Since Good Friday is coming next week, Hot-Cross Buns would be an apt recipe to post, thought I! “One a penny, two a penny Hot-Cross Buns” :)
I've demonstrated a 'No Knead' recipe here, and one which needs no fancy equipment - no stand-mixers, no hand-blenders - just a loving pair of hands along with some easy to locate kitchen essentials. I came across a Rest-Fold-Method and I've been delightfully pleased with my breads since I've begun using this technique. These Hot-Cross Buns are soft, and airy, and taste great with a generous helping of butter and jam, or even just by themselves! Try, taste and see :)
1 US Cup= 240 ml
Ingredients:
300 ml or 1 & 1/4 Cup Milk
75 grams or 1/3 Cup + 1 Tablespoon Granulated Sugar
7 grams or 1 & 1/2 teaspoon Active Dry Yeast (I use Bluebird)
50 grams or 1/2 Cup Raisins (chopped)
60 grams or 1/4 Cup Salted Butter (softened)
1 Whole Egg, beaten
1 teaspoon Salt
500 grams or 3 Cups + 2 Tablespoons All-Purpose Flour (Maida)
Zest of 1 Whole Orange, or Tangerine
1/2 teaspoon Cinnamon
Honey for glazing
Some Milk & Sugar for the stove top buns
For the Cross:
2 & 1/2 heaped Tablespoons All-Purpose Flour
1/4 teaspoon Baking Powder
A pinch of Salt
A little Water
* I add Baking Powder because without it, in my experience, the marked cross becomes chewy and almost inedible. Baking powder helps soften it a little.
Baking Instructions:
*Preheat oven at 180°C for 15 minutes.
Bake the buns at 180°C for 20 minutes.
For the Stove-Top baking:
• Layer Salt on the base of a large vessel, cover and heat for 10-15 minutes.
• When hot enough, place the tray of buns on a stand, then cover & bake for 20-25 minutes. They must spring back when touched.
#ExperienceSusegad
Find Clyde D'Souza describing the beauty of culture in his book ‘Susegad: The Goan Art of Contentment’
www.amazon.in/gp/product/B08X...
It's now available internationally: www.amazon.com/gp/aw/d/067009...
Music Credits:
Instrumentals by Tabitha Dias
• Mollbailo Dou from the Konkani movie Amchem Noxib
• Tuzo Mog by Lorna Cordeiro
7 апр 2022
