Miss Muffet part II: Fruity Whey Wonderbuns

So after making a teeny tiny amount of cottage cheese we had about two litres of liquid whey left over…

It turns out that whey is awesome as the liquid component for bread making (it’s supposed to make a softer sweeter bread and help rise and other things)!!! How good when we are all about the bread at the moment!

So what to do? what to do?!

Once again our baking was driven by Simon requiring nice snacks to keep him going at work; we also had a pile of home-grown stewed apples from Granny Dot…fruit filled bread snacks it is then!

We got all experimental, overfilled the muffin tins leading to upsetting overflow but the result was a super light, spongy, springy bread with a sticky gooey centre…yumers!

nice buns, perky

Fruity Whey Wonderbuns

Filling (I didn’t really measure anything so just make up a small bowl full)

  • stewed apple or apple sauce
  • nice mixed fruit
  • cinnamon
  • sugar to taste
  1. just mix the whole lot together until it looks like a nice fruity filling (that was such a crap attempt at a recipe, sorry!)


  • 300g strong white bread flour
  • 300ml liquid whey (see Miss Muffet part I)
  • 20g golden caster sugar
  • 5g salt
  • 1 packet dried yeast
  • 3 egg yolks
  1. mix flour, sugar and salt together
  2. make a well in the centre and add yeast then eggs and whey
  3. mix with a wooden spoon (it’ll be super gloopy)
  4. it should start sticking together enough to kneed it in the bowl (it should be a sloppy mess)
  5. cover bowl with cling and leave for at least an hour in a warm place (dough will at least double in size)
  6. knock it back, well sort of squish and kneed it a bit to pop out any giant air bubbles (you should be able to grab a bit and stretch it and it’ll be like super soft elastic…or slime…remember slime?)
  7. take some silicone muffin trays add a blob of dough slop then a spoon of filling then cover with another blob of dough (the muffin pans should be about half full…mine weren’t hence the explosive over-spill!)
  8. leave for about 30 minutes in a warm place (oh yeah, we sprinkled some rolled oats on top)
  9. pre-heat oven to 200ºC and pop a bowl of water in the bottom of the oven
  10. whack buns in the oven for about 15-20 minutes until nice and golden on top (the whey should help form a nice brown crust)
  11. et voilà (leave to cool before removing from cake pans as they are super, super soft)

don't you hate it when people get a glimpse of your stuffing? muffin-top madness, MADNESS! *weeps*

As you can see ours were a bit of a mess!  Very happy with the bake and the texture, they are so fluffy and delicate that the top heavy filling makes them quiver on the plate…I do love a jiggle.  The buns are very airy and spring back nicely when pinched like a babies butt cheek (erm, this sounded less weird in my head). They have a nice sweetness and richness to themselves even without the warm sticky filling…Simon totally loved them and ate about 5 of them straight away…Husband WIN!

who doesn't love a raisin? who doesn't munch on bun filling then photograph the left overs?

gobble gobble nom nom

we are totally real at Wondercat...real lazy white trash...now shut up, IWe're trying to watch Torchwood.

We still have about a gallon of whey left for future bakes…it turns out you can freeze the stuff…be warned, your freezer may start looking like a sperm bank.


Posted on September 6, 2011, in Breads, Cupcakes, Disasters, Experimental and tagged , , , , , , , , . Bookmark the permalink. 1 Comment.

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