Sometimes this Bun may be referred to as an Elephants foot.
Call it which ever, and there is a good chance we know what you are talking about.
This Bun is made to share with a group.
Its made using our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
We put a filling of diced and blanched New Zealand Apple in before we bake the Bun.
After baking , we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we will dust the icing with Coconut.
Made as a large Bun to share with others (looks like a big doughnut).
This bun is made using what we refer to as our clear Bun Dough (no fruit or spices). It then has a bead of Caramel Paste placed into its centre before baking.
After baking, we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we may then sprinkle crushed Peanuts on top, or dust the Icing with Coconut.
Made with our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
The dough has a layer of Raspberry/Plum Jam applied before being rolled into a scroll.
After baking they are sprayed with Sugar Glaze and either finished off with Cinnamon Sugar or Whipped Sugar Icing.
Made using our Sweet Bun Dough, baked with either a filling of Blue Berry Conserve, or Caramel Paste & Californian Walnuts.
After baking a coating of Sugar Glaze, and finished off with a drizzle of white sugar Fondant.
Just like our Iced Fruit Loaf (around the same size) it is ideal for sharing at morning or afternoon Tea with friends or family or even as a desert.
Although this particular Bun is best described as a Braid it correctly termed a “Faux Braid”. When being made it is rolled, and cut in such a way making it easy to “Pullapart”.
There seems to be a bit of controversy about what this is called.
I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.
It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.
After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.
So what am I talking about.
This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
Rolled into a oval loaf around about 30cm long.
After Baking it is glazed with a Sugar glaze.
Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.
Just like our white Flour (unbleached) and Wholemeal Flour, the Grain we use for our Daily Fresh Baked Multi-Grain Bread and Bread Rolls comes from an Australian Family Owned Flour Mill. http://benfurney.com/
The mixture of grains we currently use are:-Wheat, Triticale, linseed, Corn, Mung Beans, Rye, Soybeans, Chick Peas, Canola Oil (content may vary due to seasonal availability).
Although some of these grains are softened before we receive them, our process involves a further softening process.
So when you buy your loaf of “Fresh” Bread or Bread Rolls, do you ever ask yourself the question.
“Where was this loaf last night?”
Here’s some possible answers:
Was it already on the shelf in the store (for who knows how long).
In a Truck maybe coming from a warehouse or distribution centre.
Maybe thawing before being baked.
So then you start wonder “How Fresh is it really?”
Or “Well it must be fresh otherwise a preservative would need to be added to keep it “Fresh”, How do they do get it to last if they claim its preservative free”
If you care enough, you can find those answers online how this can be done without adding to the dough.
There is an alternative to ensure the Bread you get is freshly made.
By time most people in our Town are in bed, our Bread, Bread Rolls and Buns are still just flour in a bag.
This means the loaf of Bread, Bread Rolls, or Buns you buy in the morning are less than 24 hours old.
So next time you buy a Bread Product ask yourself “How Fresh is this Bread, and how much longer will it still be palatable.
What Flour do we use?
The Flour we use is unbleached and made from Australian grain.
Our Flour comes from an Australian and Family owned flour mill. http://benfurney.com/
Done in a classic German style, we make our Bee Stings using our own sweet dough recipe, filled with Fresh Custard Cream and topped with Almond flakes.
We offer two sizes to enjoy.
One size for the individual, and one that is ideal to share around with Friends or Family.
Not forgetting just like our Bread, and Bread Rolls. Our Buns are made Fresh Daily
Well the time is coming up quickly for people to start considering their Bakery needs for Christmas Celebrations.
If you are planning an Event, just a family event or a mega barbecue. Now’s the time to let us know.
Even if you haven’t got confirmed numbers (usually only need 24 hours from pickup for final quantity).
Our Last Bake for the Year will be the Friday Night 22nd of December (2017).
Having a Function?
We may be able to help.
A range of Savoury’s and Sweets are on offer to be served on platters.
Mini Sausage Rolls, Spinach and Feta Puffs, Puff Dogs, and mini Quiches are some of the hot foods we offer.
Most of our sweets we offer at the shop front can be cut into smaller pieces.
If its a cake for your Celebration of an event (be it an Anniversary, Birthday, Farewell, Graduation, etc.) you need.
We may be able to assist you with that as well.