Another busy day today, a family doctor appointment at 10 in the next town and then a cardiology appointment at 1 in this town. Not sure about lunch. The receptionist suggested we carry it with us. Have an idea there is a cafeteria in the Medical building where the cardiologist is. There seems to be a place called Fit for Life so maybe we can pop in there, either before or after. We'll see.
For those of you who seem to think Hot Cross Buns are difficult, this is the recipe I use. It is from a cookery book I have had for maybe 60 years. It is called Cookery in Colour. I have made this recipe many times and it worked very well. I have the yeast because I was going to try crumpets. Haven't done so though.
Hot Cross Buns
12 oz plain (all purpose) flour
good pinch salt
1 oz butter
4 oz dried fruit
2 oz candied peel
1 tsp mixed spice
1/2 oz yeast *
approx 7 fl. oz tepid water, milk and water or milk
1-2 oz sugar
1 oz sugar for glaze
1 Tbs water
1. * If using dried yeast mix with the sugar and a little tepid liquid. Allow to stand in warm place until soft - approximately 20 minutes, then cream. Continue after this as for fresh yeast.
2. The spice should be sieved with the flour. Cream the yeast with 1 tsp of sugar. Add tepid liquid and a sprinkling of flour. Put into a warm place until the 'sponge' breaks through. Meanwhile sieve flour and salt into a warm bowl, rub in butter and add sugar, fruit and peel. When ready, work in yeast liquid and knead thoroughly. Put into a warm place for approximately 1 hour or until the dough is double its original size. Form into round buns, 'prove' for 15 minutes on warm tray. Before doing this the buns should be marked. Do this with the back of a knife or by cutting thin strips of pastry and arranging on the top. Bake for 10 minutes near the middle of a very hot oven 425°F. If buns are to be eaten straightaway, mix 1 oz sugar and 1 tbs water and glaze with this. If, as so often happens, they are to be warmed again on Good Friday, make up glaze and brush after re-heating.
Source: Cookery in Colour
Have a great day
For those of you who seem to think Hot Cross Buns are difficult, this is the recipe I use. It is from a cookery book I have had for maybe 60 years. It is called Cookery in Colour. I have made this recipe many times and it worked very well. I have the yeast because I was going to try crumpets. Haven't done so though.
Hot Cross Buns
12 oz plain (all purpose) flour
good pinch salt
1 oz butter
4 oz dried fruit
2 oz candied peel
1 tsp mixed spice
1/2 oz yeast *
approx 7 fl. oz tepid water, milk and water or milk
1-2 oz sugar
1 oz sugar for glaze
1 Tbs water
1. * If using dried yeast mix with the sugar and a little tepid liquid. Allow to stand in warm place until soft - approximately 20 minutes, then cream. Continue after this as for fresh yeast.
2. The spice should be sieved with the flour. Cream the yeast with 1 tsp of sugar. Add tepid liquid and a sprinkling of flour. Put into a warm place until the 'sponge' breaks through. Meanwhile sieve flour and salt into a warm bowl, rub in butter and add sugar, fruit and peel. When ready, work in yeast liquid and knead thoroughly. Put into a warm place for approximately 1 hour or until the dough is double its original size. Form into round buns, 'prove' for 15 minutes on warm tray. Before doing this the buns should be marked. Do this with the back of a knife or by cutting thin strips of pastry and arranging on the top. Bake for 10 minutes near the middle of a very hot oven 425°F. If buns are to be eaten straightaway, mix 1 oz sugar and 1 tbs water and glaze with this. If, as so often happens, they are to be warmed again on Good Friday, make up glaze and brush after re-heating.
Source: Cookery in Colour
Have a great day
Good luck and I hope things work out for you. I've never really cooked with yeast ... I guess other things going on - but good to know the easy recipe - and they look good ... cheers Hilary
ReplyDeleteThanks Hilary. Never tried making bread? I haven't done so for a long time, but I did make bread a few times. Plus Hot Cross Buns of course.
DeleteGood luck today. Not a fan of HC buns, but think I'll make buttermilk biscuits for Easter.
ReplyDeleteI wonder if you have ever had the real ones Denise, lots of places sell/make them, but they are not the same as English HC buns.
DeleteI don't like the dried fruit in them.
DeleteHope all goes well today! Glad Monday was lazy. We all need a lazy day now and then...
ReplyDeleteTrue Lisa.
Delete