Creating Hot Cross Buns With Homemade Marmalade

Creating Hot Cross Buns With Homemade Marmalade

Materials

Ingredients

Materials:

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

Ingredients:

For the hot cross buns:

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

For the homemade 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 decent cross buns, because it gives them a good construction and rise.
– Sugar: Caster sugar is greatest for hot cross buns, because it dissolves simply and provides them a nice sweetness.
– Salt: Salt helps to steadiness the sweetness of the buns and gives them a bit of flavour.
– Mixed spice: Mixed spice is a mix of spices that’s historically utilized in hot cross buns. It biasanya consists of cinnamon, nutmeg, ginger, and cloves.
– Yeast: Yeast is what makes the buns rise. Make sure to make use of lively yeast and verify the expiration date earlier than using.
– Milk: Milk helps to make the buns moist and tender.
– Butter: Butter provides richness and flavour to the buns.
– Eggs: Eggs help to bind the components together and provides the buns a golden color.
– Cinnamon: Cinnamon is a warming spice that provides a nice flavour to the buns.
– Raisins: Raisins are a traditional ingredient in hot cross buns. They add a bit of sweetness and texture.
– Marmalade: Marmalade is used to make the new cross buns that are shaped like a cross.

Preparation

Making the Dough

Preparation:

Begin by measuring and gathering all necessary ingredients to make sure smooth preparation. Mix the dried fruit, citrus zest, and hot water in a big bowl and let stand to plump for a minimum of half-hour or as much as in a single day.

Making the Dough:

In a separate bowl, combine the flour, sugar, yeast, and salt. In another bowl, whisk together the milk, heat water, and melted butter. Gradually add the moist components to the dry components, mixing until a sticky dough varieties. Transfer the dough to a lightly floured surface.

Rising the Dough

Preparation:

To make the hot cross buns, you will want the next components:

– 500g sturdy 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 giant egg, beaten

– 100g mixed peel

– 50g sultanas

Rising the Dough:

Once you might have made the dough, you will want to let it rise correctly before baking. This will help the buns to become light and fluffy.

To rise the dough, place it in a lightly greased bowl and canopy it with cling movie. Leave it in a heat 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 collectively.

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

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

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 warm place for half-hour, or till almost doubled in dimension.

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

Baking the Dough

1. Preparation:

• Mix together 500g/1lb 2oz robust white bread flour, 75g/2.6oz caster sugar and 1.5 tsp floor blended spice in a large bowl. Make a nicely within the centre.
• Warm 90ml/3fl oz milk till lukewarm, then stir in 1 tbsp active dried yeast till dissolved.
• Pour the yeast mixture, 150ml/5fl oz water and a pinch of salt into the nicely in the flour and blend to kind a delicate dough.
• Knead for 5 minutes or till dough is clean and elastic. Place in a flippantly oiled bowl, cowl with cling movie and leave 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 together 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 soft 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 items. Roll into balls and place on two baking sheets lined with baking paper. Cover with cling movie and depart to show for 30 mins or until doubled in measurement.
• Preheat the oven to 220C/425F/Gas 7. Using a sharp knife, make a deep cross on prime of every bun.
• Reduce the oven temperature to 180C/350F/Gas four and bake the buns for 20-25 mins or until golden brown and cooked by way of.
• Remove the buns from the oven and brush immediately with the cooled do-it-yourself marmalade.
• Serve the buns warm or chilly.

Creating the Marmalade

Ingredients

Creating the Marmalade

Ingredients:

– 1 half of pounds oranges

– 1 1/2 pounds lemons

– 6 cups water

– three 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 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 well.

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

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

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

9. Stir within the lemon juice and remove 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 aside.
three. Roll out the remaining dough on a lightly floured surface into a protracted, 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 together 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 by way of.

Finishing the Buns

Preheat the buns oven to 200 F (100 C), gasoline 6. Place the kneaded dough in a flippantly oiled massive bowl; cowl loosely with plastic wrap and place in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or until the dough has doubled in measurement. Keep an eye fixed on it, and when it’s almost doubled, prepare the recent cross buns crosses. Toss the plain flour, chilly water and oil together to make a paste; it should 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 surface and punch all the means down to release the air bubbles. Divide the dough into 12 items, form every bit 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 put aside in a heat, draft-free place to rise for about 30 minutes, or until the balls have virtually doubled in dimension.

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

Bake within 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 hot cross buns glaze. Combine the orange juice, sugar, and water in a small saucepan, deliver to a boil, and then cut back heat and simmer for five minutes, or until the combination has thickened slightly. Brush the glaze over the nice and cozy buns.

Your Hot Cross Bun cross buns with selfmade marmalade are now able to get pleasure from.