Hot cross bun recipe | Recipes - Times Online

Hot cross bun recipe | Recipes - Times Online

From The Times

March 4, 2008

Hot cross bun recipe

As Lent draws to a close prepare to feast with hot cross buns, chocolate eggs and other delicious Easter recipes

Ross Anderson

Have you seen that ad on the telly for Marks & Spencer “luxury” hot cross buns? What a hoot. Carlos Santana plucks away at Samba Pa Ti on the soundtrack, while the bakery product in question is pulled apart in fruity slow motion as a woman who sounds as if she’s been gargling honey for a week intones the virtues of its ingredients, concluding: “This is not just food...”

Well I’m sorry, dear, but it is. It’s a hot cross bun, for Christ’s sake (if you see what I mean), not world peace, a cure for cancer or even Rangers overtaking Hearts for the second Champions League place. And the price of them! I know I’m a parsimonious Jock, and licensing Santana’s back catalogue doesn’t come cheap, but at 99p for four they’re having a laugh.

Make your own. Better still, if you’re blessed with offspring during the school holidays, let them loose in the kitchen and pay the cleaner double time. You’ll still be quids in.

Ingredients

Makes 12

Prep 15min

Cook 25min

450g strong bread flour
1tsp salt
2tsp ground cinnamon
2tsp ground allspice Sachet
(7g) dried yeast
75g raisins
75g glacé cherries
Grated rind of 1 orange,
1 lemon,
1 lime
110g caster sugar
50g unsalted butter
2tsp vanilla extract
250ml milk
1 egg, beaten
Paste of 80g plain flour,
2tbsp sugar,
100ml water
Glaze of 2tbsp brown sugar,
3tbsp milk,
1tbsp marmalade

METHOD

Sift flour, salt and spices into a large bowl and mix in the yeast, fruit, rind and sugar. Melt butter, stir in milk and vanilla extract and heat until tepid. Whisk into egg, add to flour mixture, form a dough and knead on a floured surface for 10min until smooth and elastic. Divide into 12 buns, cover with a damp tea towel and leave in a warm place for about 90min, till doubled in size.

Mix the paste, bung it in a piping bag (or a plastic freezer bag with one corner snipped off) and pipe a cross on each bun. Bake at 180C for 10min, reduce the heat to 150C and bake for a further 15min. Lightly brush with the glaze and cool on a rack.

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Everymenu takeaways and restaurants in leicester-(indian) -, Zaytoun The Olive on Highfield Street

Everymenu takeaways and restaurants in leicester-(indian) -, Zaytoun The Olive on Highfield Street

CurryPedia

CurryPedia: "Welcome to Currypedia
Posted in May 24th, 2008 by Curry Master in All, The Curry Masters Blog

What is a Chicken Tikka Masala? Where did the Dhansak originate? What is the hottest curry in the world?

Ever ask yourself these questions?

well now you can stop wondering and find out these answers and many more on our extensive currypedia, we have full listings of news, recipes, pictures and many other useful information regarding the Indian food industry.

Our A-Z glossary will make you a connoisseur of Indian food by the time you are finished. Find out about all your favourite dishes and learn how to cook them at home by following one of our simple recipes.

Post your comments or take part in conversations with other exchanging ideas and tips to make the best dishes.

Post a question and have it answered by our resident curry expert “The Curry Master”, your online curry expert.

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Zaytoun - The Olive | Indian cuisine | 0116 254 0777 | 8-10 Highfield St | Leicester

Zaytoun - The Olive | Indian cuisine | 0116 254 0777 | 8-10 Highfield St | Leicester: "Serving you homely food

At Zaytoun every meal is lovingly prepared just for you. No frozen meals here - only the finest and freshest of ingredients.

Since 2003 Zaytoun has been serving its famous Indo-Chinese cuisine delighting our guests and their taste buds!"

No Yeast Pizza Dough

No Yeast Pizza Dough: Recipe submitted by C.sitja

No Yeast Pizza Dough

Ingredients (use vegan versions):

4 cups of unbleached flour
2 cups of soy milk
1 cup of olive oil
salt
5 tblsp baking powder
sesame seeds
rosemary and thyme

Directions:

Mix the baking powder, salt, sesame seeds, rosemary, thyme with the flour. Slowly add the soy milk and oil until you feel the consistency is right. Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes...

Serves: 6

Preparation time: approx. 40 mins.

Pizza Dough Recipe from pizzatherapy.com

Pizza Dough Recipe from pizzatherapy.com:

This is an excellent basic pizza dough recipe for anyone.

A great pizza starts with great dough!

This page includes a video of how to pizza dough from pizzatherapy.com

Making pizza crust is not that difficult. Authentic Italian pizza does not include olive oil or sugar.
Please feel free to omit these items when you make dough.

Watch me as I make pizza dough from scratch! Make pizza, be happy!

Ingredients for the Pizza Dough
(Makes 2 Large Pizzas, or Four Thin Pizzas)

• 1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of yeast)
  (For our pizza, we only use Fleischmann's Yeast!)

• 2 teaspoons sugar

• 4 cups of flour or more

• 1 teaspoon salt

• 1/4 cup olive oil

• 1 and 1/2 cups of warm water

For quality pizza products, please visit:

Directions

1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees F. ( 37° C- 43° C ). Mix well. Wait about 5 minutes for the yeast and sugar to activate.

2. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

4. Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.

5. Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.

6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.

7. Cut the dough in half.

8. Use your hands or dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick. Just use your fingers to shape the dough or you can use a rolling pin.

9. Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be greasy.)

10. Use a spatula and slide the dough onto the cookie sheet. If you have a peel, assemble the pizza right on the peel dusted with corn meal. Then use the peel to place the pizza on the pre-heated Pizza Stone . (You can also assemble the pizza first and then slide a peel underneath the pizza.) If the pizza is "sticky" and won't slide easily, use some dental floss to slide under the dough! Make sure you use enough flour under the dough next time!

11. The more you make dough, the easier it will become. Don't get discouraged if it seems difficult the first time. You will surprise yourself at how easy it becomes the second time.

12. Actually, the hardest part of making dough is the clean up!