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SOFT BUN HOT CROSS BUNS

Thursday, March 29th, 2007

This is a lovely recipe to make delicious Hot x Buns.  Using Soft Bun Mix gives the buns a lovely light texture.  Serve fresh or toasted they will be enjoyed by all.

Dry Ingredients

600gm SOFT BUN MIX

3 teaspoons DRY ACTIVE YEAST

1 1/2 tablespoons MAREE’S FRUIT SPICE MIX

1 cup FRUIT MEDLEY

1 cup SULTANAS

Liquid Ingredients

340ml WARM WATER

30gm BUTTER, melted

Crosses

50gm CROSS MIX

approx 50ml COLD WATER

STICKY GLAZE

combine:

2 teaspoons BAKERS ICING

3 teaspoons BOILING WATER

pinch MAREE’S FRUIT SPICE MIX

METHOD

1.  Place all dry ingredients, except the fruit into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.

2.  Add the melted butter and three quarters of the water mix well until all ingredients are combined.

3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..

4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.

5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.

7.  Place balls of dough into a Coffee Scroll Tray (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).

8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).

9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.

10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.

11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

Variations

Plain Spice Buns  -  omit the fruit.

Chocolate Buns  -  omit the fruit and spice, add 1-2 tablespoons DUTCH COCOA, work 1 cup CHOCOLATE DROPS or BUTTONS into the dough after the first rising.

IN THE BREAD MACHINE

Place ingredients in machine in usual order, add fruit at the beep or place in the fruit and nut dispense.  Set machine to dough cycle, once completed follow method above from number 6.  

Dry Ingredients

600gm SOFT BUN MIX

2 teaspoons DRY ACTIVE YEAST

1 1/2 tablespoons MAREE’S FRUIT SPICE MIX

1 cup FRUIT MEDLEY

1 cup SULTANAS

Liquid Ingredients

320ml WARM WATER

30gm BUTTER, melted

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HOT CROSS BUNS

Thursday, March 22nd, 2007

This recipe makes 12 buns using Untreated Bread Flour, fruits and spices.  It makes a lovely substantial bun with a good texture, lovely fresh or toasted.

Dry Ingredients

600gm UNTREATED BREAD FLOUR

1 tablespoon DRY ACTIVE YEAST

2 teaspoons BREAD IMPROVER

2 teaspoons SALT

3 tablespoons CASTER SUGAR

3 teaspoons MIXED SPICE

3 teaspoons DUTCH CINNAMON

1 cup FRUIT MEDLEY

1 cup SULTANAS

1/3 cup OATBRAN

LIQUID INGREDIENTS

425 ml WARM WATER

30gm BUTTER, melted

CROSSES

50gms CROSS MIX

approx 50ml COLD WATER

STICKY GLAZE

combine:

2 teaspoons BAKERS ICING

3 teaspoons BOILING WATER

pinch DUTCH CINNAMON

pinch MIXED SPICE

METHOD

1.  Place all dry ingredients, except the fruit and oatbran into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.

2.  Place the oatbran into the well and pour the melted butter and half the water over the oatbran.  Leave for 1 minute.

3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..

4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.

5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.

7.  Place balls of dough into a Coffee Scroll Tray (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).

8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).

9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.

10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.

11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

 

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Mini Steamed Christmas Puddings

Friday, December 1st, 2006

Makes 20 in 125gm plastic pudding bowls with lids

Ingredients

1kg MIXED FRUIT

1/2 cup BRANDY

1 cup DARK BROWN SUGAR, firmly packed

3 EGGS

300ml THICKENED CREAM

1 teaspoon NUTMEG

1 teaspoon MIXED SPICE

1 teaspoon BI CARB OF SODA

21/3cups PLAIN CAKE & PASTRY FLOUR

100gm SLIVERED ALMONDS

2 generous tablespoons DARK JAM

ZEST OF 1 LEMON

METHOD

1.Soak fruit in brandy in a large basin overnight.

Next Day 2.In a small basin beat the eggs and brown sugar until thick and creamy. Add to fruit mixture and mix well.

3.Sift the nutmeg, mixed spice, bi carb of soda and flour into a small basin. Add to the fruit mixture with the cream, slivered almonds, jam and lemon zest, mix well.

4.Spoon the mixture into plastic mini pudding bowls filling approximately 3/4 , snap the lids on firmly. Heat water in an electric fry pan (or large pan on the stove) to a gentle simmer. Place filled bowls in water, place 2 layers of foil over first tier of bowls then stack remaining bowls on top. Place lid on fry pan with vent closed.

