Hot X: Algebra Exposed

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Hot X: Algebra Exposed

Hot X: Algebra Exposed

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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As the hot cross buns are an annual event I like to have a play around with my recipe every year, making them vegan one year, playing with the flavours the next. After having made another recipe for hot cross buns (which was not very successful) decided not to be deterred and gave this one a go. With the mixer still running add the butter and continue kneading until the butter is fully combined and the dough is, once again, no longer sticking to the bottom or sides of the bowl.

As this is an enriched dough, and is quite sticky and tricky to handle, I would suggest using a stand mixer to knead the dough. years ago I lost 20kg and one of my rules was to only way hot cross buns on Easter weekend and only eat the best. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Set aside for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream. Butter the hot cross bun halves and arrange the slices in the prepared baking dish with the crusts facing up, nestling slices of banana in between.Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes. Super-soft and squidgy eaten straight out of the pack, but even more decadent toasted and smothered with melting butter, these Good Housekeeping Institute taste-approved treats are a must-try this year. The stickier the dough, the softer and more moist your buns will be because soft dough = easier rise.

You may want to run a fire safety talk or show people how to use the equipment safely, such as for cooking or chopping ingredients, or you may need to remind everyone about ways to be safe around a campfire. Just one thing I must be strict about: you do need to use proper bread flour here, not the usual plain. Eostre was a voluptuous blonde maiden, always depicted surrounded by little birds, bunnies and other baby animals, as well as spring flowers.

Once the dough is smooth, place it in a bowl, cover with cling wrap* then leave it in a warm place until it doubles in size. There’s even a school playground rhyme about Hot Cross Buns, sung while clapping in time to the rhythm of the words. Don’t skip cooling the buns – I know, I know, you want to rip into these buns when they’re fresh out of the oven. I didn’t have instant yeast so I dissolved my yeast in 1/2 c warm water and reduced the milk by 1/2 c. Place the buns onto a parchment lined baking tray, a little apart, and cover lightly with clingfilm or a damp kitchen towel.

When ready, an adult should carefully remove your Dutch Oven from the heat, remembering to wear the heatproof gloves. The four quarters of the cross on top of each bun were said to represent the phases of the moon, while the cross itself symbolised rebirth after winter. Ballymaloe Cookery School instils its students with a love of local produce, under the inspirational tutelage of Darina Allen. Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam. Shape each piece of dough into a ball then space equally onto two lightly greased baking sheets – six per sheet.

If someone’s struggling with the baking section of this activity, they could work with a partner, so they can help each other. Place the eggs and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you go).

If your yeast is past its expiry date OR you’ve kept it in hot humid conditions (instead of fridge or freezer), your dough will not rise. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft. With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple, ground cinnamon and mixed spice. Cup your hand and cover the ball, making sure the back of palm is in contact with the worksurface and the top of your palm is in contact with the bun.

Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste.



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