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Happy Easter and a hot cross buns recipe

April 1, 2010 in Bread | 7 comments

bun2 My childhood Easters were a weekend of eating hot cross buns, picnics in the park and kite flying. We flew kites because it is believed that the significance of the kites soaring towards the heavens is representation of Christs resurrection. So on Easter Sunday or Monday, families would typically pack the car with goodies such as patties and cheese sandwiches and make their way to the park. My last 4 Easters spent in Guyana were spent at the National Park in Georgetown. Just a stone’s throw from the Atlantic Ocean, it was the perfect location to catch the perfect breeze. Can I say that my Easters in the US have been as memorable?? Nope..not by a long shot. Gone are the days spent in the warm sun flying a homemade kite while munching on buns…ah the days of yore. One tradition that does remain constant are the hot cross buns. I must admit that I didn’t know the true symbolism of hot cross buns and why it is eaten on Good Friday so I had to do some research. Turn out its an old English tradition that stems from Christian and pagan beliefs. Guyana being a former British colony still retains some of the traditions of our mother country and eating hot cross buns on Easter is one of them.

Weeks ago I started researching hot cross buns recipes since I do not have one of my own. I’ve only made this once, so I’m fairly new to the cross buns game. The first try was a total disaster, I ended up with something that faintly resembled a cross bun. It was more like a rock with raisins in it. This year I shall redeem myself and make something not only delicious but worthy of its name. Where did I got to find said recipe?? www.allrecipes.com!! It turned out great, I’m currently licking frosting from my fingers as I type. Its a soft, light flavorful, spiced,bun, definitely worthy of the name Hot Cross Buns. Don’t have raisins? You can use currants, cherries or cranberries, it’s all up to you. Happy Easter!

Hot Cross Buns

adapted from Allrecipes.com

1 (.25 ounce) package active dry yeast

1/4 cup water

4 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup white sugar

3/4 tsp cinnamon

1/4 tsp nutmeg

1 1/4 cups lukewarm milk

1/2 cup butter, melted

1 egg

1/4 cup raisins (optional)

1 egg yolk

1 tbsp water or milk

Sugar Glazed

1/3 cup water

2 tbsp sugar

1 tsp vanilla

Icing Cross

1 1/2 cups confectioners’ sugar

2 tbsp milk

Direction:

Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cinnamon, nutmeg, 1 1/4 cups of milk, butter and egg in a stand up mixer. Pour the yeast mixture on top. With the dough hook, mix for about 5 mins until well combine. If using raisins, add them and mix for additional 2 mins.

Cover and let rise for 1 hour.After 1 hour, punch dough down and pour until a floured surface. Knead lightly for about 1 to 2 mins. Divide into 12 portions and shape into balls. Place 8 pieces into a greased 9×13 inch baking dish, and the additional 4 in a 8×8inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops off rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and brush with glaze. Allow to cool completely before adding frosting cross.

For Glaze, place sugar, water and vanilla in a small pot and cook for a bout 5 mins. Brush glazed over buns when hot.

Make frosting by whisking together the confectioners’ sugar and milk until smooth. When the buns are cool, drizzle frosting over them in a cross shape.

Bun and Cheese anyone?

Tags: Bread, buns, Dessert, Easter

Test Kitchen Tuesday…100% Whole Wheat Bread

September 29, 2009 in Bread | 2 comments

bread12 Lately I’ve been wanting to make bread. I have no idea why, because the process of making bread has always intimidated me. Just the thought of mixing and kneading and rising and punching and rising again..ugh… just way too much work! I recently recieved a Cuisinart Stand up Mixer as a gift and was eager to use it in every way possible. I’ve used every other attachment but the dough hook, so I decided to whip up a batch of bread ( that’s the only thing I can think of that would use the dough hook). I trekked down to the local farmers market to gather all my necessary ingredients. I picked up molasses, whole wheat flour, powdered milk and yeast and rushed back home and got started baking immediately. I came across this King Arthur Whole Wheat Bread and thought I might give it a try since I’ve heard nothing but good things about King Arthur. This bread was easy to make..I just threw all my ingredients in the Stand up mixer and let it do all the work. Bread is my enemy no more!

King Arthur’s Classic 100% Whole Wheat Bread

2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water
1 1/3 cups water
1/4 cup vegetable oil1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur Traditional Whole Wheat Flour
1/4 cup nonfat dried milk
1 1/4 teaspoons salt

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking:Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices.

bread2 bread

Tags: Bread, whole wheat

Dhal Puri

August 13, 2009 in Bread | 11 comments

dhalpuri1 I’ve owed you guys this recipe for a little while now. I’m feeling very guilty, so in the middle of my vacation I got out my laptop and decided to finally post it. Please forgive me. I originally posted the picture of dhal puri in my Foodbuzz 24, 24, 24 post, but never the recipe. So here it is! Its an Indian flatbread that has a flavorful split pea filling…no curry needed with this.

3 cups all purpose flour

1 to 1 1/2 tsp baking powder

4 oz shortening

1 to 1 1/4 cup water

1/2 tsp salt

1/2 cup oil

1 oz shortening or ghee to spread

Sift flour and baking powder in a bowl. Combine shortening or ghee and flour( you can use a food processor, hand or knife). Add salt and water to mixture. Knead dough for 5 mins. Cover and allow to sit for half hour.

Filling

2 cups yellow peas

4 cloves garlic, crushed

1 tsp cumin

1 tsp garam masala

5 sprigs of thyme

1 tsp salt

1 cherry pepper (optional)

Boil peas in a pot of water for 15 mins. Drain. Add garlic, thyme and pepper. Place in a food processor and chop until smooth (there should be no grains). Filling should be lose and not a paste. Add salt, cumin and garam masala to filling, mix well using a fork.

Place dough on a well floured surface and cut into 8 pieces. Flatten a ball of dough and place 2 tbsp of filling in center. Pinch edges close. Repeat with all the pieces of dough.

Cooking

Oil a tawa or griddle on medium heat. Roll out the dough into even rounds about 9 inches ensuring that the filling spreads evenly. Place on griddle or tawa. Spread oil, mixed with ghee or shortening. Allow to cook for 1 minute, turn over and brush with oil and shortening/ghee mixture. Flip again, allow to cook for about 30 seconds and remove from heat. Place wax paper between each dhal puri to prevent from sticking together.

curry11