How To Create Hot Cross Buns With International Flavors

How To Create Hot Cross Buns With International Flavors

Ingredients

International Flavor Variations

Ingredients:

Base Dough:
– 450g strong bread flour, plus additional for dusting
– 7g fast-action dried yeast
– 1 tsp caster sugar
– 300ml heat milk
– 50g unsalted butter, softened
– 1 tsp salt

Fruit and Spice:
– 50g combined dried fruit (sultanas, currants, and raisins)
– 50g combined peel (orange and lemon)
– 1 tsp floor cinnamon
– 1/2 tsp ground allspice
– 1/4 tsp floor nutmeg

Crosses:
– 50g plain flour
– 1 tbsp water

Glaze (optional):
– 1 tbsp milk
– 1 tbsp honey

International Flavor Variations:

Indian Spiced Hot Cross Buns:
– Add 1 tbsp garam masala to the fruit and spice combination.

Italian Herb Hot Cross Bun Recipe Cross Buns:
– Replace the milk with water and add 1 tbsp dried oregano and 1 tbsp dried basil to the dough combination.

Mexican Chocolate Hot Cross Buns:
– Use half of cup mashed avocado as an alternative of butter within the dough combination. Add 1/4 cup cocoa powder and 1/4 cup chopped dark chocolate to the fruit and spice mixture.

Japanese Matcha Hot Cross Buns:
– Replace 1/4 cup of flour with 1/4 cup matcha powder. Add 1/2 tsp vanilla extract to the glaze.

Thai Coconut Hot Cross Buns:
– Replace the milk with coconut milk and add 1 tbsp shredded coconut to the fruit and spice mixture. Brush the buns with a glaze produced from 1 tbsp coconut milk and 1 tbsp honey before baking.

Instructions

Basic Bun Preparation

Instructions:

Basic Bun Preparation:

Ingredients:

• 500g sturdy white flour
• 7g lively dried yeast
• 300ml heat milk
• 50g caster sugar
• 1 tsp salt
• 50g unsalted butter, cubed
• 1 medium egg
• 100g mixed dried fruit (such as raisins, sultanas, and currants)

Method:

1. In a large bowl, whisk collectively the flour, yeast, sugar, and salt.
2. In a separate bowl, whisk collectively the milk, butter, and egg.
3. Gradually add the wet components to the dry ingredients, mixing till a dough forms.
4. Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes, or till the dough is smooth and elastic.
5. Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in dimension.
6. Once the dough has risen, add the dried fruit and knead till evenly distributed.
7. Divide the dough into 12 equal items and form into buns.
8. Place the buns on a baking sheet lined with parchment paper and canopy with a tea towel.
9. Let the buns rise in a heat place for half-hour, or till doubled in dimension.
10. Preheat the oven to 200°C (180°C fan-forced).
11. Bake the buns for 15-20 minutes, or till golden brown.
12. Remove the buns from the oven and let cool on a wire rack earlier than serving.

Adding International Flavors

Instructions: Adding International Flavors

Spices

–

Cardamom: Indian spice with a warm, fragrant flavor. Grind cardamom pods and add to the dough.

–

Cumin: Middle Eastern spice with a slightly bitter, earthy flavor. Roast cumin seeds and grind before including.

–

Fennel: Mediterranean spice with a candy, anise-like flavor. Use fennel seeds for a subtle crunch.

Herbs

–

Basil: Italian herb with a recent, peppery taste. Add chopped basil to the dough or use basil pesto as a filling.

–

Mint: Middle Eastern herb with a cooling, refreshing taste. Chop mint and blend it into the dough or drizzle it over the buns.

–

Saffron: Spanish spice derived from the stigma of the saffron crocus. It imparts a golden color and a subtly candy, floral taste.

Other Ingredients

–

Kimchi: Korean fermented cabbage with a spicy, tangy flavor. Finely chop kimchi and add it to the dough or use it as a filling.

–

Coconut milk: Tropical ingredient that provides richness and a refined coconut flavor. Replace a number of the milk in the dough with coconut milk.

–

Green tea powder: Japanese ingredient that adds a barely bitter, earthy flavor. Mix green tea powder into the flour or use it as a glaze.