5.Simmer gently for approx 1 1/2  hours (test with skewer), rotating top tier with bottom tier after approx 45 minutes.

6.Serve warm with cream, custard or Classical Brandy Liqueur Sauce.

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Pizza Dough

Thursday, October 12th, 2006
PIZZA

Dry Ingredients

300gm UNTREATED BREAD FLOUR

2 teaspoons DRY ACTIVE YEAST

1 teaspoon BREAD IMPROVER

1 teaspoon SALT

1/2 teaspoon SUGAR

Liquid Ingredients

125ml WARM WATER

1/2 cup SOUR CREAM

Topping Suggestions

1. Roast Capsicum Pesto, grated tasty cheese, sliced zucchini, red capsicum strips (grilled and skin removed)

2. Sundried Tomato Pesto, shredded ham, pinepple pieces, onion rings (lightly sauteed)

3. Kalamata Olive Tapenade, salami, cherry tomato halves, anchovies

METHOD

1. Place all dry ingredients into a bowl, mix well to combine, add liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-4 teaspoons water.

2.Tip the dough out onto a lightly floured surfave and work gently for 30 seconds. Return dough to bowl, cover with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 minutes).

3. Tip dough out onto a lightly floured surface, roll dough in flour and then roll out to fit a large pizza tray. Place dough onto oiled pizza tray, spread with pesto or tapenade and to with your choice of toppings (except tomato).

4. Place in a warm place for 15 minutes. Cook in a hot oven (Gas 215C, Electric 220C, Fan Forced 200C) for 20 minutes. Add tomatoes and cook for a further 10 minutes, cover with foil if necessary.

MIXING PIZZA DOUGH IN BREAD MACHINE

Dry Ingredients

300gm UNTREATED BREAD FLOUR

11/4 teaspoons DRY ACTIVE YEAST

1 teaspoon BREAD IMPROVER

1 teaspoon SALT

1/2 teaspoon SUGAR

Liquid Ingredients

100ml WARM WATER

1/2 cup SOUR CREAM

Place ingredients in pan in order as recommended by your particular machine, set machine to dough cycle, press start. When cycle completed remove dough and place on a lightly floured surface, cover with plastic wrap and leave to rest for 10 minutes (allows dough to relax). Follow recipe above from number 3.

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Kapeseed Loaf

Thursday, August 3rd, 2006

KAPESEED LOAF

Makes a 500gm loaf

Dry Ingredients

150gm (1 cup) WHOLEMEAL BREAD FLOUR

75gm LIGHT RYE BREAD MIX

75gm UNTREATED BREAD FLOUR

1 tablespoon MALT FLOUR

3 teaspoons DRY ACTIVE YEAST

1 teaspoon BREAD IMPROVER

1 teaspoon SALT

1/2 cup KAPESEED MIX

Liquid Ingredients

225ml WARM WATER

1 tspn COLD PRESSED CANOLA OIL

Extra Ingredients

POPPY SEEDS & SESAME SEEDS

1. Place all dry ingredients into a mixing bowl. Mix well to combine. Add the liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-2 teaspoons of warm water.

2. Tip the dough out onto a lightly floured surface and work gently for 30 seconds. Return dough to the bowl, cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).

3. Tip the dough out onto a lightly floured surface and work into a smooth ball. Spray dough with water and roll in poppy and sesame seeds Place dough into a lightly oiled 500gm bread tin, spray dough with water and cut top.

4. Place bread tin in a warm place and allow dough to double in size. Bake in a hot oven (electric 220 ?C, gas 215 ?C, fan forced 200 ?C) for 30 minutes.

KAPESEED LOAF IN BREAD MACHINE

Makes a 750gm loaf. Put ingredients into machine in usual order, cook on basic cycle.

Dry Ingredients

1 1/2 teaspoons DRY ACTIVE YEAST

150gm WHOLEMEAL BREAD FLOUR

150gm LIGHT RYE BREAD MIX

150gm UNTREATED BREAD FLOUR

1 tablespoon MALT FLOUR

1/2 cup KAPESEED MIX

1 teaspoon BREAD IMPROVER

1 teaspoon SUGAR

1 teaspoon SALT

Liquid Ingredients

325ml WARM WATER

1 teaspoon COLD PRESSED OIL

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