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  • Nom nom nom

    mmmm cross hot buns!
    Baked this morning gone in 60 secs!



  • #2
    Re: Nom nom nom

    I made some today with far less....creativity. I had to make them again today because I ate yesterdays batch so quickly.

    Nothing like the smell of hot cross buns fresh from the oven.

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    • #3
      Re: Nom nom nom

      One of our chefs made them at work today and they went off! Yummm

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      • #4
        Re: Nom nom nom

        I dont know why, but the ones from Coles/Woolies, and even the ones from places like Brumbys just cant measure up to the ones you make yourself.

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        • #5
          Re: Nom nom nom

          These ones are sourdough version, very scrumptious ^^ and yeah nothing beats home baked goods!

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          • #6
            Re: Nom nom nom

            Buns and espresso. That is life.

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            • #7
              Re: Nom nom nom

              I tried to make some last year, but they were bland, boring and not impressive.

              Does anyone have a recipe to share?

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              • #8
                Re: Nom nom nom

                Originally posted by 5346544F4E42270 link=1303642638/6#6 date=1304070680
                I tried to make some last year, but they were bland, boring and not impressive.

                Does anyone have a recipe to share?
                The recipe I used is one I have come up with after modifying a few and trial and error. Most recipes that I have found previously lack enough spice mix, or dont have enough mixed fruit, so here is mine - never before seen by anyone :P :

                2 cups plain flour (breadmaking if possible)
                7g (2 teaspoons) dried yeast
                2T caster sugar
                1/2t nutmeg
                1/2t allspice
                1t cinnamon
                pinch salt (good pinch)
                30mL oil or melted butter
                150mL milk
                1 cup loosely packed mixed fruit (or 2/3 mixed fruit, 1/3 mixed peel)
                1 egg

                Crosses
                1/2 cup plain flour
                4-5T water

                Glaze
                60mL water
                2T caster sugar

                Now I put all wet ingredients in a breadmaker, then put dry ingredients and yeast in, and let it knead it (you could do this by hand for about 10 minutes if you wanted. Once kneaded and left for half an hour in a bowl in a warm spot, I lightly knead it, roll into 9 balls (I weigh them for consistency), put on baking paper about 1cm apart, and let sit for around an hour in a warm spot until risen to a good size. Make cross paste (needs to be VERY thick, just thicker than a dough), and put into snap lock bag, cut off corner, and squeeze over. Bake at 180 degrees for about 20 minutes, but you need to keep an eye on them for time. You want them golden brown, but they start to burn quickly at the end if youre not cafeful.

                For the glaze, mix 60mL water with 2T caster sugar, and boil for around 5 minutes. Brush on hot buns once or twice with pastry brush. I dont know how long they keep. Never lasted more than a day here.

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                • #9
                  Re: Nom nom nom

                  Richardm, havent tried your recipe (yet), but for anyone considering it, Id suggest adding Lowans bread improver if using ordinary flour. Real breadmaking (strong) flour isnt that common in Aus and the improver helps a lot.

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                  • #10
                    Re: Nom nom nom

                    Originally posted by 2D252B23213B3B272B23480 link=1303642638/8#8 date=1304124732
                    Real breadmaking (strong) flour isnt that common in Aus and the improver helps a lot.
                    I use Laucke "Wallaby" breadmaking flour (Its not made from ground wallabies - I checked). Comes in a 5kg bag from Coles. Its very good for these and also use it for things like pancakes, through to pizza bases.

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                    • #11
                      Re: Nom nom nom

                      Heres a sourdough version if there are breadsnobs about ^^

                      Recipe:
                      Day 1
                      Starter: 1tsp starter
                      340g milk
                      250g strong flour

                      Mix and set aside for 12 hours

                      Soak 250g of dried fruit and peel in boiling water then set aside for 12 hours

                      Day 2
                      Drain fruit mix and set aside

                      250g strong flour plus extra 50-80g set aside
                      75g melted butter
                      75g brown sugar
                      7g salt
                      1/2 tsp each of ground ginger, allspice, nutmeg, cinnamon

                      Mix melted butter with dried ingredients
                      Add starter and fruit mix
                      Add more flour if necessary
                      Knead briefly then leave for 10 mins, repeat
                      Bulk proof for 3-4 hours with folds every hour

                      Divide into 12 or 14 portions, shape then retard in fridge overnight

                      Pull them out in the morning approx 1-2 hours before baking

                      Piping mix:
                      5g olive oil
                      25g water
                      23g flour

                      Brush tops of buns with milk
                      Pipe crosses or faces
                      Bake to 200C for approx 25mins

                      Glaze:
                      25g caster sugar
                      25g water
                      Simmer till dissolved and further 2 mins

                      Glaze buns while theyre still hot.
                      Finally... Enjoy them with a fresh cuppa! ^^

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                      • #12
                        Re: Nom nom nom

                        Thanks guys, cant wait to test these!

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                        • #13
                          Re: Nom nom nom

                          Originally posted by 36292B31283D2A2B3C440 link=1303642638/9#9 date=1304130632
                          I use Laucke "Wallaby" breadmaking flour (Its not made from ground wallabies - I checked).
                          hahaha mmmm I also Laucke Wallaby for pancakes, pizza, gnocchi, pasta and general baking...
                          hey cosmic fluff I am going to try your sourdough, did you make your own starter for the sourdough?

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                          • #14
                            Re: Nom nom nom

                            Hey lu

                            Indeed I have. Ib is about 9 months old now and have been involved with lots of breads and pizzas over the last 8 months ^^

                            Ive successfully sent some to a mate of mine in England! Hes re-hydrated it and been baking with it also ^^

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