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
Bun loaf
Bun loaf is een Engels brood met diepe insnijdingen. Dit brood is erg zacht van smaak door het gebruik van boter en eieren. Met het deeg kan je varieren door er bijvoorbeeld 16 stuks bolletjes van te maken. Snij er dan een kruis in en je hebt de bekende hot cross buns. Door het lange brood de loaf dus kun je ook kaneel en lichte rozijnen mengen. Heel lekker bij het ontbijt.
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.
Buy our Scottish Heather Honey here:
Buy our Apple Cider Vinegar Infused with Raspberries & Thyme here:
HOT CROSS BUN CHEESE?! ???? | TASTE TESTING *NEW* HOT CROSS BUN SNACKS!! |
In this video, I tried as many hot cross bun flavoured snack items that I could find! Some of which were very questionable... ????
I hope you enjoyed this video and I will see you next time! ????
Making Oatcakes with Scotland Your Way
During lockdown Bo has been making oatcakes - see her recipe and how she did it here using good Scottish ingredients, including Hamlyn's Oatmeal.
Celebrating 10k Subs - Traditional Scottish Clootie Dumpling
Thank you everyone who has subscribed to me and helped me get to 10k subs on YouTube. I really appreciate you all!
Clootie Dumpling is a super traditional dumpling in Scotland, Its given as gifts, mostly at Hogmanay. Back in the day people used to put thrupenny bit coins in the pudding when they would give it to children, this was there gift.
Clootie Dumpling is primarily eaten as a snack or at breakfast.
Clootie Dumpling takes it name from the Cloot which is a piece of cloth the pudding is boiled in.
♥All details for the Clootie Dumpling recipe below links ♥
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10k Clootie Dumpling
Tools
• large pot (4 litre or bigger)
• large mixing bowl or stand mixer with large bowl
• set of scales
• Tea spoons and Table spoons
• measuring jug
• string
• Cloot/ Tea towel or pillow case
• Baking parchment / grease proof paper
Ingredients
• 500g plain flour (or plain cake flour)
• 200g beef suet
• 250g castor sugar
• 250g raisins
• 250g sultanas
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 bramley apple, peeled and grated
• 3 tbsp black treacle
• 100ml whole milk
• Olive Oil
• extra plain flour for dusting approx 5 heaped table spoons of flour
Instructions (explained the best I can)
• Put Large pot of water on to boil (leaving 2 inches from the top of the pot to the water boiling)
• In the large mixing bowl or stand mixer combine all ingredients dry then add the wet.
• scrunch the baking parchment and dampen in water. No need to soak only dampen
• Also dampen the Cloot (Cloot/ Tea towel or pillow case)
• flatten the baking paper on counter, place into a cross shape and lightly spread a thin layer of oil onto the damp paper
• dust the paper with the flour as evenly as possible on top of the oil
• place dumpling mix into the middle of the crossed floured paper
• grab each corner of the paper and pull up and round the mixture, tie with string once paper has been gathered up round the dumpling mixture. Cut off any spare paper that’s not needed once tied.
• place the tied dumpling in the tied parcel into the middle of the damp Cloot and do the same again tying the Cloot with string, leaving a space for the Cloot to expand when cooking.
• Put the Clootie Dumpling in the water, ensuring it’s been tied very tight.
• Once the dumpling is in the water reduce the water to a simmer from a boil and keep it on simmer for 4 hours. Keep the lid on the pot as it simmers.
• After 4 hours take dumpling out of water, unwrap from all Cloot and paper.
• Place in the oven for 15 – 20 minutes at 200 or 180 Degrees Celsius if you use a fan oven or 350 Degrees Fahrenheit if you are not from the UK.
• Once out the oven leave to cool over night.
Once cooled the best way to eat the dumpling is to slice it and butter it or fry a slice of dumpling in butter and eat for breakfast.
#17 Freefrom Hot Cross Buns!
8 eggs
1/2 cup nut milk
4 tsp Apple cider vinegar
2 cups almond flour
1 cup cashews
7 tbsp coconut flour
2 tsp bicarbonate soda
1 tsp salt
1/4 cup honey
Zest of 1 large lemon and 1 orange
2 1/2 tsp ground mixed spice
1 1:2 tsp Cinnamon
150g sultanas/raisins
70g dried apricots or any fruit of choice
For the cross: 2 tbsp superfine almond flour
4 tbsp water
Honey & water glaze 2 tbsp honey 1 tbsp water