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Easter Hot Cross Buns

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Hot Cross buns are symbolic to Easter and may go back to 12th Century. The relic goes that a Monk baked buns and made a cross on them in honour of Good Friday. Gradually, they became popular world over and were associated with Easter. Interestingly, there are a few superstitions and tales linked to baking these sweet hot cross buns on Good Friday. If you are interested you can read them at The kitchn.

This is about the origin of recipe but what exactly are Hot cross buns? Well they are mildly spiced, sweet buns which are loaded with black currants or raisins. On top of these buns a cross is marked, which can be either done with icing sugar or its etched in the dough at the time of baking. As a kid we relished eating these buns and loved to sing Hot cross buns, Hot cross buns, One a penny, Two a penny, Hot cross buns. This ignites nostalgia and takes me back memory lane.

On the occasion of Easter, I collaborated with Eggee, the best organic high protein eggs, to curate this recipe for my readers. The addition of fresh eggs in the bun dough took this recipe to a whole new level. If you can find these organic eggs around you, give it a try. You sure would know the difference in taste and freshness. I have used home made Pumpkin Pie Spice and Candied Orange Peel in the recipe. You can make it yourself from scratch.


I am jumping to the recipe right away without wasting much time. Easter is just an excuse to bake these but honestly I can eat them all year round. If you try this recipe share your feedback with me and tag me on facebook or instagram.

Directions:

1. In a large bowl add all purpose flour, pumpkin pie spice and salt.





2. Also add to the bowl sugar and zest of orange and lemon. Mix well and set aside.





3. In another bowl or jar take some lukewarm milk. It should not be hot just lukewarm. Add some sugar to the milk.




4. Sprinkle yeast on top and give it a gentle stir. Let the mixture stand and wait for yeast to bloom. I have used yeast from out online store The Gourmet Shop.




5. In another small bowl add melted butter and whisk in some eggs.




6. Once the yeast has proofed or bloomed and has become frothy, add this to the dry ingredients along with egg and butter mixture.





7. Mix them well till everything comes together into a sticky dough. Knead well for 6-8 minutes till the dough is smooth and supple.

8. Add black currants and candied orange peel and mix well into the dough.




9. Dust your counter with some flour and dump the dough on it and knead well will your dough has developed gluten and is elastic and pliable.




10. You can slightly poke your finger in the dough to test if its kneaded well or not. If the dough bounces back its ready and if it doesn’t you need to knead a few more minutes.


11. Grease a big bowl and place your dough in it to rise until it has doubled in size. This depends on the temperature of your kitchen. The warmer the kitchen the sooner the dough proofs.


12. Once the dough has proofed. Again dust your counter with some flour and punch dough the dough to deflate it.




13. Divide the dough into equal 16 parts with the help of a bench press or metal scraper.




14. Roll each portion into a round ball with a smooth top.


15. Grease a baking tray with butter and place these rolled dough in the tray. Each bun dough should be placed at some distance from each other.




16. Cover them with a kitchen towel and let them rise till they have doubled up in size.


17. Give them an egg wash and preheat your oven to 180 degrees C for ten minutes. Once preheated place your buns in the oven for 20-25 minutes on 180 degree Celsius until the top is golden brown. 




18. Place them on a wire rack to cool down. While they are cooling make royal icing. Learn to make Royal Icing here.


19. Pour this royal icing in a pipping bag and snip the end just enough for it come out. Pipe X on top of each bun and enjoy.

20. Enjoy these hot cross buns with a cup of coffee or tea. My kiddo gobbled two of these while they just got crossed. So tea or no tea you will love them as it is. 

Happy Easter Friends!

