Homemade Hot Cross Buns

Well Spring is now poking its head around the corner and with Easter on the way with Good Friday being on 3 of April it’s time to start practicing making those lush Hot Cross Buns so here is my own recipe to help you on the way!  

I will also post this as an attachment in the files for you all to download   

 

“Hot Cross Buns”

 

“Ingredients for the buns”

 

625 grams Bread flour

10 grams salt

2 tablespoons ground mixed spice

(I make my own mixed spice using:

½ teaspoon fresh ground cinnamon

½ teaspoon ground ginger

½ teaspoon fresh ground cloves

½ teaspoon fresh ground nutmeg)

 

45 grams butter

85 grams caster sugar

lemon, zest only

30 grams instant yeast

1 whole large egg

280 grams tepid milk

125 grams mixed dried fruit

 

“For the Cross mixture”

2 tablespoons plain flour

1 table spoon vegetable oil or Olive Oil

3-4 tablespoons water +/-

 

 

“Sticky glazing”

1 tablespoon golden syrup,

1 tablespoon water

Gently heated together for the glazing

 

“Method”

 

1, For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips or on your mixer, then add the sugar and lemon zest and yeast.

 

2, Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft but pliable dough

 

3, Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5-10 minutes, or until the dough is smooth and elastic.

 

4, Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for about an hour to prove.

 

5, Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

 

6, Turn out the dough onto a lightly floured work surface and divide it into equal 40/50 gram pieces. Roll each piece into a ball, and then flatten slightly into a bun shape using the palms of your hand. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

 

7, Grease a baking tray with shortening and transfer the buns to the tray.

 

Cover the tray with a plastic sheet of a clean cloth and set aside in a warm place for the buns to rise.

 

8, Preheat the oven to 200c

 

9, Meanwhile for the topping, mix the plain flour, oil and tablespoons of water to a smooth paste that should have a slack but elastic consistency

 

10, When the buns have risen, spoon the cross mixture into a piping bag and pipe the cross on each bun.

 

11, Place the buns in the oven and bake at 200c for 10-12 minutes +/- or until pale golden-brown.

 

As soon as you remove the buns from the oven, brush them with the hot golden syrup mixture, then set aside to cool on a wire rack

As its Easter week my mouth watering “Hot Cross Buns” have just come steaming hot out of the oven, Yum, Yum

 

 

Basic White or Brown Toast Bread recipe

As with most bread recipes this is based on the total flour weight used so the flour represents 100% 

This recipe would be sufficient to make two large loafs of bread of about 80 grams each or just divide it smaller into 300 gram pieces for the long loaf      

Ingredient in % on flour weight
Strong bread flour having a 11-12% protein 100%
Salt 1.5%
Sugar or honey 1.5% 
Shortening 4%
Instant Yeast 3% 
Cool tap water will depend on the flour 
Strength and absorption but normally +/- 60% 

(Then process as instructed below

NOTE:

If you just want basic crusty bread then leave out the Sugar or Honey 

 

Or  here are the “Ingredients in Grams”

 

1kilogram Bread flour

15 grams Salt

15 grams Sugar

40 grams Shortening

30 grams Instant yeast

650 millilitres Cool tap water: Note: this would be +/- depending on the quality of your bread flour so add slowly until you have an homogenous mass  

 

“Method”

1,
Pre weigh all the ingredients ready into individual containers 

2,
Sift the Bread flour into a big mixing bowl 

Note: you should always sift the flour when making any type of baked products as this helps to aerate the flour and break up any tiny lumps.

3,
Add the salt, fat and just brake through the flour lightly 

Note: if you are making sweet dough then add the sugar and milk powder at this stage as well, also if you are using a bread making machine you can add the yeast directly into the flour at this stage without dissolving it in water first 

4,
Dissolve the instant yeast in a small amount of tepid water, pour into the flour mixture and start mixing the dough with your hand as you add the rest of the water so that it starts to form a slightly firm but sticky stringy mass

Note: If you are adding Honey or Diabetic sugar replacement then add it at this stage, Also Note: that the amount of water recommended in any bread or fermented dough recipe should always be taken as +/- as it can differ depending on the quality, strength and dryness of the flour, and also due to the sugar you might have added, the thing to remember is that you can always add more water when mixing but you can’t take it away! 

5,
Once you have your firm mass keep mixing and folding the dough so that it becomes a smooth clear consistency, you can tell when this has happened as your hands will also be clean of mixture

6,
Dust a work surface lightly with flour and tip the dough onto it, then keep moulding and folding the dough by flattening it with your hands and knuckles (This is called Kneading) and can take at least 20-30 minutes by hand, you can tell when the dough is ready or what’s called (Developed) as you should be able to stretch out a small piece of dough like a pieces of thin plastic without it breaking into holes, mould the dough into a round ball and put it into a lightly dusted mixing bowl again, cover with clean cloth and leave to rise to twice its size in a warm place

Note: don’t be over excessive when kneading the dough otherwise you will destroy the gluten strands

7,
Tip the dough back onto your working table and divide into as many pieces as you want, mould each pieces into a ball again and place onto your lightly dusted work surface with a small space in between each piece, cover with your cloth again and leave to rise to at least twice its size again.

