The Role Of Yeast In Creating The Perfect Hot Cross Bun

The Role Of Yeast In Creating The Perfect Hot Cross Bun

The Role of Yeast in Crafting the Perfect Hot Cross Bun

1. What is Yeast?

Yeast is a sort of fungus that’s used as a leavening agent in baking. It is answerable for the manufacturing of carbon dioxide fuel, which causes dough to rise and become light and fluffy. Yeast is also liable for the characteristic taste of many baked goods, together with hot cross buns.

2. How Yeast Works

1. The Role of Yeast in Crafting the Perfect Hot Cross Bun

2. How Yeast Works

• Yeast is a key ingredient in creating the perfect hot cross bun as a end result of it is answerable for the bun’s characteristic rise and flavor.
• Yeast is a fungus that feeds on sugar and produces carbon dioxide and alcohol as waste products.
• The carbon dioxide bubbles trigger the dough to rise, whereas the alcohol evaporates throughout baking, forsaking a distinctive taste.
• The quantity of yeast used in a recipe will have an effect on the rise and taste of the buns.
• Too little yeast will lead to a dense, under-risen bun, while an excessive quantity of yeast will lead to a bun that is too mild and ethereal.
• The type of yeast used will also affect the flavour of the buns.
• Active dry yeast is the most common type of yeast used in baking, and it produces a gentle flavor.
• Instant yeast is a faster-acting kind of yeast that produces a barely stronger flavor.

3. The Ideal Yeast for Hot Cross Buns

Ideal Yeast for Hot Cross Buns

1. Baker’s yeast (Saccharomyces cerevisiae) is probably the most generally used yeast in baking and is suitable for making hot cross buns.

2. Instant yeast is a handy choice as it may be added directly to the flour without needing to be dissolved first.

3. Fresh yeast provides a extra pronounced flavor and aroma to the buns, but it needs to be proofed earlier than utilizing.

4. Active dry yeast requires rehydration in warm water with sugar before being added to the dough.

4. Proofing the Yeast

4. Proofing the Yeast

– The first step in utilizing the yeast is to proof it.

– This means to activate the yeast by mixing it with warm water and slightly bit of sugar.

– The sugar will feed the yeast and assist it to grow.

– The yeast will then produce carbon dioxide, which will give the dough its attribute rise.

– To proof the yeast, sprinkle the packet of yeast over the nice and cozy water and let sit for 5-10 minutes, or until the yeast is foamy.

– If the yeast does not foam, it’s either dead or too old and ought to be discarded.

5. Feeding the Yeast

5. Feeding the Yeast

Once the yeast has been activated, it needs to be fed so as to develop and produce carbon dioxide gas. The ideal meals for yeast is a straightforward sugar similar to glucose or sucrose. These sugars could be discovered in many different varieties of meals, including flour, sugar, and fruit juice.

When the yeast is fed, it produces carbon dioxide gas, which causes the dough to rise. The quantity of gasoline produced will rely upon the temperature of the dough and the amount of meals out there to the yeast.

The ideal temperature for yeast fermentation is between 75 and ninety levels Fahrenheit (24 to 32 degrees Celsius). If the dough is merely too chilly, the yeast will not be able to grow and produce fuel. If the dough is simply too hot, the yeast might be killed.

The amount of food obtainable to the yeast may even affect the quantity of gasoline produced. If the dough is simply too lean, there will not be sufficient meals for the yeast to develop and produce fuel. If the dough is simply too rich, the yeast might be overwhelmed by the meals and will be unable to produce sufficient fuel.

The feeding course of ought to be continued till the dough has risen to double its authentic size. This will biasanya take about 1 to 1.5 hours.

