pour all of mixture into pan and slowly bring to boil. Stir constantly until mixture thickens.
- Cool and put aside, putting a butter pat or clingfilm on top to avoid a skin.
Chef’s tip: Best made the day before and leave in fridge overnight.
For the bun:
- Sieve strong white flour, coconut flour and salt into a large bowl. Make a well in centre, and add yeast.
- Warm milk, cream, butter, nutmeg and cinnamon until butter is melted and mixture is lukewarm. Add to flour and add eggs until it comes together as a soft dough.
- Place on lightly floured surface and knead for five minutes until elastic in consistency.
- Place in oiled bowl; cover and leave until doubled in size (will take 50-80 minutes).
- When ready, take half of the mixture and place on floured surface and roll into rectangle 15x10cm.
- Spread on half of the pastry cream and sprinkle half the fruits and almonds on top.
- Tack down the dough nearest to you and roll opposite side towards you, tightly.
- Cut into thick rounds approx. 2cm thick.
- Repeat with other half of the dough.
- Prepare baking trays with greaseproof paper; place buns cut side up and leave to rise for 30 minutes.
- Pre-heat oven to 180ºC, Gas Mark 4.
- To cook, place in oven for 20-25 minutes; remove and place on cooling rack.
- Blanch orange zest three times in boiling water, add zest to jam and melt with a little water; brush buns with orange mixture to glaze.