Sonntag, 16. April 2017

Easter treat: hot cross buns

Never made them before, but since watching the Great British Bake Off I longed to prepare some. Now the time had come, Easter, because hot cross buns are Easter treats, and I've searched and found Paul Hollywood's recipe.
So nice of him to share his recipes on his homepage.
See Paul's recipe: http://paulhollywood.com/recipes/easter-hot-cross-buns/

Yesterday evening I made the dough while using skimmed milk (at room temperature) and put the dough to rest into the fridge. Well, no one wants to make dough a 6 am in the Easter morning to bake some buns for breakfast at 10 am, therefore cold fermentation was best.
The dough has well risen, and I knocked it down at 8 pm and just waited  until the dough had room temperature again. Than I folded in the dried fruits, spices and zests. I formed 15 buns and let the buns rise and develop for 1 hour and a bit
Afterwards baking was done rather quickly. Because I used more dried fruits, the buns are not as nice and equally round shaped with a smooth surface as Paul's. But they are very fluffy and tasty.

Changes I made:
Zestes from one orange only otherwise it would be a bit overwhelming orangy - sorry Paul.
I soaked the dried fruits over night: 200 g sultanas and cranberries, handful chopped candied cumquats and the very small apple dices in a little orange juice (half of the orange) and Amaretto (italian almond liquor)
I used 1/2 teaspoon of cinnamon instead of two teaspoons but I added a very good pinch of ground saffron (bought it on the island Sardinia in September, very high quality) and ground cardamom too.

See Paul's recipe: http://paulhollywood.com/recipes/easter-hot-cross-buns/

Here are mine:

Mittwoch, 12. April 2017

My brand new toy

Recently I got a nice little present from my husband. Not all women are over the moon because of some kitchen gadgets, gender issues and all, but I was excited. It is just perfect: Whooooaaaa Taiyaki maker!!! Non-stick, electronic device, 2 molds in the bottom part, 2 in the upper part.



I had to put it on good use. Yesterday evening I prepared red bean paste and some creme pattisiere. Today I made the batter from scratch:

  1. 80 g strong flour
  2. 20 g corn starch
  3. 1 small pinch salt
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1 tblsp. sugar
  7. 1 egg yolk and half of the egg white
  8. 125 ml skimmed milk


Sift the first six dry ingredients into a bowl, add sugar, stir milk and egg and add too. Mix well.
Let batter rest for half an hour. This will make 6 Taiyaki.

Prepare the tools: Tablespoon, teaspoon, bowl with a little cooking oil and a brush, bowl with red bean paste and creme patisserie, spatula.



Heat up the taiyaki maker. Brush the molds with some cooking oil. Spoon one tablespoon batter into each mold.

Add one heaped teaspoon filling (bean paste or creme) on top in the middle.



Top with another tablespoon of batter. Close the lid (contains the upper molds).
Wait until the light on top of the taiyaki maker turns green.
Open the maker and remove the taiyaki with a spatula.


Some batter has spread around the nice fish shaped waffles, but the batter is well baked, paper thin and easy to remove.



Done, pretty and tasty. I liked the ones with the red bean paste more than the cream filled. Next time I will put some Nutella or creme de marron or maybe sweet potato paste, or pumpkin..