Title: Home-made Hot Cross Buns Post by: Kiwithrottlejockey on February 20, 2009, 09:19:08 am Fresh from the oven — hot cross buns
(http://i365.photobucket.com/albums/oo92/RasputinDude/Food%20Story%20Pix/0144522955600-30Mar06.jpg) CROSS OR NOT: Despite the shops now releasing hot cross buns in January; come April a home made version served hot with butter can't be beaten. While there are plenty of styles and flavours of commercially made hot cross buns, it's hard to beat your own, fresh from the oven. Remember, if you are short of time you can always make them without the crosses. HOT CROSS BUNS To make 16-20 hot cross buns:
Method:
Bread machine instructions:
Shaping and baking:
NOW PIG OUT!! (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) (http://i703.photobucket.com/albums/ww32/XtraNewsCommunity2/MSN%20emoticons/05emsmilep.gif) Title: Re: Home-made Hot Cross Buns Post by: Kiwithrottlejockey on April 02, 2009, 11:07:26 pm Egg-citing chocolate recipe The Dominion Post | Thursday, 02 April 2009 (http://i365.photobucket.com/albums/oo92/RasputinDude/Food%20Story%20Pix/2310520s-02Apr09.jpg) CHOCOLATE TREAT: Think how delicious your home-crafted egg will taste. Since Easter increasingly means chocolate, we've got a rich and decadent egg recipe which should make you a very popular bunny. The filling is rich and smooth, and can be made with either dark or white chocolate, which can in turn be coated with either the same type of chocolate, or for a contrast the other type. (Note: a white coating will probably not be opaque enough to completely conceal a dark filling.) ————————————————————————— HOMEMADE EASTER EGGS For 12-15 eggs ... Filling:
To coat:
Method:
You may have, or can buy special wire loops for dipping chocolates, or you can fashion your own from soft wire, or use a fork. It may take a few goes to work out a system that gives a smooth, unblemished coating, but even if they don't look perfect they still taste great. Refrigerate again until the chocolate has set. Refrigerate or freeze in a covered container until required. http://www.stuff.co.nz/life-style/food-wine/recipes/2310425 Title: Re: Home-made Hot Cross Buns Post by: Newtown-Fella on April 08, 2009, 10:48:44 am Jo Seagar's hot cross buns
Ingredients 4t dried active yeast (15g) 1¼ C warm water, at bath temperature 2t sugar 7 C white high-grade flour, or 3½ C white and 3½ C wholemeal 1½ t salt ¼ C caster sugar ¾ C raisins or sultanas ½ C currants ½ C chopped crystalised peel (75g) 2T cinnamon 2T mixed spice 2C warm milk (500 ml), at bath temperature 75g melted butter 1 egg, beaten For the crosses ¾ C flour ¾ C water For the glaze ¼ C sugar 2 T water Method In a bowl combine the yeast, warm water and sugar. Leave in a warm place until the mixture becomes frothy (approx 15 minutes). In a large mixing bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture. I find it will take at least 10 minutes (200 times). Divide dough into 30 pieces and roll into buns. Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour. Preheat oven to 220 [Degree] C. For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste.Snip one corner of the bag and pipe out crosses on to the buns. Bake for about 20 minutes. Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack. Makes 30. (http://i607.photobucket.com/albums/tt153/Newtown-Fella/OSeagarHotCrossBuns.jpg) Title: Re: Home-made Hot Cross Buns Post by: Nitpicker1 on April 08, 2009, 03:08:14 pm and a hint to liven up yesterdays leftover Easter Buns http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=34877153&threadid=34877153 (http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=34877153&threadid=34877153)
I was listening to the radio at the weekend (I love my radio as I potter in the kitchen) and they gave out a nice idea for 'grown up' hot cross buns. Make a slit in the top of the bun, put in a square of chocolate and a little brandy. Then put them in the oven to heat up. The brandy soaks in to the bun and the chocolate melts in too. Sounded quite civilised I thought...lol thistle4 Title: Re: Home-made Hot Cross Buns Post by: ssweetpea on April 09, 2009, 01:38:43 pm I use less liquid than Jo Segar but then I use 2 eggs and 120g of butter so that may bring it up to the same otherwise my recipe is very similar. Amazing as mine started as an AWW recipe that has been heavily altered over the years. The only thing real difference is ½tsp of ground cloves and I use a whole packet of mixed peel. This year I threw in 35g packet of chopped dried apricot as well.
I would post a photo, I had to leave Mr sp to pull them out of the oven and for the second year running he was too quick off the mark. I am going to suggest we toast them for breakfast tomorrow over on the island. Title: Re: Home-made Hot Cross Buns Post by: Kiwithrottlejockey on April 13, 2011, 04:04:01 pm Hot cross buns By SEAN ARMSTRONG - The New Zealand Herald (http://www.nzherald.co.nz) | 1:00AM - Monday, April 11, 2011 (http://i365.photobucket.com/albums/oo92/RasputinDude/Food%20Story%20Pix/NZHerald_HotCrossBuns_11Apr11.jpg) THE trick to the best hot cross bun is making sure your spices are nice and fresh - always buy perishable items from good suppliers who turn their stock frequently. There are so many little spice shops to choose from — and I'm always impressed with the variety you get from each. Try finding bing cherries. They're large, dark and firm — perfect for cooking — but not always available. If you spot them at your grocer, pick some up quick. If you want to add a little variation to the classic hot cross bun — add a little grated kumara to the mix along with the fruit peel. ______________________________________ INGREDIENTS:
CROSS MIX INGREDIENTS:
METHOD:
http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10718588 (http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10718588) |