8,
Grease your bread tins with some shortening,

Take one piece of dough and flatten it out with your hands so as to push out all the gas, mould up the dough tightly like a Swiss roll taking care not to break its surface, squeeze the ends of the dough to expel any gas and then place it seam down into your bread tin, once finished cover the tins with a cloth and leave the dough to rise to a peak just above the top of the tin.

9,
Gently brush the top of the dough with water, add sesame seeds on top if you wish, then place in a hot pre heated oven at 240c and bake until golden brown, to test if the bread is baked just tip it upside down in your hand and tap the bottom of the bread which should give a hollow sound, tip the bread out the tins and leave to cool 

“Notes:”
Milk powder can be added if desired at 2%-3%

Granary breads should not need any added sugars as normally malt is already added into the flour mixture

Tip:
If once the packet of Instant yeast is open but not all used then just seal the packet tight and store it in the Freezer to retain its quality of activity 

Making any type of bread or fermented dough’s isn’t that difficult but you need to follow recommended processing methods as used in the bakery trade.

(See my bread dough recipe posting) the method given here is based on hand mixing but with some tips if using a bread making machine

Method of dough fermentation

Method of dough fermentation 

Doughnut Recipe:

500 grams strong bread flour 
125 grams caster sugar 
10 grams salt
50 grams margarine 
25 grams cream milk powder 
15 grams instant yeast 
250 grams water (the amount of water is + / - depending on the flour strength)

Method: 

Once you have mixed the dough tip the dough onto a lightly floured work surface and divine into portions of about 50 grams each, mould into tight balls and place back onto the floured work surface and cover with a clean cloth and leave to rise twice its size.

Put a clean cloth onto a large tray and lightly dust with flour, then start to shape the doughnuts into what shapes you like placing them onto the floured tray with a space in between the doughnuts giving space for proving 

1,
For round doughnuts remould them into balls placing them seam down onto the tray

2,
For long doughnuts first mould round and then into a finger shape and place onto the tray

3,
For ring doughnuts just press a finger through the centre of the dough then with the left and right fingers gently twist the dough round and round to form the hole

Once you have done this cover the doughnuts with a clean cloth and allow proving to twice there size.

Frying the doughnuts:
This is best done using a wok; you need to start to prepare the oil halfway through the doughnuts proving time so the oil reaches a temperature of 180c the amount of oil would depend on the size of your wok but as an indication the oil should be at least on third the depth of the wok.

Once both oil and doughnuts are ready you can start frying, carefully pick up the doughnuts with your fingers and place them inverted into the hot oil place sufficient doughnuts so the wok is almost full, the doughnuts will float on the surface of the oil and will expand as there frying so don’t over fill the wok, once one side of the doughnuts are golden brown gently turn them over with a wooden spatula frying the other side, once fried lift the doughnuts out of the oil and place onto kitchen towel to drain, continue in this way until all your doughnuts are fried. (Take care not to scaled you fingers) 

If you would like some plain doughnuts just roll them into caster sugar whist they are still hot and the sugar will adhere, for other types of filled and decorated doughnuts allow them to cool down first.

Some variation decoration ideas: 

Make a cut into the doughnut and add your favourite jam,
Cut through the doughnut add jam and fresh whipped cream, dust with icing sugar,
Dip into melted white or dark chocolate,
Brush the top with a little soft butter and dip into vermicelli / hundreds and thousands,
Brush the top with a little soft butter and dip into grated cheese,

Doughnuts can also make a good dessert by first submerging into an alcohol of your choose so that it soaks into the doughnut then place into a nice dish and decorate with fresh whipped cream or ice cream and top off with fresh soft fruits like strawberry’s or other berries

The variations are almost endless

Indonesian Roti Manis (Sweet Buns)

This type of product can have either a sweet or a savoury filling or even used to make a large type loaf...

 

Ingredients 

 

500 gram Bread Flour

125 grams All Purpose Flour

150 grams caster/fine sugar

12 grams salt

20 grams dairy cream powder

15 grams instant yeast

100 grams unsalted butter

 

350 grams Water +/- depending on the quality of your flour

 

Method

 

1,
Pre weigh all the ingredients ready into individual containers 


2,
Sift the two flour’s together into a big mixing bowl 


Note: you should always sift the flour when making any type of baked products as this helps to aerate the flour and break up any tiny lumps.


