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Post by h12rpo on Mar 27, 2013 15:04:14 GMT
.....I have been making some cheeky hot cross buns Attachments:
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conic
WFO Team Player
Posts: 186
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Post by conic on Mar 27, 2013 17:29:17 GMT
your a top baker, those look da bomb,
Conic
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Post by cannyfradock on Mar 27, 2013 20:03:11 GMT
r2d2 They look good enough to eat .....I'd love to make some over the Easter weekend. Any chance of a T&T recipe.....with insider tips? Terry
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Post by turkey on Mar 27, 2013 20:13:51 GMT
I love a good bun, and those look great. To toast or not, that is the question....
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Post by dougclay on Mar 27, 2013 20:25:12 GMT
I only found out yesterday how to make the white cross on hot cross buns. I always wondered and tried various techniques over the years... Will be helping the kids make some this weekend...
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Post by turkey on Mar 27, 2013 20:47:22 GMT
don't tease us ;-)
what's the secret?
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Post by dougclay on Mar 27, 2013 21:07:05 GMT
Sorry, didn't mean to tease... Plain flour and water, whisked into a runny paste then piped on to the buns before baking...
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Post by h12rpo on Mar 27, 2013 23:43:07 GMT
Will post recipe tomorrow..... Busked it to be honest but worked first time. Taste great untoasted or toasted but I like em toasted :-p
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Post by Fat Bob on Mar 28, 2013 2:10:32 GMT
We have to make them - they do not sell them in France.
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Post by rivergirl on Mar 28, 2013 10:01:47 GMT
I have to make loads ( along with welsh cakes) to dole out to the neighbours as they love them !! Tomorrow we are making veg. Scotch eggs and hot cross buns with a circle of French neighbours! Next week or the week after its a curry fest!!
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matt
valid member
Posts: 74
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Post by matt on Mar 28, 2013 10:03:11 GMT
Will post recipe tomorrow..... Busked it to be honest but worked first time. Taste great untoasted or toasted but I like em toasted :-p Those look the business h12rpo, i'm keen to make them too if you have a chance to post up the recipe. Matt
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Post by h12rpo on Mar 28, 2013 11:06:57 GMT
Ok here goes: Just bung it all in the same bowl and then combine 75 ml warm water 225g plain flour 1/2 tsp salt 60 g mixed fruit /added a small amount of cut mixed peel but zest of orange or lemon would do 25 g butter melted 1/2 rounded tsp of ground mixed spice A shake of cinnamon (1/4 tsp?) 25 ml milk 25g caster sugar 1 egg ( but only used 1/2 of it beaten Leaven ( i used the natural yeast . 10gs . this time with 60 g of sourdough culture but dried yeast allowed to froth in the water first or 120g of sourdough works too just the rise takes a little longer ) Method: Mix the leaven with the water till dissolved Throw everything in the bowl with it Mix to dry incorporated dough Turn out onto floured worktop and knead till smooth and elastic ( about 6-8 mins?) Add flour or drips of milk to achieve consistency desired Rest on woktop with the mixing bowl inverted over it to cover until doubled in size Knock back and knead for another 5 mins Cut dough into pieces of equal size . you'll see I got 8 .....and shape into balls Place slightly apart on baking tray and flatten out a bit Place oiled clingfilm over top and let rise again for 25 mins When risen, slash x in tops and bung in the oven for 15 mins on 200 degrees Whilst theyre baking prepare the sticky glaze Melt caster sugar in some water either over a gentle heat or in the microwave When the buns come out of the oven brush with the glaze whilst still hot Sit back with a glass of wine and enjoy the plaudits of the eager consumers !
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Post by rivergirl on Mar 29, 2013 15:35:55 GMT
Our hot cross buns ( hope they taste okay ) as I am taking some over to the baker to try!! Also made some pittas for tea tonight! Attachments:
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conic
WFO Team Player
Posts: 186
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Post by conic on Mar 29, 2013 16:54:44 GMT
I am really impressed with the hot X buns, look verrrrrry tasty.
Conic
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Post by h12rpo on Mar 29, 2013 18:10:58 GMT
Brilliant ! Well done :-)
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