Posts Tagged ‘Yeast’

Easter Hot Cross Buns

Hot Cross Buns

It is an old English Easter tradition – Hot Cross Buns. 

I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar. 

These buns a fluffy and full of flavor. The spices give them a great taste. And the long resting time at cold temperature helps to develop the flavor of the spices and the fruit.


Hot Cross Buns

Prep time: 

Cook time: 

Total time: 

Serves: 12

Traditional Hot Cross Buns with a rich flavor
Ingredients
Sponge:
  • 35 g flour
  • 190 g milk at about 35 degrees C
  • 9 g sugar
  • 7 g instant yeast
Dough:
  • 170 g flour
  • 170 g whole wheat flour
  • 60 g butter, softened
  • 25 g sugar
  • 1 egg
  • 3 g (1/2 t.) salt
  • ½ t. ground allspice
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground ginger
  • 14 g (1 T.) water
  • 114 g dried currants
  • 20 g candied orange peel, finely chopped
  • 20 g candied lemon peel, finely chopped
Piping Paste:
  • 85 g pastry flour
  • 25 g vegetable oil
  • 60 g water
Glaze:
  • 30 g sugar
  • 30 g water
Instructions
  1. For the sponge mix all ingredients until well combined and let rest at room temperature. I let it rest for 2-3 hours, but you can use it already after 45 min.
  2. For the final dough mix the flour, sugar, salt, spices and butter. It is a very dry mixture. Add the eggs and mix well. Add all of the sponge and mix with the hook on your kitchen machine for about 4-5 minutes and check if the dough is soft and a still a bit wet. Add some water if necessary and mix for another 4 minutes. The gluten should be well developed.
  3. Add the fruits and mix until well combined but do not over-mix.
  4. Let the dough rest for some more hours. Fold the dough after each ½ hour.
  5. Divide the dough into 12 pieces of about 70g each and form small balls out of it.
  6. Place them with some space to each other on a baking tray and cover the tray with some plastic wrap. Let them rest again. I put them in the fridge over night. but you can put them on a warm place for about 30-45 min.
  7. Mix the ingredients for the paste and pipe a cross on top of the buns.
  8. Bake for 10 - 15 minutes at 200 C.
  9. In the meantime prepare the glaze by mixing sugar and water.
  10. Brush the glaze on the hot buns directly when they come out of the oven.

 

Gugelhupf – Kougelhopf

10 years ago my wife bought me a French baking book at the Marche Noel in Strasbourg. Who ever had been at the Christmas Market in Strasbourg may have been at this large tent with the Breedle Market – the Cookie Market.  There they baked these buttery, sweet Gugelhupf cakes. Cakes you get everywhere in the Alsace. It was fascinating how they baked these in the tent – minus 5 degrees outside and 30 inside.

After such a long time I thought I need to bake this cake again and see if it still taste this good.

Gugelhupf

Ingredients:

500 g plain four
80 g sugar
8 g salt
2 eggs
20 g fresh yeast or 8 g instant yeast.
150 g soaked raisins
175 g warm milk
175 g butter

some almonds
some sugar and cinnamon mix as topping.

Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.

Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well. Add rest of butter and mix until a very soft and smooth dough developed.

Then add the raisins without any liquid.

Let the dough rest for 60 minutes or longer until doubled in size.

Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.

Bake at 180 C for 30 to 40 minutes, depending of size of pan.

Once ready get the cake out of the pan immediately and cover with butter. I put some sugar & cinnamon on it, but that is up to you.

 

 

Gugelhupf - Kougelhopf
Ingredients
  • 500 g plain four
  • 80 g sugar
  • 8 g salt
  • 2 eggs
  • 20 g fresh yeast or 8 g instant yeast.
  • 150 g soaked raisins
  • 175 g warm milk
  • 175 g butter
  • some almonds
  • some sugar and cinnamon mix as topping.
Instructions
  1. Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.
  2. Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well.
  3. Add rest of butter and mix until a very soft and smooth dough developed.
  4. Then add the raisins without any liquid.
  5. Let the dough rest for 60 minutes or longer until doubled in size.
  6. Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.
  7. Bake at 180 C for 30 to 40 minutes, depending of size of pan.
  8. Once ready get the cake out of the pan immediately and cover with butter.

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