6. Kneading the Dough

6. Kneading the Dough

• Lightly flour a clean work floor and end up the dough.
• Knead the dough for 5-7 minutes until it turns into smooth and elastic.
• The dough should be barely sticky, but not too wet.
• If the dough is merely too wet, add a little little bit of flour at a time until it becomes less sticky.
• If the dough is simply too dry, add somewhat bit of water at a time until it becomes more elastic.
• Once the dough is kneaded, form it into a ball and place it in a frivolously oiled bowl.
• Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or till it has doubled in size.
• While the dough is rising, prepare the cinnamon sugar filling.

7. The Rising Process

The rising process is a key step in creating hot cross buns as a result of it allows the dough to develop its attribute texture and taste.

Yeast is a fungus that feeds on sugar and produces carbon dioxide fuel as a byproduct. When yeast is added to dough, it begins to devour the sugars in the flour and produce carbon dioxide fuel. This gas creates bubbles within the dough, which causes it to rise.

The rising course of is often divided into two levels: the first rise and the second rise.

During the first rise, the dough is allowed to rise at a heat temperature for several hours. This offers the yeast time to devour the sugars within the flour and produce carbon dioxide gas. The dough will double and even triple in dimension through the first rise.

After the first rise, the dough is punched down and formed into buns. The buns are then allowed to rise once more for a shorter time period earlier than being baked.

The second rise allows the dough to develop its final texture and flavor. The buns will rise barely in the course of the second rise, however they gained’t double or triple in measurement like they did during the first rise.

Once the buns have risen, they’re able to be baked. The baking course of kills the yeast and sets the texture of the buns.

PB + J YOGURT

258 Cals 21.5 Protein 25 Carbs 7.5 Fats
PREP TIME:
5 mins
COOK TIME:
5 mins
TOTAL TIME:
10 mins
YIELD:1 SERVING
COURSE:Breakfast, Brunch, Lunch, Snack
CUISINE:American
Peanut butter, grape jam, peanuts, and fresh red grapes on top of a bowl of yogurt… who needs the bread!
INGREDIENTS
6 oz fat free plain Chobani
4 tsp reduced sugar grape jelly
2 tbsp red seedless grapes, cut in half
1 tbsp reduced-fat peanut butter
1 tsp unsalted peanuts
INSTRUCTIONS
Place the yogurt in a bowl.
Top with jelly, then peanut butter.
Sprinkle peanuts and grapes and grab a spoon!
Serving: 1bowl, Calories: 258kcal, Carbohydrates: 25g, Protein: 21.5g, Fat: 7.5g, Saturated Fat: 1g, Sodium: 189mg, Fiber: 1.5g, Sugar: 18.5gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:6

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO

267 Cals 30 Protein 9.5 Carbs 10.5 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
INGREDIENTS
1 1/4 lbs peeled and deviened jumbo shrimp, weight after peeled
1 tsp olive oil
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 cup chopped cilantro
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes, or to taste
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
INSTRUCTIONS
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
NOTES
Adapted from Fine Cooking
Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5gBlue Smart Points:3Green Smart Points:5Purple Smart Points:3Points +:6

CRANBERRY PEAR SAUCE

61 Cals Protein 16 Carbs Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:13
COURSE:Side Dish
CUISINE:American
An EASY 3-ingredient sauce! This is my go-to cranberry sauce recipe for the Holidays. I love how the sweet pears compliment the tart cranberries, perfect to add to your Thanksgiving table.
INGREDIENTS
12 oz fresh or frozen cranberries
2 ripe pears, peeled and cored, cubed small
1/2 cup honey or agave
1 cup water
INSTRUCTIONS
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.
NOTES
*for paleo use raw honey
Serving: 1/4 cup, Calories: 61kcal, Carbohydrates: 16g, Sodium: 0.5mg, Fiber: 2g, Sugar: 13gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:2

Char Grilled Avocado with Creamy Herb Dressing

The bitter taste of the char pairs surprisingly with the creaminess of the avocado. Serve
with a big fresh salad and this zingy dressing.

Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 287 kcal
Ingredients
2 avocados
1/2 tsp lime juice
1 tsp olive oil
1/2 cup Greek yogurt
1/4 cup mayonnaise
4 tbsp fresh coriander chopped
1 zest lime
2 tsp lime juice
1/2 tsp salt
1/4 tsp pepper
1 tbsp fresh parsley chopped
Instructions

Heat your grill pan or plate on high.

Halve your avocados, remove the seeds and brush with lime juice to stop browning.

Brush the cut surface with a touch of olive oil and place face down onto the hot grill pan.

Do not move them once placed. Cook for 5 minutes then remove.

While the avocados char, make the dressing.

Place all of the ingredients into a blender or food processor and blitz until smooth. Pour into a jar for storing.

Place the avocado face up on your plate and drizzle with the dressing to serve. Add cracked pepper and chili flakes, if desired.

The avocados should be eaten straight away, but the remaining dressing can be stored in the refrigerator for up to 1 week.

Recipe Notes

Net Carbs: 3g

Nutrition Facts
Char Grilled Avocado with Creamy Herb Dressing
Amount Per Serving (1 serving)
Calories 287
Calories from Fat 252
% Daily Value*
Fat 28g
43%
Saturated Fat 4g
25%
Cholesterol 16mg
5%
Sodium 433mg
19%
Potassium 523mg
15%
Carbohydrates 10g
3%
Fiber 7g
29%
Sugar 2g
2%
Protein 5g
10%
Vitamin A 254IU
5%
Vitamin C 12mg
15%
Calcium 40mg
4%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Stuffed 3 Cheese Eggplant Roll Ups

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 @ 1 roll
Calories 122 kcal
Ingredients
1 medium eggplant about 1 pound, thinly cut lengthwise
1 teaspoon salt
1 1/2 cup cottage cheese low fat
1/2 teaspoon salt
1 egg beaten
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon minced garlic
1 teaspoon dried Italian seasonings
1/2 cup fresh chopped basil
2 cups marinara sauce
Instructions
Preheat oven to 425 degrees.
Place slices of eggplant onto a cooling rack over a baking sheet.
Sprinkle with salt.
Allow to sit for 10-15 minutes.
Pat dry with paper towels and bake for 15-20 minutes until eggplant is softened and bendable.
Allow to cool enough to handle.
In a bowl mix the rest of the ingredients.
Add 1 cup tomato sauce to a 9 by 13 dish and spread over the bottom.
Add about 2 -3 tablespoons, (depending on size of slice) filling onto the middle of each eggplant, roll up and place seam side down onto the sauce in the baking dish.
Pour final cup of sauce over the tops of roll ups.
Cover and bake at 350 degrees for 30 minutes.
Recipe Notes

Weight Watchers PointsPlus: 3*

Nutrition Facts
Baked Stuffed 3 Cheese Eggplant Roll Ups
Amount Per Serving (1 roll)
Calories 122
Calories from Fat 51
% Daily Value*
Fat 5.7g
9%
Saturated Fat 2.5g
16%
Cholesterol 32mg
11%
Sodium 841mg
37%
Carbohydrates 8.6g
3%
Fiber 2.4g
10%
Sugar 2.9g
3%
Protein 10.1g
20%
* Percent Daily Values are based on a 2000 calorie diet.

