• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Creating Hot Cross Buns With Homemade Marmalade

Materials

Ingredients

Materials:

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

Ingredients:

For the recent cross buns:

– 500g robust white flour, plus additional for dusting
– 75g caster sugar
– 10g salt
– 1 tsp floor cinnamon
– half of tsp floor mixed spice
– 1/4 tsp floor nutmeg
– 75g unsalted butter, softened
– 75ml milk
– 150ml water
– 1 large egg, beaten
– 1 tbsp combined peel
– 1 tbsp raisins

For the do-it-yourself 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 warm cross buns, as it offers them an excellent construction and rise.
– Sugar: Caster sugar is finest for decent cross buns, because it dissolves easily and offers them a pleasant sweetness.
– Salt: Salt helps to stability the sweetness of the buns and provides them a little bit of flavour.
– Mixed spice: Mixed spice is a mix of spices that is historically used in hot cross buns. It biasanya includes cinnamon, nutmeg, ginger, and cloves.
– Yeast: Yeast is what makes the buns rise. Make certain to make use of energetic yeast and check the expiration date before using.
– Milk: Milk helps to make the buns moist and tender.
– Butter: Butter provides richness and flavour to the buns.
– Eggs: Eggs assist to bind the ingredients together and give the buns a golden color.
– Cinnamon: Cinnamon is a warming spice that adds a pleasant flavour to the buns.
– Raisins: Raisins are a standard ingredient in Hot Cross Bun Recipe cross buns. They add a bit of sweetness and texture.
– Marmalade: Marmalade is used to make the hot cross buns which may be formed like a cross.

Preparation

Making the Dough

Preparation:

Begin by measuring and gathering all needed elements to ensure smooth preparation. Mix the dried fruit, citrus zest, and hot water in a big bowl and let stand to plump for no much less than 30 minutes or as a lot as in a single day.

Making the Dough:

In a separate bowl, combine the flour, sugar, yeast, and salt. In one other bowl, whisk together the milk, warm water, and melted butter. Gradually add the wet elements to the dry components, mixing until a sticky dough forms. Transfer the dough to a lightly floured surface.

Rising the Dough

Preparation:

To make the recent cross buns, you will need the following ingredients:

– 500g strong white bread flour, plus additional for dusting

– 7g fast-action dried yeast

– 1 tsp salt

– 300ml warm milk

– 50g caster sugar

– 50g unsalted butter, softened

– 1 giant egg, beaten

– 100g blended peel

– 50g sultanas

Rising the Dough:

Once you could have made the dough, you will need to let it rise properly before baking. This will assist the buns to turn into gentle and fluffy.

To rise the dough, place it in a lightly greased bowl and cover 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 big 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 till it is clean and elastic.

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

Shaping the Dough:

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

2). Shape each piece into a easy ball and place them on a greased baking sheet.

3). Cover the baking sheet with plastic wrap and let the dough rise in a warm place for 30 minutes, or till nearly doubled in size.

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

Baking the Dough

1. Preparation:

• Mix collectively 500g/1lb 2oz robust white bread flour, 75g/2.6oz caster sugar and 1.5 tsp ground blended spice in a big bowl. Make a nicely within the centre.
• Warm 90ml/3fl oz milk till lukewarm, then stir in 1 tbsp lively dried yeast until dissolved.
• Pour the yeast combination, 150ml/5fl oz water and a pinch of salt into the nicely within the flour and blend to form a soft dough.
• Knead for 5 minutes or till dough is clean and elastic. Place in a flippantly oiled bowl, cowl with cling movie and depart in a warm place for 1 hour or till doubled in dimension.
• While the dough is proving, make the do-it-yourself 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 right into a small heavy-based saucepan with a splash of water and 200g/7oz mild muscovado sugar. Simmer for 20-30 mins or until the fruit is gentle and pulpy and the mixture has reached a spoon-coating consistency.
• Leave the marmalade to cool.

2. Baking the Dough:

• Once the dough has doubled in measurement, knock again and divide into 12 equal items. Roll into balls and place on two baking sheets lined with baking paper. Cover with cling film and depart to show for 30 minutes or until doubled in measurement.
• Preheat the oven to 220C/425F/Gas 7. Using a pointy knife, make a deep cross on high of each bun.
• Reduce the oven temperature to 180C/350F/Gas four and bake the buns for 20-25 mins or till golden brown and cooked through.
• Remove the buns from the oven and brush immediately with the cooled homemade marmalade.
• Serve the buns heat or chilly.

Creating the Marmalade

Ingredients

Creating the Marmalade

Ingredients:

– 1 half pounds oranges

– 1 1/2 kilos lemons

– 6 cups water

– three kilos sugar

Instructions

To create the marmalade, you’ll 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 large 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 properly.

6. Cover the bowl and leave it in a cool place for 24 hours.

7. After 24 hours, pour the combination 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 within the lemon juice and take away the pan from the warmth.

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 flippantly floured floor into an extended, thin rope.
4. Cut the rope into 12 equal items.
5. Press the dough items onto the tops of the dough balls to form crosses.
6. Cover the buns loosely with plastic wrap and let rise for one more 30-45 minutes, or until they have doubled in measurement.

Glazing the Buns:

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

Finishing the Buns

Preheat the buns oven to 200 F (100 C), gasoline 6. Place the kneaded dough in a flippantly oiled giant bowl; cowl loosely with plastic wrap and place in a heat, draft-free place to rise for about 2 to 2 half of hours, or till the dough has doubled in dimension. Keep an eye on it, and when it’s virtually doubled, put together the new cross buns crosses. Toss the plain flour, chilly 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, turn it out onto a lightly floured work surface and punch right down to release the air bubbles. Divide the dough into 12 pieces, form each piece into a ball, and place them on a large baking sheet lined with baking paper, spacing them properly aside. Cover loosely with plastic wrap and set aside in a warm, draft-free place to rise for about half-hour, or till the balls have virtually doubled in size.

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

Bake in the preheated oven for 15 to 20 minutes, or until 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, convey to a boil, after which scale back heat and simmer for 5 minutes, or until the mixture has thickened slightly. Brush the glaze over the warm buns.

Your hot cross buns with do-it-yourself marmalade at the second are ready to get pleasure from.