Creating Hot Cross Buns With Homemade Marmalade

  • October 10, 2024
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Creating Hot Cross Buns With Homemade Marmalade

Materials

Ingredients

Materials:

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

Ingredients:

For the recent cross buns:

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

For the selfmade marmalade:

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

For the glaze:

– 4 tbsp apricot jam
– 1 tbsp water

For the crosses:

– 100g plain flour
– 1 tbsp water

Equipment

– Flour: Strong bread flour is greatest for decent cross buns, as it gives them a good structure and rise.
– Sugar: Caster sugar is finest for hot cross buns, as it dissolves simply and provides them a nice sweetness.
– Salt: Salt helps to stability the sweetness of the buns and gives them a little bit of flavour.
– Mixed spice: Mixed spice is a blend of spices that’s traditionally used in hot cross buns. It biasanya consists of cinnamon, nutmeg, ginger, and cloves.
– Yeast: Yeast is what makes the buns rise. Make sure to use energetic yeast and check the expiration date before utilizing.
– 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 collectively and give the buns a golden color.
– Cinnamon: Cinnamon is a warming spice that adds a nice flavour to the buns.
– Raisins: Raisins are a standard ingredient in hot cross buns. They add a bit of sweetness and texture.
– Marmalade: Marmalade is used to make the new cross buns which may be shaped like a cross.

Preparation

Making the Dough

Preparation:

Begin by measuring and gathering all needed ingredients to make sure smooth preparation. Mix the dried fruit, citrus zest, and Hot Cross Bun Recipe water in a big bowl and let stand to plump for at least half-hour or up to overnight.

Making the Dough:

In a separate bowl, mix the flour, sugar, yeast, and salt. In another bowl, whisk collectively the milk, heat water, and melted butter. Gradually add the moist ingredients to the dry ingredients, mixing till a sticky dough types. Transfer the dough to a frivolously floured floor.

Rising the Dough

Preparation:

To make the hot cross buns, you’ll need the following components:

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

– 7g fast-action dried yeast

– 1 tsp salt

– 300ml heat milk

– 50g caster sugar

– 50g unsalted butter, softened

– 1 massive egg, beaten

– 100g combined peel

– 50g sultanas

Rising the Dough:

Once you might have made the dough, you will need to let it rise properly earlier than baking. This will help the buns to turn into mild and fluffy.

To rise the dough, place it in a frivolously greased bowl and canopy it with cling film. Leave it in a heat place for 1-2 hours, or until 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 until the dough comes collectively.

3). Turn the dough out onto a floured work surface and knead for 5-7 minutes till it is smooth and elastic.

4). Place the dough in a frivolously oiled bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in measurement.

Shaping the Dough:

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

2). Shape each piece 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 till almost doubled in size.

4). Preheat the oven to 375 levels Fahrenheit (190 degrees 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 mixed spice in a large bowl. Make a well within the centre.
  • Warm 90ml/3fl oz milk until lukewarm, then stir in 1 tbsp energetic dried yeast until dissolved.
  • Pour the yeast combination, 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 till dough is smooth and elastic. Place in a frivolously oiled bowl, cowl with cling movie and depart in a heat place for 1 hour or until doubled in size.
  • 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 together in a small bowl.
  • Place the fruit and ginger right into a small heavy-based saucepan with a splash of water and 200g/7oz gentle muscovado sugar. Simmer for 20-30 minutes 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 measurement, knock back 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 mins or until doubled in dimension.
  • Preheat the oven to 220C/425F/Gas 7. Using a pointy knife, make a deep cross on prime of every 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 selfmade marmalade.
  • Serve the buns heat or chilly.

Creating the Marmalade

Ingredients

Creating the Marmalade

Ingredients:

– 1 half kilos oranges

– 1 1/2 kilos lemons

– 6 cups water

– three kilos sugar

Instructions

To create the marmalade, you will want:

– 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 properly.

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

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

8. Reduce the heat and simmer for 1-2 hours, or till 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 prepared baking sheet, spacing them evenly apart.
three. Roll out the remaining dough on a frivolously floured floor into a protracted, thin rope.
4. Cut the rope into 12 equal items.
5. Press the dough items onto the tops of the dough balls to type crosses.
6. Cover the buns loosely with plastic wrap and let rise for one more 30-45 minutes, or till 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.
three. Bake for 15-20 minutes, or till the buns are golden brown and cooked through.

Finishing the Buns

Preheat the buns oven to 200 F (100 C), fuel 6. Place the kneaded dough in a flippantly oiled large bowl; cowl loosely with plastic wrap and place in a heat, draft-free place to rise for about 2 to 2 1/2 hours, or till the dough has doubled in measurement. Keep an eye fixed on it, and when it is almost doubled, put together the new cross buns crosses. Toss the plain flour, chilly water and oil together to make a paste; it ought to 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 lightly floured work floor and punch all the way down to launch the air bubbles. Divide the dough into 12 pieces, shape each bit right into a ball, and place them on a large baking sheet lined with baking paper, spacing them well aside. Cover loosely with plastic wrap and set aside in a warm, draft-free place to rise for about half-hour, or until the balls have nearly doubled in dimension.

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

While the buns are cooling, make the hot cross buns glaze. Combine the orange juice, sugar, and water in a small saucepan, bring to a boil, after which scale back warmth and simmer for five minutes, or until the combination has thickened slightly. Brush the glaze over the nice and cozy buns.

Your hot cross buns with homemade marmalade are actually able to take pleasure in.

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