We spent a couple of days at the sea to unwind and to get some fresh air. I love spending time at the sea at this time of the year: the summer crowd is gone and the wind is blowing while the sun is still strong. We spent a lot of time outdoors and enjoyed some good food and wine. I love these short getaways to recharge and clear my head for some culinary projects.
I wanted to work with sea-buckthorn for quite some time now and the island is full of it right now. It is quite difficult to pick the little orange berries as the plants have sharp thorns.
Sea-buckthorn is much valued for its nutritional profile (e.g. high Vitmain C content) and has a long history in Chinese and Tibetan medicines. It has also become a little health trend, being a frequent ingredient in juices and cosmetic products these days.
I used sea-buckthorn berries for a sweet sunday treat: quick sweet buns with a fruity sauce. The recipe for the sweet buns is foolproof and quickly ready.
The sea-buckthorn sauce is used to top the sweet buns or simply as a fruity dip. If you like, you can use more gelatin or agar to make it a jam, but I prefer the hot, sticky sauce this time. The fruity sauce has a unique note, combining the acerbic flavour of the fruits with the sweet sugar.
Together with a strong black tea, this is a perfect sunday afternoon treat for a windy day at the sea.
What you need for six sweet buns:
Combine all ingredients in a large bowl and mix well until you have a smooth dough. Preheat oven to 180°C. Meanwhile let the dough rest at a warm place for about 15 minutes. Knead the dough well and then form six little dough balls and place them on a baking tray. Bake for 15-20 minutes until the buns are golden brown.
For the sweet sea-buckthorn sauce:
Place the berries in a saucepan together with the water, vanilla extract and sugar. Bring to a boil and then let it simmer on medium heat for about ten minutes. Stir frequently. Stir in a little of gelatin or agar for gelling. I used about 10g of gelatin powder. Strain everthing through a sieve, removing the pulp. Serve the sauce hot with the sweet buns.