Tips

Storing and Reheating

Tips:

– For softer buns, use milk instead of water.
– For a sweeter bun, add a tablespoon of sugar to the dough.
– For a more flavorful bun, use a variety of spices, corresponding to cinnamon, nutmeg, and ginger.
– For a chewier bun, add a tablespoon of important wheat gluten to the dough.
– For a shiny bun, brush the tops with milk or an egg wash earlier than baking.

Storing:

– Hot cross buns may be saved in an airtight container at room temperature for up to three days.
– They may additionally be frozen for up to 2 months. To freeze, place the buns in a freezer-safe bag, and seal tightly. To thaw, take away the buns from the freezer and let them thaw at room temperature for several hours.

Reheating:

– To reheat hot cross buns, wrap them in foil and place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
– You can even reheat them within the microwave for 30-60 seconds.
– If you are reheating frozen buns, thaw them at room temperature for a quantity of hours earlier than reheating.

Serving Suggestions

Tips:

– Use lukewarm milk to activate the yeast and get one of the best rise.

– Knead the dough till it is smooth and elastic, about 10 minutes.

– Let the dough rise in a heat place for at least 1 hour, or until doubled in size.

– Divide the dough into 12 equal items and shape into buns.

– Place the buns on a greased baking sheet and let rise for an additional half-hour.

– Brush the buns with milk and bake at 400 levels F for 15-20 minutes, or until golden brown.

Serving Suggestions:

– Serve hot cross buns warm with butter or cream cheese.

– Toast hot cross buns and spread together with your favourite jam or preserves.

– Make hot cross bun sandwiches together with your favorite fillings, similar to ham, cheese, or egg.

– Add hot cross buns to a bread pudding or bread crumbs.

– Use hot cross buns to make a festive Easter centerpiece.

WATERMELON MARTINI

90.5 Cals 1 Protein 11.5 Carbs 0.5 Fats
PREP TIME:
15 mins
TOTAL TIME:
15 mins
YIELD:4 SERVINGS
COURSE:Drinks
CUISINE:American
Fresh watermelon makes these martinis a perfect summer cocktail! Enjoy them at your next back yard party but be careful drink too many!! **wink wink**
INGREDIENTS
3 cups seedless watermelon
2 oz Absolut Citron
1 oz Midori Melon liqueur
1 oz fresh lime juice
1 cup ice cubes
For the garnish:
watermelon with rind and lime wedges
INSTRUCTIONS
Dice one cup of watermelon into small cubes.
Puree remaining 2 cups of watermelon in a blender and add vodka, liqueur, lime juice and ice and blend well.
Pour 6 oz martini into each martini glass, add 1/4 cup remaining watermelon into each glass and garnish with watermelon and lime slices.
For those who don”t drink alcohol, add ice cubes and replace it with a splash of orange juice.
Serving: 6oz + 1/4 cup watermelon, Calories: 90.5kcal, Carbohydrates: 11.5g, Protein: 1g, Fat: 0.5g, Sodium: 2.5mg, Fiber: 0.5g, Sugar: 7.5gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3

EGGS PIZZAIOLA

266 Cals 19 Protein 13 Carbs 15 Fats
TOTAL TIME:
30 mins
YIELD:3 SERVINGS
COURSE:Breakfast, Brunch, Lunch
CUISINE:Italian
When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you”ll think you’re having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
INGREDIENTS
1 1/2 tsp olive oil
4 cloves garlic, chopped
1/4 tsp kosher salt
1/4 tsp crushed red pepper
fresh black pepper, to taste
1 tbsp chopped fresh parsley
1/4 cup reduced sodium chicken or vegetable broth
2 cups crushed tomatoes, I used Tutorrosso
4 basil leaves, torn
6 large eggs
4 tbsp shredded Parmigiano Reggiano
2 tbsp grated Pecorino Romano
INSTRUCTIONS
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
Reduce heat, add the basil and simmer 5 minutes.
Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread (optional)
NOTES
The Staten Italy Cookbook; Nothin’ But The Best Italian-American Classic from Our Block To Yours
Serving: 2eggs plus sauce, Calories: 266kcal, Carbohydrates: 13g, Protein: 19g, Fat: 15g, Cholesterol: 380mg, Sodium: 804mg, Fiber: 3g, Sugar: 6gBlue Smart Points:2Green Smart Points:6Purple Smart Points:2Points +:7

