METHOD: (Makes12 peachy buns)
Combine the bread mix, water and peach essence together to form a firm dough.
Then rest for 5 minutes. Knead for 2 minutes.
Divide the dough into 12 equal pieces and mould into balls each weighing about 60g then rest for a further 5 minutes covered under oiled polythene or a damp tea towel. Using a melon baller, make 12 balls from the peaches.
Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You’re basically creating a little marzipan bag for each ball of peach – a bit like a wonton.
Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between).
Cover again and leave to prove for approx. 30 minutes.
Preheat the oven to 220°C (430°F) Gas Mark 7
Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool.
When the buns are cool, dust them with the icing sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it’s candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won’t move.)