Breakfast Sunshine Buns – Pineapple, Carrot and Sultana – 49p for 8 at 6p each.
250g flour, 11p (65p/1.5kg)
1 sachet fast action dried yeast, 11p
30g sultanas, 6p (99p/500g)
1 carrot, 5p (part of a 1.25kg vegetable pack, £1)
1/2 can pineapple chunks, 16p (32p/227g)
Strain the pineapple pieces over a bowl, reserving the juice to use in a minute. Put half of the pineapple pieces into the centre of the dry mixture, and put the other half into an airtight container and pop into the fridge to snack on, or to use in another recipe!
Add boiling water to the pineapple juice to make up to 160ml.
Pour into the well in the centre of the dry mixture, and combine to make a soft, sticky dough.
Tip out onto a lightly floured work surface and knead lightly – as you knead it, the pineapple pieces may break down and make the dough wetter. If this happens, sprinkle some extra flour over the dough and knead it in.
When kneaded, break the dough in half. Break each half in half, then each piece in half so that you have 8 pieces. Lightly knock each of your 8 pieces into a ball shape.
Lightly grease 8 cups of a 12 cup muffin tray. Pop a ball of dough into each.
Leave to rise for an hour, uncovered, in a warm place.
Pop into the oven at 180C for half an hour, until they are risen, crusty on top and light to touch. It should feel light when you lift one from the oven, and sound hollow when you tap the bottom. It is quite a moist bread, so can be left to cook a little longer if you prefer.
Allow to cool slightly, cut in half, butter, and eat.
I’m going to allow the other seven to cool, and I’ll pop them in the freezer….
*(Prices calculated at Sainsburys, using the Basics range where available. Costs checked on date of publication against ASDA SmartPrice, Tesco Value, Morrisons Value and Waitrose Essentials. Some variation between major supermarkets but most items widely available at similar price.)
All text copyright Jack Monroe.
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