3,
Add the salt, sugar, milk powered, and butter and just mix through the flour lightly 



4,
Dissolve the instant yeast in a small amount of tepid water, pour into the flour mixture and start mixing the dough with your hand as you add the rest of the water +/- so that it starts to form a slightly firm but sticky stringy mass

 

5,
Once you have your firm mass keep mixing and folding the dough so that it becomes a smooth clear consistency, you can tell when this has happened as your hands will also be clean of mixture

6,
Dust a work surface lightly with flour and tip the dough onto it, then keep moulding and folding the dough by flattening it with your hands and knuckles (This is called Kneading) and can take at least 20-30 minutes by hand, you can tell when the dough is ready or what’s called (Developed) as you should be able to stretch out a small piece of dough like a pieces of thin plastic without it breaking into holes, mould the dough into a round ball and put it into a lightly dusted mixing bowl again, cover with clean cloth and leave to rise to twice its size in a warm place

Note: don’t be over excessive when kneading the dough otherwise you will destroy the gluten strands

7,

Tip the dough onto your working table and divide into pieces of 50 grams each, mould each pieces into a ball again and place onto your lightly dusted work surface with a small space in-between each piece, cover with your cloth again and leave to rise to at least twice its size again.

8,

You are now ready to start forming the dough pieces into shapes with a filling, it should be noted that firm fillings are better otherwise soft filling can leak out of the dough when baking

  

9,

Roll one piece of dough out to form a circle about 3 inches wide, place some filling such as peanut butter or a thick chocolate filling or even grated cheddar cheese in the centre of the dough, now bring all the dough edges together to form a point and firmly pinch it together, press the dough down flat and rollout to about 4 inches in diameter and place on a lightly greased baking tray, leave a space in-between each pierce as the dough will swell when proving and again when baking.

 

Alternatively you can roll the dough out into lengths then spread filling over the dough and then roll the dough up like a Swiss roll with the filling inside

 

10,

Once finished shaping your dough pieces cover with a plastic sheet and cloth and leave in a warm place until they are at least three times the size/volume

 

11,

Bake in a hot oven at 200c until golden brown

 

Once baked brush with a little melted butter  

Traditional Panettone “Italian Christmas Bread”

Ingredients

  • Marinated fruit:
  • 1/3 cup golden raisins
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried tart cherries
  • 1/4 cup triple sec (orange-flavored liqueur) or orange juice
  • Dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 teaspoon granulated sugar
  • 1/4 cup warm water (100° to 110°)
  • 3 3/4 cups all-purpose flour, divided
  • 6 tablespoons butter or stick margarine, melted
  • 1/4 cup fat-free milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons pine nuts
  • Cooking spray
  • 1 teaspoon butter or stick margarine, melted
  • 2 teaspoons soft brown or granulated sugar

Preparation

1,

To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.

 

2,

To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

 

3,

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

 

4,

Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.

 

5,

Preheat oven to 375°.

 

6,

Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with soft brown sugar.

Pizza

I use this recipe to make (Two) 2 x 12inch deep pan pizzas

 

You can make this recipe either by hand or in a food mixer using the screw shaped dough mixers, but no matter which the mixing methods are just the same...    

 

Dough

 

Ingredients

 

400 grams all purpose flour

15 grams caster sugar

8 grams salt (a good half a teaspoon)  

10 grams instant yeast

40 grams Olive oil

170 grams cool water +/- depending on flour quality

 

 

Method

 

1,

Sift the flour into a clean mixing bowl

 

2,

Add the salt, sugar, instant yeast and combine the ingredients together

 

3,

Add in the olive oil and then start to add in the water a little at a time and mix together until you attain a smoothly mixed dough

 

4,

 

Now turn the dough out onto a lightly flour dusted worktop and keep working and moulding the dough until it has an elastic type consistence. You can tell when this is done by taking a small piece of dough between your fingers and then gently stretching it apart as you twist the dough round in your fingers until thin, the dough should be elastic and not break into holes.

 

5,

Once mixed divide the dough into 2 equal portions and place onto a lightly floured worktop, dust the tops lightly with flour and then cover with a cloth and leave to rise to twice the size

 

6,

Roll the dough pieces out and place into (two) 12inch flan tins or if you have them prize pans, then prick each dough piece all over with small holes using a fork, cover with a cloth and then leave to rest for 15-20 minutes

 

7,

Part bake the base in a hot oven at 180c or until the dough just starts to turn to a creamy colour, and then remove from the oven, if you wish you can keep the (Part Baked Pizza Bases for another day) once completely cool just wrap in Clingfilm and keep in the freezer until wanted

 

8,

If you’re going to use immediately then first spread some thick tomato paste over the base of the pizza. 

Then start to add the toppings of you’re choosing such as:

 

Slices of cooked chicken, beef or ham

 

Slices of tomato

 

Slices of onion rings

 

Sliced mushrooms

 

Any type of pre-cooked vegetables

 

And then finally cover all over with plenty of grated Mozzarella Cheese

 

Then return to a hot oven 180c until the cheese melts and the top of the pizza is just golden in colour

 

If you wish you can use just about any type of chesses to add different flavours to your pizza, one of my favourites is to use very strong Cheddar combined with plenty of Stilton or Danish blue. But whatever you choose the variations are as limitless as your own imagination.

 

But once you have the base Pizza dough you don’t just have to make savoury pizzas as you can turn the pizza base into a (Dessert Pizza) by first covering the pizza base with some thick cool custard and then place variations of tined fruits on the top and then place in a hot oven 180c until it turns lightly golden brown, and then serve with lashings of whipped cream