Other Bread Recipe you can try are: Italian Focaccia Bread with Strawberries , Rosemary Garlic Focaccia Bread, Garlic Cheesy Bread, Dominos Style Garlic Bread Sticks, Honey Oats Bread, Cinnamon Raisins Bread. Whole Wheat Sandwich Bread, Beetroot Bread. Georgian Kachapuri

Easter Hot Cross Buns
 
Recipe Type: Festive
Cuisine: European
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 16buns
Hot Cross Buns are a traditional mildly spiced sweet bread buns, bearing a cross on top, made specially on Easter, the Good Friday.
Ingredients
  • For the Buns:
  • 2 and 1/4 tsp Instant Yeast
  • 1 cup Lukewarm Milk
  • 3 and 3/4 cup All Purpose Flour
  • ½ cup Granulated Sugar
  • 2 tsp Pumpkin Pie Spice
  • 2/3 cup Currants or raisins
  • 3 Tbsp Candied Orange Peel
  • 1 tsp Salt
  • 1 tsp Lemon Zest
  • 1 Tsp Orange Zest
  • ¼ cup Unsalted Butter, melted
  • 2 Eggs
  • Egg wash, one egg beaten with some milk or water.
  • For the icing:
  • 1 ½ cups of Powdered Sugar
  • 1 Egg White
  • Some Whole Milk, if needed
Instructions
  1. In a large bowl add all purpose flour, pumpkin pie spice and salt.
  2. Also add to the bowl sugar and zest of orange and lemon. Mix well and set aside.
  3. In another bowl or jar take some lukewarm milk. It should not be hot just lukewarm. Add some sugar to the milk.
  4. Sprinkle yeast on top and give it a gentle stir. Let the mixture stand and wait for yeast to bloom.
  5. In another small bowl add melted butter and whisk in some eggs.
  6. Once the yeast has proofed or bloomed and has become frothy, add this to the dry ingredients along with egg and butter mixture.
  7. Mix them well till everything comes together into a sticky dough. Knead well for 6-8 minutes till the dough is smooth and supple.
  8. Add black currants and candied orange peel and mix well into the dough.
  9. Dust your counter with some flour and dump the dough on it and knead well will your dough has developed gluten and is elastic and pliable.
  10. You can slightly poke your finger in the dough to test if its kneaded well or not. If the dough bounces back its ready and if it doesn’t you need to knead a few more minutes.
  11. Grease a big bowl and place your dough in it to rise until it has doubled in size. This depends on the temperature of your kitchen. The warmer the kitchen the sooner the dough proofs.
  12. Once the dough has proofed. Again dust your counter with some flour and punch dough the dough to deflate it.
  13. Divide the dough into equal 16 parts with the help of a bench press or metal scraper.
  14. Roll each portion into a round ball with a smooth top.
  15. Grease a baking tray with butter and place these rolled dough in the tray. Each bun dough should be placed at some distance from each other.
  16. Cover them with a kitchen towel and let them rise till they have doubled up in size.
  17. Give them an egg wash and preheat your oven to 180 degrees C for ten minutes. Once preheated place your buns in the oven for 20-25 minutes on 180 degree Celsius until the top is golden brown.
  18. Place them on a wire rack to cool down. While they are cooling make royal icing.
  19. Pour this royal icing in a pipping bag and snip the end just enough for it come out. Pipe X on top of each bun and enjoy.
  20. Enjoy these hot cross buns with a cup of coffee or tea. My kiddo gobbled two of these while they just got crossed. So tea or no tea you will love them as it is.
 
Notes
Recipe adapted from Laura In the Kitchen. https://www.laurainthekitchen.com/recipes/hot-cross-buns/

 

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Air Fryer Recipes

Salami Garlic Pull Apart Bread | Herbed Pullapart Bread

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I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was a weekend and friends were coming over for drinks… I had some salami on hand so I decided to use this in a bread. I had initially imagined this recipe to be in a different manner but this turned out much more easier and tastier.  You just have to make a dough and rest mix a couple of ingredients and place them in a bundt pan.

I used a bundt pan because it looks very interesting and the dip bowl can be placed in the centre. If you do not have a bundt pan you can use any other baking pan. The shape of the pan does not alter the taste of the bread. Therefore, you have no excuse to bake this beautiful and delicious bread. I have mentioned a tip for my vegetarian followers, you can replace salami for veggies. Check out notes of the printable recipe card below.


