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Recipe for family meals :

Fruit Buns / Iced Buns / Hot X Buns

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

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Ingredients

600 gm strong bakers flour
75 gm butter (room temperature)
250 ml milk and water mix
100 gm sugar - soft brown
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
4 tsp yeast - dried
1 pc egg
80 ml honey
50 gm currants
50 gm sultanas
25 gm mixed peel
100 gm sugar
75 ml water

Method

  • Sieve the flour three times
  • Melt the butter in the milk & water, with the sugar and spices, allow cool to blood temperature (when a clean finger is place in it should feel neither warm nor cold
  • Add the yeast and stir until thoroughly dissolved
  • Add half the flour mixture and stir to a batter, leave in a warm place (must not be higher than 40°C) until fermented
  • Beat in the egg and honey, add the fruits and enough of the remaining flour to form a soft, slack dough, knead for 10 minutes until a soft and springy dough is formed
  • Mould into buns
  • Place on greased and floured tray, (or large cake tin, loaf tin, etc) allowing enough room for the increase in size and prove again until doubled in size
  • Bake at 200°C for 15 minutes, remove from oven

For hot cross buns:

  • Mix a little extra flour with water to form a paste (this must not be too runny a consistency) and pipe this onto the buns to form a cross
  • Place back in the oven for a further 5 minutes
  • Remove from oven and place on cooling rack and brush with glaze
  • Finish with icing if preferred

Sugar glaze:

  • For the glaze, simmer together the sugar and water until a light syrup is obtained

Chef's Tip:

Adjust spices and fruit amounts to suit your own taste, for this recipe fill up a
teaspoon with the spice and then run a knife over to totally level off.

Yeast may be replaced with 8 tsp of 'Surebake' yeast or 25 gm of fresh
yeast.

Icing

Place a cup of icing sugar in a bowl and add stir in few teaspoons of water at a time until the required constancy is achieved

The icing may be flavoured with food essences: mint, orange etc or the water replaced with orange juice, Grand Marnier etc or a combination used

Working with yeast

Yeast is a living organism and has specific requirements for fermenting (growing) and also what will cause it to die.

  • Use at room temperature
  • Bowls and flour used for making doughs should be warmed
  • Proving temperature is best between at 21° - 32°C, depending on recipe
  • Liquids used in the making of doughs should be 36° - 37°C
  • Prove the doughs covered in a warm place, free from draughts to double the original size, knock back to original size then re-prove, before lightly kneading, moulding to shape and proving a third time
  • Yeast requires sugar to ferment
  • Yeast doughs require kneading, to form an elastic dough and to ensure the yeast is well distributed
  • Salt retards its properties
  • Temperatures above 52°C destroy yeast (but it can start to die above 40°C)
  • Yeast can withstand low temperatures without damage
  • Never over prove, double the original size is the maximum or the dough will spoil.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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