How To make Scottish Hot Cross Buns
3 c Flour
1 ts Salt
1/2 ts Each:allspice, nutmeg,
Cinnamon 1/4 c Sugar
1 Stick butter, melted
1 Egg beaten
3/4 c Currents or raisins
1/3 c Candied citron fruit
Yeast mixture: 1 tb Dry yeast
1 tb Sugar
2/3 c Warm milk
1/2 c Warm water
1 c Flour
Glaze: 2 tb Milk
2 tb Water
3 tb Sugar
Begin by making the yeast mixture, mixing all ingredients and setting it aside to proof ( foam ).In another bowl sift flour, salt, spice and sugar. Add fruits and mix well. Combine butter and eggs and add to yeast mixture. Then add to flour mixture. Knead dough on floured surface, 8 to 10 minutes or smooth and elastic. add more flour if needed to keep dough from sticking. Divide into 12 equal pieces and shape into round buns. Place rolls far apart on greased baking sheet. Cover and let rise at warm room temperature for 45 minutes. Use a sharp knife to make an X shape cut on surface of dough. Bake in a 425 oven for 15 to 20 minutes or golden. Cool on rack. Make glaze by bringing ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns thickly.
How To make Scottish Hot Cross Buns's Videos
M&S vs ALDI | Who Wins The Great Hot Cross Bun Off?
Don't call the lawyers! M&S vs ALDI...This time, hot cross buns are in involved. Who won the Hot Cross Bun Off? Which was best value for money and taste?
#food #foodie #foodlover #foodblogger #hotcrossbuns #easter #easterfood #buns #foodcomparison #brandwars #foodwars #premiumquality #scotland @marksandspencer #aldi #aldifinds #marksandspencer
Hot Cross Bun & Rhubarb Pudding
To celebrate Easter this week, we have a Hot Cross Bun and Rhubarb Pudding. This recipe combines sweet and creamy flavours with the tangy taste of rhubarb, the perfect Easter treat! Enjoy!
Recipe makes 6 servings
Ingredients:
The Scottish Bee Company Heather Honey
The Scottish Bee Company Raspberry & Thyme Apple Cider Vinegar
6 Hot Cross Buns
4 Rhubarb Stalks
350ml Milk
150ml Double Cream
2 Large Eggs
Icing Sugar
Method:
1. Discard the ends of the rhubarb and then chop the stalks into even slices so that they are a similar size to the length of a hot cross bun. Add 2 tbsp honey, a splash of apple cider vinegar and a splash of water to a large pan and start to bring up to a simmer. Add the rhubarb to the pan and gently poach over a medium/low heat for 8-10 minutes, turning every now and again. Remove the rhubarb and set aside.
2. Add the milk and cream to a saucepan and gently warm through without letting it boil. Whisk the eggs and 2 tbsp honey in a large bowl. Once the milk & cream is ready, slowly start to add it to the eggs whilst whisking with a fork until it is all incorporated.
3. Halve the hot cross buns and place the bottom halves into a lightly greased baking tray. Add 2 slices of rhubarb on top of each bun and then add the top of the bun. Pour over the cream mixture and leave for 20 minutes.
4. Preheat the oven to 160˚C fan. After 20 minutes, bake the pudding in the oven for 30-35 minutes.
5. Remove from the oven, dust with icing sugar and serve with more cream.
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Buy our Apple Cider Vinegar Infused with Raspberries & Thyme here:
Traditional Easter Hot Cross Buns
Hot Cross Buns are traditionally eaten at Easter time, however, this delicious, moist, fruity, slightly spiced bun can be enjoyed lightly toasted and smothered in butter any time of the year.
In this video I will show you step.by-step how to make these little beauties the whole family will love.
Ingredients
500g Strong white Bread Flour
75g Sugar
2 tsp Mixed Spice
1 tsp Cinnamon
Zest of one lemon
1/2 teaspoon Salt
10g Fast Action Yeast
40g Butter or Veg. Oli
300g Milk
1 Egg beaten
200g Sultanas/Raisins
50g Mixed Peel
A little oil for greasing
If you can't find ready to use Mixed Spice, make your own:
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice
⅔ teaspoon ground cloves
⅔ teaspoon ground ginger
⅔ teaspoon ground coriander
1 ½ teaspoon ground mace
INSTRUCTIONS
Mix all ingredients together with a wire whisk until thoroughly combined.
Store in an airtight, labeled container in a cool, dark place for up to 3 months.
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Easy Easter Hot Cross Buns Recipe :) Bake with me!
#stayathome
Hello folks!
A very warm welcome back to What’s For Tea :) Today I made these wonderful hot cross buns! Perfect at Easter..but in my opinion, any time is a good time to eat these! Best eaten warm with butter :)
Everything I used will be mentioned below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
John Kirkwood hot cross buns:
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I made 9 large buns (with a tin measuring 12x 8x 2 or 30cm x 20cm x 5cm)
* 500g (17.6oz)) Strong white bread flour
* 300ml (10½oz) Lukewarm milk
* 1 Large egg
* 40ml (1½oz) Vegetable oil
* 70g (2½oz) Granulated sugar
* 2½ Teaspoons (10g) / ¼oz dried yeast
* 250g (9oz) Mixed fruit and peel
* 1/2 Teaspoon Salt
* 2 Teaspoons Ground all / mixed spice
* 1 Teaspoon ground Cinnamon
* 1/2 Teaspoon Nutmeg
* Cross ingredients:
* 100G (3½oz) plain or all purpose flour
* 2 Teaspoons Icing or powdered sugar
* 100ml (3½oz) water
* Glaze ingredients:
* 5tsp sugar
* 5tsp water
* Or 4-5 Heaped tablespoons warm Apricot jam (this is what I used)
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4 different ways to shape CINNAMON BUNS | Sweden, Belgium, England
4 Different bakeries & ways to shape the buns. Have a look how they are done in Stockholm, London and Antwerp.
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English Barm Cakes (AKA Baps, Scufflers, Soft Rolls)
Barm Cakes originated in the North West areas of the UK, but as with all regional regional spread to many parts of the country and were all given different names. But the Barm Cake took it's name from the yeast used in the recipe. BARM is the froth on top of the beer brewing vats hence , the Barm Cake.
Recipe
500g Strong White Bread Flour
25g Lard
7g Fast Action Dried Yeast (Usually 1 sachet)
160g Cold Milk
160g Hot Water
8g Salt
This recipe makes 10 Barm Cakes
Bake at 180ºC No Fan for about 20 minutes or until just colouring on top.
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