Recipe adapted from Ima’s legendary hot cross buns: http://www.radionz.co.nz/collections/recipes/yael-shochat’s-hot-cross-buns
Makes: 9 large buns
For the buns
425 Bread flour
60g Butter, at room temperature, cubed
30g Fresh yeast
250ml Milk (full fat), heated to 90°F
1 tsp Salt
1 Tbsp Ground cinnamon
1 tsp Ground nutmeg
1/4 tsp Ground cloves
65g Mixed peel
For the pastry cream crosses
1 Vanilla bean
200ml Milk (full fat)
35g Caster sugar
1 Large egg
For the sugar syrup
50g Caster sugar
How to put this together:
To activate fresh yeast: crumb fresh yeast into a bowl. Mix together 100 ml warm milk + 10g honey, and add to yeast. Mix well with a fork until dissolved. Leave for 10 mins. The mixture should be very frothy. If this doesn’t become frothy, then your yeast is NOT active. Don’t continue. Get a new batch of fresh yeast and start again.
In a stand mixer bowl, add flour + yeast mixture + remaining warm milk (150 ml) + remaining honey (80g) + butter. Using a paddle beater, mix on low speed until the mixture comes together.
Change to dough hook, and mix on low speed (Kitchen Aid speed 1) for 10 mins.
Add salt + cinnamon + nutmeg + cloves. Mix on low for a further 5 mins.
Transfer dough to an oiled bowl. Roll the dough around a bit so the top is also oiled. Cover with tea towel and leave to rise in a warm spot until doubled in size (1.5 – 2 hrs)
Once the dough has doubled in size, add currents + mixed peel. Knead with dough hook briefly until the fruits are evenly distributed.
Divide the dough into 9 portions (about 115g each), forming each dough into a round ball. Place on a lined baking tray.
Cover with tea towel and leave to rise in a warm spot until doubled in size (1 – 1.5 hrs).
Make crème pâtissière: In a pot, add milk + vanilla pod and seeds (split pod in half and scrape out the seeds). Bring to boil. Take off heat.
In a bowl, add cornflour + sugar + egg. Mix well into a paste.
Pour 1/3 of warm milk into cornflour mix. Mix well & vigorously with a whisk.
Add the mixture back into the pot with the rest of warm milk. Continue to whisk over medium heat. Keep cooking and whisking until thick.
Remove from heat and cover with cling film, pressing cling film onto surface of the custard, to prevent a skin forming.
Make sugar syrup: In a small pot, add sugar + water, bring to boil. Simmer for 1 min. Take off heat.
Once the dough has doubled in size, preheat oven to 180°C
Using a sharp knife, slash crosses on the buns.
Pipe crème pâtissière into the scored lines on the buns.
Bake for 20-25 mins, until buns are medium brown.
Allow buns to cool for 5 mins, then brush the tops with sugar syrup
My hubby has been asking for me to make him blueberry muffins for a few months now.
I’ve had a few recipes up my sleeves, but all of them call for butter being at room temperature. Honestly, room temp butter is such a baking mood killer. When I want to bake, I want to bake NOW! I can’t waste time waiting for butter to be at room temp!
….then I found this recipe, which calls for no butter! It also looks very easy to make, and turned out amazing!
Original recipe: http://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/
Makes: 24 mini muffins
What you need
195 g plain flour
100 g caster sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 large egg
1/3 c (approx) milk – see details below
1 1/2 tsp vanilla extract
1 c fresh blueberries
Brown sugar to sprinkle
How to put this together
Line muffin tray with parchment paper (or use muffin paper cups if you want)
Preheat oven 200 C
Sift together flour + caster sugar + salt + baking powder. Stir with a fork to mix. Make a well in the middle.
In a jug with 1 cup mark, add oil + egg. Top up with milk until it reaches the 1 cup mark. Add vanilla extract. Mix well with fork.
Add wet ingredient to dry ingredient. Combine with fork. IMPORTANT:Do NOT over mix! The batter should be quite thick
Add blueberries. Gently fold in with spatula
Divide the mixture into muffin tray
Sprinkle a little bit of brown sugar on top
Bake for 10-12 mins, or until a clean skewer inserted comes out with crumbs (not wet batter).
We’re going through a bread phase. Here’s another recipe from Paul Hollywood’s book.
What you need:
250 g bread flour (strong white flour)
2 tsp kosher salt (or 1 tsp table salt)
7 g instant yeast
120 ml water + 40 ml water
2 tsp olive oil
How to put this together:
In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
Add olive oil + 120 ml water in the middle
Using dough hook on slow speed, start to mix the ingredients together.
Slowly add 40 ml water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be soft, but not soggy. You may not need all the 40 ml water, or you may need slightly more.
Coat the dough in olive oil and place back in the mixing bowl. Cover with tea towel, and leave to rise in a warm place for 1-2 hour. The dough should double in size.
Heat the oven to 220 C. Line baking tray with foil, and put in the centre to heat up
Dust work surface lightly with flour, and tip the dough onto it
Fold the dough repeatedly until all the air is knocked out and you end up with a smooth dough
Divide & shape into 8 equal-size balls. Keep them covered with tea towel
Roll each piece of dough into a rough oval shape, about 3mm thick
Take hot stone from the oven, and lay pita bread on the tray. Mine fits 4 with space between them.
Bake for 5-7 minutes. Take them out as soon as you start to see any colour on them. Watch carefully – ooh-ing and aah-ing as you see them puff up beautifully. This is a very satisfying sight.
Wrap the hot pita bread in clean tea towel. The trapped steam with keep them soft.
I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.
Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.
p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking
p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.
What you need:
40 g butter
80 g good quality white chocolate
20 g castor sugar
34 g all purpose flour
1 Tbsp good quality matcha powder
To make the batter:
Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
Melt butter using double boiling method.
Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
Sift in matcha powder. Mix well using hand whisk.
In a separate bowl, gently beat together eggs + sugar until sugar has melted
Add egg mixture to chocolate mixture. Mix well.
Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.
Preheat oven at 180 C
Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
Leave to rest in the ramekin for 2 minutes
Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it