Crock Pot Gluten-Free Chocolate Pumpkin Cake

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12
Calories 213 kcal
Ingredients
2 1/2 cups gluten free flour I used Bobs Red Mill 1 to1
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Swerve or erythritol
2 teaspoons pumpkin pie spice
8 tablespoons butter softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoon chocolate liquid stevia
1 15 ounce can pumpkin puree, not pie filling
Optional Topping: 1/3 cup sugar-free chocolate chips, 1/4 cup pepitas
Instructions
Whisk together the first 7 dry ingredients. Set aside.
Add the rest of the ingredients to a stand mixer and blend until combined.
Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
The batter will be thick!
Grease your crock pot then spread the batter onto the bottom. To make spreading easier, wet the back end of a spoon or spatula and try to make an even level.
Add toppings if desired.
Cover and cook on low 3 1/2 hours or until toothpick in center comes out clean.
Uncover and allow to cool 30 minutes before slicing.
Nutrition Facts
Crock Pot Gluten-Free Chocolate Pumpkin Cake
Amount Per Serving (1 g)
Calories 213
Calories from Fat 83
% Daily Value*
Fat 9.2g
14%
Saturated Fat 4.5g
28%
Cholesterol 50mg
17%
Sodium 172mg
7%
Carbohydrates 31.1g
10%
Fiber 4.1g
17%
Sugar 1.8g
2%
Protein 4.4g
9%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar Free Crustless Coconut Custard Pie Dairy Free, Gluten Free & Low Carb

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 98 kcal
Ingredients
2 cups unsweetened coconut milk
4 eggs
1 vanilla bean pod or 1 teaspoon vanilla extract
1 1/2 teaspoons coconut stevia
1 cup shredded unsweetened coconut
1/2 cup almond meal/ flour
pinch salt
Instructions
Preheat oven to 350 degrees.
With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
Beat on medium speed for 1-2 minutes until thoroughly combined.
Pour in coconut and mix on low speed for 1 minute.
Add almond flour and mix on low speed for 1 minute.
Spray a 9 inch pie plate with nonstick cooking spray.
Pour mixture into pie plate.
Bake 45-55 minutes until toothpick in center comes out clean.
Let cool on stove. Refrigerate.
Serve with fresh berries and Dairy Free Whipped Cream.
Recipe Notes

Weight Watchers Points+: 4*

Nutrition Facts
Sugar Free Crustless Coconut Custard Pie Dairy Free, Gluten Free & Low Carb
Amount Per Serving (1 g)
Calories 98
Calories from Fat 79
% Daily Value*
Fat 8.8g
14%
Saturated Fat 3.8g
24%
Cholesterol 58mg
19%
Sodium 31mg
1%
Carbohydrates 1.4g
0%
Fiber 0.5g
2%
Sugar 0.2g
0%
Protein 3.9g
8%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Bacon Bread Rolls – Ketogenic Recipe

This cheesy bacon bread rolls recipe is a soft fluffy ketogenic bread covered in mozzarella cheese and delicious bacon pieces.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course
Breakfast
Cuisine
Australian
Servings
6
Calories
269 kcal

INGREDIENTS

1x
2x
3x
▢
1 1/4 Cups Almond Flour
▢
5 Tbsp. Psyllium Husk
▢
3 Egg Whites
▢
2 tsp Baking Powder
▢
1 Tbsp. White Vinegar
▢
1 tsp Salt
▢
1 Cup Boiling Water
▢
½ Cup Mozzarella Cheese
▢
225 g Diced Bacon 8 Ounces
INSTRUCTIONS

Place egg whites into a mixing bowl, and beat with an electric mixer for 2 mins until white peaks form.
Slowly mix in the vinegar and beat again for 1 min.
Fold the dry ingredients into the egg white mixture.
Pour in the boiling water and mix until it turns very thick like dough.
In a frying pan, cook the bacon until it just turns brown. Wait until the bread rolls have reached 40 mins, and place the bacon and cheese on top of the bread rolls.
Cook for another 10 mins at the same temperature. Serve and enjoy!
NUTRITION
Calories: 269kcal
Protein: 13.7g
Fat: 19.6g
Cholesterol: 7.5mg
Fiber: 8.3g
Sugar: 1.2g

