Yummy Hot Cross Buns

Happy Easter everyone! We are enjoying a beautiful clear, sunny day, which makes a change after seemingly weeks of rain. And we started our day with home-made Hot Cross Buns.

My young son and I first made these buns last Easter.¬† I am cheating a little as it is not a recipe I found on Pinterest, rather it is from my bread machine recipe book. But it is so good I thought I would share it with you ūüôā

It comes from my Panasonic Automatic Breadmaker book:easter1The recipe, along with my notes of what I did differently, is as follows

2 t dry yeast (I used 1 sachet of dried yeast)

475g bread flour (I just use plain flour)

2 t salt (I found ours a touch salty last year so I reduced it to 1 teaspoon)

3 T milk powder

45g butter (I ran out of butter, so used half butter, half oil)

1 3/4 T sugar

1 T orange rind (I added the fresh zest and juice of 1 orange)

1 T mixed spice (I didn’t have any mixed spice, so¬†filled the tablespoon with ginger, nutmeg and cinnamon)

300 ml water (reduced by roughly the amount of orange juice, I didn’t measure it)

1 egg

1 cup mixed fruit (I used sultanas, cranberries and dates chopped into sultana-sized bits)

Use raisin dough setting. 

Divide the dough into 10 or 12 equal portions. Roll each portion into a ball and rest for 20 mins.

Shape into a smooth ball by gently rolling, and place on a greased tray.

Cover and leave to rise for 30 mins or until doubled in size.

Put crosses on dough – 1/2 cup flour mixed with 2 T oil, add water to make stiff paste.

Bake in preheated 200C oven for 15-20 mins or until golden brown.

Brush with glaze – 3T milk and 3T caster sugar boiled until syrupy.

*I have never used bread flour for baking bread products. A tip I use is to add a splash of vinegar to the liquid component. You could add a commercial bread improver, but a main ingredient of that is vinegar anyway.

*I found the dough quite wet so didn’t bother trying to roll it into smooth neat balls. I just pulled bits off and put them into a square cake tin. Make sure you wet your hands so the dough doesn’t stick to them.

*I only let it rise once after dividing it into portions.

Here are all the ingredients ready to go:

easter2This is to show you how wet and sticky the dough is. I did actually wet my hands so it didn’t stick as badly as this
easter3So I forgot to take photos of the crosses being piped, and the glaze. But you don’t really want to see every little step, do¬†you?? Here are the finished buns with melting butter which we had this morning
easter4So, what did the family think? A picture is worth a thousand words, or so they say ūüôā
easter5
What are you doing this Easter? I wish you all a safe and happy time with loved ones x

 

 

 

 

Birthday Profiteroles

Today is my friend’s birthday, and during the week I discovered that one of her favourite dishes is Profiteroles. She was actually trying to find out what my favourite cake is, for my upcoming birthday!

Anyway, I decided the time was right to try making these awesome puffs of goodness again. When I posted on my Facebook page (https://www.facebook.com/sawitdidit) that I was going to do this, my cousin reminded me that we had made these together when we were much younger!

I pinned this great recipe from Taste.com.au http://www.pinterest.com/pin/26529085279400500/ although I used another recipe for custard and chocolate sauce.

I admit I was a bit nervous, people seem to talk about making¬†choux pastry with hushed voices. But I needn’t have been, it was quite easy although gave my arms a good workout!

Here is the recipe from Taste.com.au:

Ingredients

  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked

Following their instructions I melted my butter in the water,Profiteroles1removed the saucepan from the heat, tipped in all the flour and mixed it in quickly (stopping to take a photo, of course!)

Profiteroles2After letting the mixture cool for a few a minutes, the beaten eggs were added a little bit at a time.

Profiteroles3It felt like the mixture wouldn’t come back together, but of course it did

profiteroles4

I placed spoonfuls of the dough onto lined baking sheets, and used my wet finger to smooth them down. I also sprinkled water over the trays as per the instructions

profiteroles5Then it was into the oven to bake. I pulled them out after 30 minutes, but they were not quite cooked. So I put them back in for another 5 minutes. profiteroles6

They were beautifully golden on the outside, but still a little doughy inside.

profiteroles7
I remember when mum made them ‘way back when’ she just scooped any uncooked bits out, so that’s what I did. Then I popped them back into the turned off oven to dry out a bit more.

I made some custard and chocolate sauce while I was waiting for the pastry to cool. I waited as long as I could to taste test them, but it¬†really wasn’t that long ūüėČ The custard and sauce were still hot and runny, but they sure tasted good!

profiteroles8Yesterday afternoon we had a little party where these were served. The custard and sauce were nicely chilled and thickened, and they were delicious!

Happy birthday Yvette x

profiteroles9

So, they really weren’t that difficult to make. They look impressive, and taste just as good. I think they will be on the menu again!
Have you made choux pastry recently?