“One a penny, Two a penny, Hot Cross Buns”
Easter came too early! Even before Christmas. Haha.
Makes approx 50
1000g flour
120g sugar
60g yeast
20g salt
30g milk powder
240g eggs
200g butter
5g dough improver
+ - 550ml water
200g sultanas
150g mixed peels
150g raisins
pinch of cinnamon, nutmet and mixed spice
Soak sulatans and raisins in hot water to eliminate dirt and soften it. Mix flour, sugar, yeast, salt, milk powder and fat into the mixing bowl till slightly crumbly. Add in eggs and let it mix. Slowly add in water but don’t add all at one time. Check the consistency of the dough to decide the amount of water. If it’s dry and not stickying together, add in a lil more water. If the dough is sticky on the outside but dry on the inside, mix it for about 4-5 more minutes on the machine. If dough is sloppy, too much water is added, and thus, you might need to add in flour. When the consistency of dough is achieved, add in the drained sultanas, raisins and mixed peels, and the spices. Let it ferment for about 30 minutes then knock the air out and shape them into round balls at 60g each. Place them on trays and let it prove for about 30 minutes or till double in size. Then make the Cross mixture.
150g flour
50g vegetable oil
130ml water
Mix all till well combined, about 5 minutes. Pour mixture into piping bag and pipe crosses on the buns.
Bake at 190-200 C till golden brown. Glaze with sugar syrup when it’s baked. Or apricot glaze
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Doughnuts
“A doughnut, or donut is a sweet deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut, and the filled doughnut, a flattened sphere injected with jam/jelly, cream, custard, or another sweet filling. A small piece of dough, originally made from the middle of a ring doughnut can be cooked as a doughnut hole. Doughnuts are usually deep fried, but in rare cases the dough is squeezed into a ball and rested between the rims of an electric cooker. “
from wikipedia
Krispy Kreme is still the best.
P/S : If u’d realise, I’ve taken down the LCB page. Em. I’ve decided I’m not giving them any publicity / ad. This is… MY foodblog.
Posted in Bread, Le Cordon Bleu
