HOTCROSS BUNS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
Rich sweet yeast dough – very nice
2 litres milk
225 g sugar
450 g melted butter
3 - 4 packets dry yeast
2, 450 g cake flour
20 g salt
450 g eggs
60 g syrup/honey
Method:
Heat milk with sugar and butter. Mix dry yeast with flour and salt. Add warm milk mixture, eggs and honey to the flour and form into elastic dough using extra flour if needed.
Shape into buns en leave to prove till double its size. To make crosses on top:
Mix 100g flour with 15ml milk to form a piping consistency. Pipe it over the buns just before you put it in the oven.
As soon as the rolls comes out of the oven:
Glaze dit dan met die vlge om dit lekker glans te gee:
Ek weet hierdie deeg maak heerlike hot cross buns.
GLAZE
1 1/3 cup icing sugar
1 1/2 tsp. finely chopped lemon zest (opsional)
1 tsp. lemon juice
1-2 Tbsp milk
Method:
To make sticky buns, roll dough out flat and spread with a mixture made form butter melted into little milk with sugar. Sprinkle with cinnamon and raisins. Roll up into a sausage and slice like a bread. Arrange rounds tightly in a tin and prove till risen to at least double its size. Bake till brown. Boil milk with fair amount sugar and some butter and pour over buns as they come out of oven. Voila!
Gwen Smith
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
2 cups self raising flour
1 teaspoon mixed spice
60 g butter
1 eggs
1 to taste milk
0.33 cup brown sugar
0.50 cup dried fruit
0.50 cup nuts
Method
How to make Chelsea Butter Bun
Preheat oven to 190'c, grease ovenproof dish.
Sift flour and spice, rub in butter.
Mix to a soft scone (biscuit) type dough with beaten egg and milk.
Roll out onto a floured board, about 7mm (1/4 inch) thick.
Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
Roll up tightly and slice into 12 equal pieces.
Place in baking dish cut side up, and glaze lightly with milk.
Bake in oven for 30-40 minutes, until lightly browned and cooked through.
Serve warm, split, with butter*
Foodnetwork*
CHELSEA BUNS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
2 (.25 ounce) envelopes active dry yeast
1 teaspoon white sugar
1/4 cup warm water
6 cups all-purpose flour
1 teaspoon salt
3/4 cup butter
1 1/2 cups milk
3/4 cup white sugar, divided
3 eggs, beaten
1/4 cup butter, melted
1 cup raisins
1 egg yolk
2 tablespoons water
Directions
Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.*
Allrecipes.com*
Chelsea Buns
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
BBC food
Perfect with a cup of tea and a smear of creamy butter, this Chelsea bun recipe is great for a tea-time treat.
Ingredients
500g/1lb strong white flour, plus extra for dusting
1tsp salt
1 x 7g/¼oz sachet fact-action dried yeast
300ml/10fl oz milk
40g/1½oz unsalted butter, softened at room temperature
1 free-range egg
vegetable oil, for greasing
For the filling
25g/1oz unsalted butter, melted
75g/3oz soft brown sugar
2 tsp ground cinnamon
150g/5oz dried mixed fruit
For the glaze
2 tbsp milk
2 tbsp caster sugar
Preparation method
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
Lightly grease a baking tray.
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
Preheat oven to 190C/375F/Gas 5.
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
CHELSEA BUNS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
1 sachet dry yeast
2 tablespoons sugar
60 g butter or marg melted
¼ cup lukewarm milk
¾ cup water
4 cups plain flour or bread flour
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
Combine yeast, sugar, butter, milk and water in bowl.
Allow to stand in warm place until mixture begins to froth.
Place dry ingredients in mixer including sultanas, gradually add yeast and knead for 4 - 5 minutes.
Mixture should be wet and sticky.
Place dough in greased bowl, cover and let rise till double in size.
Roll out dough onto floured surface into a 60 cm X 30 cm rectangle, about 2 cm thick.
Sprinkle with ½ cup mixed dried fruit or 1 green apple, peeled and chopped.
Take the longest side and roll to form the shape of a swiss roll.
Cut 5 cm slices from the roll.
Place decoratively into a greased and lined 20 cm round cake tin, overlap the slices to form a decorative bun.
Brush with egg white.
Allow to rise, about 15 - 20 minutes.
Bake for 40 - 45 minutes in a hot oven at 200 * C.
Once baked, brush with glaze.
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
Stir over medium heat until sugar dissolves, approx 2 minutes.*
Sulindie Pretorius
CHELSEA BUNS MET SPAR DEEG
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/hot-x-buns-chelsea-buns.html
1 pakkie gekoopte brood deeg.
Rol uit in n reghoek, verf met gesmelte botter, sprinkel met bruin suiker, kaneel en bietjie droee vrugte.
Rol op van lang kant.
Sny in 12 wiele, pak in gesmeerde pan:
Bak so 30 min teen 200 C.
Kwas met gesmelte applekoos konfyt, maak versiersuiker met water aan en gooi eweredig oor.**Jenny Schneigansz* 17/06/2015
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