VERY BERRY BANANA FRO YO SHAKE

211.7 Cals 5.6 Protein 48 Carbs 2.1 Fats
PREP TIME:
5 mins
TOTAL TIME:
5 mins
YIELD:1 SERVING
COURSE:Breakfast, Brunch, Dessert, Drinks, Snack
CUISINE:American
Cross between smoothie and milk shake, this fro yo shake uses frozen yogurt and fresh bananas and berries. Perfect for a quick dessert or even breakfast and takes less than 5 minutes to make!
INGREDIENTS
1/2 cup mixed berries, blueberries, blackberries, strawberries
1/2 ripe frozen banana
1/2 cup organic nonfat vanilla frozen yogurt, Stonyfields
1/2 cup unsweetened vanilla almond milk, or skim, soy, etc
INSTRUCTIONS
Place all the ingredients in the blender and blend until smooth.
Serving: 1shake, Calories: 211.7kcal, Carbohydrates: 48g, Protein: 5.6g, Fat: 2.1g, Sodium: 90.6mg, Fiber: 5.7g, Sugar: 26.3gBlue Smart Points:9Points +:5

Keto Popcorn – Puffed Cheese

Did you know that dried cheese pops in the oven just like corn? Try out this Keto popcorn hack and see for yourself!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course
Snack
Cuisine
British
Servings
5
Calories
80 kcal

INGREDIENTS

1x
2x
3x
▢
3.5 oz / 100g cheddar
INSTRUCTIONS

If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares. If you are using a cheddar block, crumble it with your hands to the same size.
Cover the cheese with a muslin / kitchen towel to prevent it getting dusty and let it sit in a warm, dry place for up to 3 days. You want the cheese to be completely hard and dry.
I calculated 1 portion to be approximately 1 handful of cheese popcorn.
Sharp cheddar and parmesan will satisfy you quicker than mild, pre-sliced cheddar. The latter, however, tastes more like “real” popcorn – i.e. it has a more neutral flavour. Use whichever you think you”d prefer!
If the cheese is not TOTALLY dried out or if the pieces are too large, it will melt rather than pop. Patience is the key!
NUTRITION
Serving: 20g
Calories: 80kcal
Protein: 5g
Fat: 6.6g
Sugar: 0.1g

WATERMELON CUCUMBER FETA SALAD

112 Cals 4 Protein 19 Carbs 3.5 Fats
PREP TIME:
10 mins
COOK TIME:
0 mins
TOTAL TIME:
10 mins
YIELD:4 SERVINGS
COURSE:Salad, Side Dish
CUISINE:American
Salad with chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze.
INGREDIENTS
4 cups chilled seedless watermelon, diced large
1 medium chilled English cucumber, peeled and diced
1/4 cup kalamata olives, pitted and sliced
1/4 cup 1 oz crumbled feta
1 tablespoon fresh mint, or basil leaves, thinly sliced
3 tbsp balsamic glaze
INSTRUCTIONS
Divide the watermelon and cucumbers equally between 4 plates or in one large serving bowl; top with olives, feta and mint.
Drizzle the balsamic glaze over everything when ready to serve.
Serving: 11/4 cups , Calories: 112kcal, Carbohydrates: 19g, Protein: 4g, Fat: 3.5g, Saturated Fat: 1g, Cholesterol: 6.3mg, Sodium: 233mg, Fiber: 2g, Sugar: 15.5gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:3

EASIEST PASTA AND BROCCOLI RECIPE

289 Cals 11.5 Protein 48 Carbs 7 Fats
PREP TIME:
3 mins
COOK TIME:
12 mins
TOTAL TIME:
15 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:Italian
The Easiest Pasta and Broccoli Recipe that my whole family loves, including my kids. Only 5 ingredients and one pot, ready in under 15 minutes!
INGREDIENTS
12 oz uncooked pasta, use brown rice or quinoa pasta for gluten-free
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
kosher salt and fresh cracked pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil.
When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
Add 1/2 cup of reserved pasta water and mix well adding more if needed.
Serve in pasta bowls with additional grated cheese on the side.
VIDEO
Serving: 11/2 cups, Calories: 289kcal, Carbohydrates: 48g, Protein: 11.5g, Fat: 7g, Sodium: 104mg, Fiber: 5g, Sugar: 1gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:8