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Thread: Nom nom nom

  1. #1
    Member cosmicfluff's Avatar
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    Nom nom nom

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    mmmm cross hot buns!
    Baked this morning gone in 60 secs!



  2. #2
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    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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    Re: Nom nom nom

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

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    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.

  5. #5
    Member cosmicfluff's Avatar
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    Re: Nom nom nom

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

  6. #6
    Senior Member sidewayss's Avatar
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    Re: Nom nom nom

    Buns and espresso. That is life.

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    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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    Re: Nom nom nom

    Quote 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.

  9. #9
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    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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    Re: Nom nom nom

    Quote 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.

  11. #11
    Member cosmicfluff's Avatar
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    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! ^^

  12. #12
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    Re: Nom nom nom

    Thanks guys, cant wait to test these!

  13. #13
    lu
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    Re: Nom nom nom

    Quote 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?

  14. #14
    Member cosmicfluff's Avatar
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    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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