Creating Hot Cross Buns With Homemade Marmalade

Materials

Ingredients

Materials:

– 2 baking trays lined with baking paper
– 1 large mixing bowl
– 1 wood spoon
– 1 rolling pin
– 1 pastry brush
– 1 sharp knife

Ingredients:

For the hot cross buns:

– 500g strong white flour, plus extra for dusting
– 75g caster sugar
– 10g salt
– 1 tsp floor cinnamon
– 1/2 tsp floor combined spice
– 1/4 tsp floor nutmeg
– 75g unsalted butter, softened
– 75ml milk
– 150ml water
– 1 massive egg, overwhelmed
– 1 tbsp mixed peel
– 1 tbsp raisins

For the selfmade marmalade:

– 500g oranges
– 500g lemons
– 1 kg sugar
– 1 litre water

For the glaze:

– four tbsp apricot jam
– 1 tbsp water

For the crosses:

– 100g plain flour
– 1 tbsp water

Equipment

– Flour: Strong bread flour is best for hot cross buns, as it provides them a good structure and rise.
– Sugar: Caster sugar is greatest for warm cross buns, because it dissolves easily and gives them a pleasant sweetness.
– Salt: Salt helps to steadiness the sweetness of the buns and provides them a little bit of flavour.
– Mixed spice: Mixed spice is a blend of spices that is traditionally utilized in hot cross buns. It biasanya includes cinnamon, nutmeg, ginger, and cloves.
– Yeast: Yeast is what makes the buns rise. Make sure to use lively yeast and check the expiration date earlier than using.
– Milk: Milk helps to make the buns moist and tender.
– Butter: Butter adds richness and flavour to the buns.
– Eggs: Eggs help to bind the ingredients together and provides the buns a golden colour.
– Cinnamon: Cinnamon is a warming spice that provides a pleasant flavour to the buns.
– Raisins: Raisins are a conventional ingredient in hot cross buns. They add a little bit of sweetness and texture.
– Marmalade: Marmalade is used to make the new cross buns which would possibly be formed like a cross.

Preparation

Making the Dough

Preparation:

Begin by measuring and gathering all essential elements to make sure easy preparation. Mix the dried fruit, citrus zest, and hot water in a big bowl and let stand to plump for no less than 30 minutes or as much as overnight.

Making the Dough:

In a separate bowl, mix the flour, sugar, yeast, and salt. In another bowl, whisk together the milk, heat water, and melted butter. Gradually add the wet ingredients to the dry components, mixing till a sticky dough varieties. Transfer the dough to a flippantly floured surface.

Rising the Dough

Preparation:

To make the Hot Cross Bun Recipe cross buns, you will need the following components:

– 500g robust white bread flour, plus further for dusting

– 7g fast-action dried yeast

– 1 tsp salt

– 300ml warm milk

– 50g caster sugar

– 50g unsalted butter, softened

– 1 massive egg, beaten

– 100g blended peel

– 50g sultanas

Rising the Dough:

Once you may have made the dough, it is important to let it rise correctly before baking. This will assist the buns to become gentle and fluffy.

To rise the dough, place it in a lightly greased bowl and canopy it with cling movie. Leave it in a warm place for 1-2 hours, or till the dough has doubled in measurement.

Shaping the Dough

Preparation:

1). Mix the flour, sugar, salt, and yeast in a large mixing bowl.

2). Add the lukewarm milk and water and stir till the dough comes together.

3). Turn the dough out onto a floured work floor and knead for 5-7 minutes until it’s easy and elastic.

4). Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in size.

Shaping the Dough:

1). Punch down the dough and divide it into 12 equal items.

2). Shape every bit right into a smooth ball and place them on a greased baking sheet.

3). Cover the baking sheet with plastic wrap and let the dough rise in a heat place for half-hour, or until virtually doubled in measurement.

4). Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Baking the Dough

1. Preparation:

  • Mix together 500g/1lb 2oz sturdy white bread flour, 75g/2.6oz caster sugar and 1.5 tsp floor mixed spice in a large bowl. Make a nicely in the centre.
  • Warm 90ml/3fl oz milk until lukewarm, then stir in 1 tbsp active dried yeast until dissolved.
  • Pour the yeast mixture, 150ml/5fl oz water and a pinch of salt into the properly within the flour and blend to type a gentle dough.
  • Knead for five mins or until dough is easy and elastic. Place in a flippantly oiled bowl, cowl with cling movie and go away in a warm place for 1 hour or until doubled in measurement.
  • While the dough is proving, make the selfmade marmalade. Peel and finely slice 1 orange and 1 lemon. Remove any pips and roughly chop 1 knob of stem ginger, then toss the fruit and ginger collectively in a small bowl.
  • Place the fruit and ginger into a small heavy-based saucepan with a splash of water and 200g/7oz light muscovado sugar. Simmer for 20-30 mins or until the fruit is delicate and pulpy and the mixture has reached a spoon-coating consistency.
  • Leave the marmalade to chill.

