You know there are plenty of things to eat in Australia other than Kangaroos and Crocodiles! Native fruit and seeds are a wonderful source of nutrition. When I was at Herbies in Sydney not long ago and I picked up some Wattleseed. This seed comes from up to 120 different varieties of Acacia. The Aborigines ate these either green or cooked or milled and used as a flour. They add a roasted earthy aroma to food and can be paired with chocolate or savouries. I think we could use more Australian native produce. It has the advantage of being suited to our climate and therefore does not need the amount of water that European produce does. It would be lovely if one day people overseas associated the taste of Wattleseed and other native edible plants with Australia. To give you an idea of some of the plants that are edible in Australia here is a link for you to explore http://asgap.org.au/APOL35/sep04-2.html
I decided to pair the Wattleseed with dark chocolate this time and make the buns to share with my family. The Wattleseed is not very strong so you could add more if you wanted the flavor to be more noticeable.
I made this recipe up.
For the buns
- 2 tablespoons instant dried yeast
- 1/2 cup sugar
- 1.5 cups lukewarm milk
- 4.5 cups plain flour
- 1 teaspoon salt
- 50g butter melted
- 1 egg lightly beaten
- 3 teaspoons of Wattleseed
- 2.5 cups of dark chocolate chips, the best quality you can find.
- 1/4 cup sugar
- 1/4 cup hot water
- 1 teaspoon gelatine or 1/2 gelatine leaf soaked in cold water
1. Mix yeast, sugar and warm milk in a bowl and stir to remove any lumps. Set aside for 15 minutes until it becomes frothy.
2. In a large bowl, or the bowl of your mixer, sift flour and salt. Make a well in the center and mix in the yeast mixture, butter, egg, Wattleseed and one third of the chocolate chips.
3. Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area. Leave for 1 to 1.5 hours until tripled in size.
4. Using your fist, punch down the dough and add the remaining chocolate chips. Knead lightly and divide into 16 balls. Place close together on a lined or greased baking tray. Cover with cling wrap and allow to rise in a warm place for 20 minutes. Preheat the oven to 200C/400F.
5. Bake for 20-30 minutes until done. While it is baking, get the glaze ready. For the glaze, simply mix all three ingredients together shortly before the time is up on the buns.
6. When buns are ready, brush with glaze. I like to do this quite generously and glaze the sides too but this does make them quite sticky to handle.
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