Apr. 10th, 2006

gemfyre: (Default)
This recipe is designed to made in the Breville Ultimate Baker's Oven. All measurements are Australian.

Ingredients

340mL Water
2 tbsp Oil
2 tsp Salt
3 tbsp Brown Sugar
600g/4 cups Bread Flour
3 tbsp Milk Powder
1 tbsp Mixed Spice
1 tbsp Ground Cinnamon
2 1/4 tsp Tandaco yeast (I just used a whole sachet)

Add at the beep

190g/1 1/4 cups Sultanas
40g/1/4 cup Mixed peel or Dried Apricots - chopped

I used 1 1/2 cups of mixed fruit & peel.

Setting - Dough - Bread

Batter for crosses

2 tbsp Water
40g/1/4 cup Plain Flour

Handshaping

1. Divide dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
3. Blend "Cross" batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle.
4. Remove wrap and pipe a cross onto each bun.
5. Bake in a preheated oven 190C for 15-20 minutes or until golden brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush with hot cross bun glaze while still hot. Stand 5-10 minutes before serving.

Hot Cross Bun Glaze

1/2 cup Icing Sugar, sifted
1/2 tsp Allspice
1/2 tsp Ground Cinnamon
2 tbsp Water

Combine ingredients in a small mixing bowl until smooth and thin enough to drizzle. Brush hot bread with glaze.
gemfyre: (Default)
This recipe is designed to made in the Breville Ultimate Baker's Oven. All measurements are Australian.

Ingredients

340mL Water
2 tbsp Oil
2 tsp Salt
3 tbsp Brown Sugar
600g/4 cups Bread Flour
3 tbsp Milk Powder
1 tbsp Mixed Spice
1 tbsp Ground Cinnamon
2 1/4 tsp Tandaco yeast (I just used a whole sachet)

Add at the beep

190g/1 1/4 cups Sultanas
40g/1/4 cup Mixed peel or Dried Apricots - chopped

I used 1 1/2 cups of mixed fruit & peel.

Setting - Dough - Bread

Batter for crosses

2 tbsp Water
40g/1/4 cup Plain Flour

Handshaping

1. Divide dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
3. Blend "Cross" batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle.
4. Remove wrap and pipe a cross onto each bun.
5. Bake in a preheated oven 190C for 15-20 minutes or until golden brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush with hot cross bun glaze while still hot. Stand 5-10 minutes before serving.

Hot Cross Bun Glaze

1/2 cup Icing Sugar, sifted
1/2 tsp Allspice
1/2 tsp Ground Cinnamon
2 tbsp Water

Combine ingredients in a small mixing bowl until smooth and thin enough to drizzle. Brush hot bread with glaze.
gemfyre: (Default)
Too sick.
Which means a 3 day week - that's if I'm better by tomorrow.

Even though my hours are full time, I'm paid as a casual - so if I don't work, I don't get paid.

The next 3 weeks would be 4 day weeks anyway.

Gah.

But I so cannot work feeling like this.
gemfyre: (Default)
Too sick.
Which means a 3 day week - that's if I'm better by tomorrow.

Even though my hours are full time, I'm paid as a casual - so if I don't work, I don't get paid.

The next 3 weeks would be 4 day weeks anyway.

Gah.

But I so cannot work feeling like this.

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