You can choose any dip you like. I posted recipe of a cheesy easy dip when I posted recipe of Soft Pretzels, you cam try that or even  good old ketchup will work just fine! If you try this please send me a picture on facebook I would love to share on my page and dont forget to leave am honest feedback here under the recipe. It will help me grow and improve myself.

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.


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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread”

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

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9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl. Preheat you oven for 10 minutes on 180 degree C.




10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.





10. Add red Chilli Flakes, Salt and ground black pepper.





11. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.





12.Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.


13. Transfer the dough ball mixture into the bundt pan and level it evenly.


14. Bake in a preheated oven for 30 minutes on 180 degree C (Learn more about Oven temperatures and Conversion) or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.


15. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.




16. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.

Other Breads you can try are:Apple Cinnamon Swirl Bread, Bubliki,Cherry Rosemary & Sea Salt Focaccia Bread,  Chinese Steamed Black Sesame Custard Buns, Cinnamon Raisins Bread, Garlic Rosemary Focaccia Bread, Honey Oats Bread , Peter Reinhart’s Potato Rosemary Bread, Pumpkin Buns, Stuffed Mushroom Cheesy Crack Bread, Stuffed Buns with Spicy Paneer, Italian Focaccia Bread with Strawberries, White Sandwich Bread, White Sandwich Bread with Tangzhong Method, Whole Wheat Sandwich Bread 

[whohit]SalamiHerbedPullapartBread[/whohit]

[yumprint-recipe id=’294′] 

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Baking

Sourdough Bread Pudding with Chocolate | Bread Pudding with Chocolate Raisins and Almonds

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I have to make an honest confession, last few months I have been addicted to Sourdough Breads. I have baked them almost every week and some time twice a week and the satisfaction which I get after baking them cannot be expressed in words. If you follow my instagram handle you will know how many sour dough boules I keep posting.  I have almost neglected making breads with commercial yeast 🙁 which of course was my first love. This gradual shift is all thanks to my baker friend, my sourdough guru Samrudhhi Nayak. Ever since she has shared her passion and knowledge with me I seem to be on an endless journey of baking these beautiful sourdough breads. Thankyou Sam for kindling that fire in me. Love you to the moon and back :*


This week I baked two 500gms boule of Sourdough Breads, which were a lot for the two of us to consume. I decided to use half of one bread for making this delicious Bread Pudding with Chocolate. This pudding can also be made with normal crusty bread. I like this recipe because it requires minimal effort and can be made in a big quantity in a casserole and tastes amazing. If you are looking forward to tomorrow’s 4th of July celebration then you must include this in your menu. You sure will make it again and again without hunting for an occasion.

Directions:
1. Slice a stale Sourdough Bread into 1 inch cube and set aside.




2. Grease a large baking pan or oven friendly casserole with butter.


3. Simply transfer the bread cubes to the baking pan and also put chopped chunks of chocolate along with raisins and almond flakes.  You can add any combination of nuts you fancy.


3. In a jar or bowl whisk the eggs and mix them thoroughly with castor sugar till it is dissolved.





4. Add milk, cinnamon powder and butter. Mix everything well.





5. Pour this milk mixture over the bread. Sprinkle brown sugar on top of the bread. Let it sit for at least an hour for bread to absorb milk. After an hour preheat the oven to 180 degree Celsius (Learn more about Oven Temperature and Conversions).




6. Bake in the oven for about 50-60 minutes. Remove from the oven and let it become easy to tough. Scoop out a serving and if you like you can drizzle with a caramel sauce and serve. You will love the crunchy flavour of the bread and nuts with melted chunks of chocolate. Its heaven!

Other Bread Recipes you can try : Peter Reinhart’s Potato Rosemary Bread, Stuffed Mushroom Cheesy Crack Bread, Stuffed Mushroom and Spinach Braided Bread, White Sandwich Bread, Cherry Rosemary & Sea Salt Focaccia Bread,  Whole Wheat Sandwich Bread Recipe

[whohit]SDPuddingwithChocolate[/whohit]

[yumprint-recipe id=’285′] 

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