SKINNY RED VELVET CUPCAKES

141 Cals Protein Carbs Fats
PREP TIME:
20 mins
COOK TIME:
25 mins
TOTAL TIME:
1 hr
YIELD:26 SERVINGS
COURSE:Dessert
CUISINE:American
Red Velvet Cake is my weakness and I can”t think of a better cake to eat on Valentine’s Day. Topped with low fat cream cheese frosting you wouldn’t even know these are light.
INGREDIENTS
1 1/2 cups cake flour
1 cup white whole wheat flour, or GF flour
1 cup sugar
1 tbsp unsweetened dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp white vinegar
1/2 cup unsweetened apple sauce
1/4 cup butter, softened
1 egg
2 egg whites
2 tsp vanilla
1 1/3 cup light buttermilk
1 tbsp red food coloring
Low Fat Cream Cheese Frosting
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 350.
Line cupcake tins with liners.
In a large mixing bowl, stir together flours, salt, cocoa, and baking powder.
In another large bowl beat sugar, applesauce and butter.
Beat in eggs and vanilla.
In a separate bowl mix baking soda and vinegar.
Add half of the dry ingredients into the egg mixture, mix well.
Add buttermilk, red food coloring and mix well.
Add the remaining dry ingredients and fold in vinegar and baking soda.
Pour in prepared cupcake liners 3/4 of the way.
Bake 20-25 minutes or until a toothpick inserted comes out clean.
Cool, then frost with low fat cream cheese frosting.
Low Fat Cream Cheese Frosting
Beat together cream cheese, powdered sugar and vanilla until smooth.
NOTES
Makes 26 cupcakes.
Serving: 1cupcake, Calories: 141kcalBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:4

Sweet Potato & Apple Bake with Honey Glaze Option

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 89 kcal
Ingredients
3 medium sweet potatoes
2 apples cored, peeled, sliced
1 tbsp. extra virgin olive oil
1 tbsp. butter melted
1/2 tsp. garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
optional: 1/4 cup honey
Instructions
Preheat oven to 400 degrees.
Peal potatoes and slice them thin. Spray the inside of the baking dish with cooking spray.
Arrange them vertically against each other in a casserole dish.
Place apple slices between potato slices.
Combine butter and oil (honey if using) together.
In a small bowl mix garlic powder, salt, pepper and cinnamon.
Combine seasonings with butter mixture.
Brush over the potatoes and apples.
Bake for an hour and 15 minutes or until a fork can be easily inserted in potato. Can be made a day ahead and refrigerated.
Recipe Notes

Weight Watchers PointsPlus: 2*

Nutrition Facts
Sweet Potato & Apple Bake with Honey Glaze Option
Amount Per Serving (1 g)
Calories 89
Calories from Fat 27
% Daily Value*
Fat 3g
5%
Cholesterol 1mg
0%
Sodium 142mg
6%
Carbohydrates 15g
5%
Fiber 2g
8%
Sugar 6g
7%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.

5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES

179 Cals 7 Protein 17 Carbs 11 Fats
PREP TIME:
20 mins
COOK TIME:
40 mins
TOTAL TIME:
1 hr
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
This simple almond cake is made with just five ingredients (not counting the berries), but don”t let it’s simplicity fool you – it’s delicious (and it also happens to be gluten-free)!
INGREDIENTS
3 large eggs, separated, at room temperature
3 large egg whites, at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
pinch fine sea salt
2 cups 200 grams almond flour or almond meal
1 cup mixed berries
powdered sugar, for dusting (optional)
INSTRUCTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar.  Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour.
Gently fold them into the yolks, but only partially.
While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!
Pour the batter into the prepared pan and shimmy until the batter is level.
Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
NOTES
Adapted from Baking Chez Moi.
Serving: 1/12th, Calories: 179kcal, Carbohydrates: 17g, Protein: 7g, Fat: 11g, Cholesterol: 47mg, Sodium: 39mg, Fiber: 3g, Sugar: 13gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:5

BASIC QUINOA RECIPE

172 Cals 6 Protein 31 Carbs 2.8 Fats
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
INGREDIENTS
1 cup quinoa
2 cups water, or broth
salt to taste
INSTRUCTIONS
Wash quinoa and add to a medium saucepan.
Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed.
You will know when they are cooked when they are fluffy and you see a small thread.
Fluff with a fork and it will be ready to use for other recipes.
You can store it in the refrigerator for 3 or 4 days and reheat in the microwave.

NOTES
1 cup cooked quinoa = 4 ww
Serving: 1cup (cooked), Calories: 172kcal, Carbohydrates: 31g, Protein: 6g, Fat: 2.8g, Sodium: 3.4mg, Fiber: 3gBlue Smart Points:4Green Smart Points:4Purple Smart Points:0Points +:4