2. Baking the Dough:

  • Once the dough has doubled in dimension, knock back and divide into 12 equal pieces. Roll into balls and place on two baking sheets lined with baking paper. Cover with cling movie and go away to prove for 30 minutes or till doubled in size.
  • Preheat the oven to 220C/425F/Gas 7. Using a sharp knife, make a deep cross on high of each bun.
  • Reduce the oven temperature to 180C/350F/Gas 4 and bake the buns for 20-25 mins or until golden brown and cooked through.
  • Remove the buns from the oven and brush instantly with the cooled do-it-yourself marmalade.
  • Serve the buns warm or chilly.

Creating the Marmalade

Ingredients

Creating the Marmalade

Ingredients:

– 1 half pounds oranges

– 1 half kilos lemons

– 6 cups water

– 3 pounds sugar

Instructions

To create the marmalade, you will need:

– 1kg Seville oranges

– 1.5kg sugar

– 1.5 litres water

– 1 lemon

Instructions:

1. Wash the oranges and minimize them in half.

2. Scoop out the flesh and place it in a big bowl.

3. Remove the pith and pips from the orange peel and finely slice it.

4. Add the sliced peel to the bowl with the orange flesh.

5. Add the sugar and water to the bowl and stir well.

6. Cover the bowl and depart it in a cool place for twenty-four hours.

7. After 24 hours, pour the mixture into a big saucepan and bring it to a boil.

8. Reduce the heat and simmer for 1-2 hours, or until the marmalade has thickened.

9. Stir in the lemon juice and take away the pan from the heat.

10. Pour the marmalade into sterilized jars and seal them.

Assembling the Hot Cross Buns

Glazing the Buns

Assembling the Hot Cross Buns:

1. Line a baking sheet with parchment paper.
2. Place the dough balls on the ready baking sheet, spacing them evenly aside.
3. Roll out the remaining dough on a lightly floured surface into an extended, thin rope.
4. Cut the rope into 12 equal items.
5. Press the dough pieces onto the tops of the dough balls to kind crosses.
6. Cover the buns loosely with plastic wrap and let rise for another 30-45 minutes, or until they have doubled in measurement.

Glazing the Buns:

1. In a small bowl, whisk collectively the honey and milk.
2. Brush the tops of the buns with the honey-milk glaze.
3. Bake for 15-20 minutes, or until the buns are golden brown and cooked through.

Finishing the Buns

Preheat the buns oven to 200 F (100 C), gasoline 6. Place the kneaded dough in a frivolously oiled large bowl; cover loosely with plastic wrap and place in a warm, draft-free place to rise for about 2 to 2 half hours, or until the dough has doubled in size. Keep an eye on it, and when it is almost doubled, put together the new cross buns crosses. Toss the plain flour, cold water and oil collectively to make a paste; it must be of a spreading consistency. Transfer to a piping bag fitted with a small plain nozzle.

When the dough has risen, flip it out onto a frivolously floured work surface and punch all the method down to release the air bubbles. Divide the dough into 12 items, shape each bit right into a ball, and place them on a big baking sheet lined with baking paper, spacing them well apart. Cover loosely with plastic wrap and put aside in a heat, draft-free place to rise for about half-hour, or till the balls have almost doubled in dimension.

Pipe the white crosses on the buns. Preheat the oven to 425 F (220 C), gasoline 7.

Bake in the preheated oven for 15 to 20 minutes, or till golden brown and hollow-sounding when tapped. Transfer to a wire rack to chill.

While the buns are cooling, make the recent cross buns glaze. Combine the orange juice, sugar, and water in a small saucepan, deliver to a boil, and then reduce warmth and simmer for 5 minutes, or till the combination has thickened slightly. Brush the glaze over the good and cozy buns.

Your hot cross buns with do-it-yourself marmalade are now able to get pleasure from.

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