Okay, i have one question and one recipe before i turn the lurk-mode
back on.... :-)
I a lot of Indian restaurants, a typical sweet bread is served. In fact
it looks and tastes a lot like naan, but has a sweet (honey or sugar)
filling. This is definitely put in before baking, as no cuts or openings
can be found in the bread as it is served.
Anybody have a recipe for me?
By the way....tried the yoghurt/maple-syrup recipe posted in the previous
digest. Wonderful! I have no bread machine, but baked by hand it was just
Someone asked for a recipe for Hot Cross Buns. This recipe comes from
"The Bread Book", by ....
Although i haven't tried this particular recipe yet, i've tried a number
of other recipes from this book and they're all very good.
These buns are very moist and light, packed with fruit and spice. They are
delicious freshly baked on Good Friday, then split, toasted and buttered
for the rest of the Easter weekend. If you do not eat the buns within 3
days, they will freeze up to one month.
You can replace a proportion of the white flour with stoneground wholemeal
Ingredients - 24 buns
900 gram (2 lb) unbleached white bread flour
1 teaspoon salt
2 heaped teaspoons ground mixed spice, or to taste
110 gram (4 oz) sugar
230 gram (8 oz) mixed dried fruit, such as sultanas, raisins, currants
and chopped mixed peel
30 gram (1 oz) fresh yeast
85 gram (3 oz) milk powder
430 ml (15 fl. oz) water, lukewarm
110 gram (4 oz) butter or margarine, softened
2 eggs, size 3, beaten
extra flour for dusting
4 tablespoons plain flour
1 tablespoon sugar
1 egg, size 3, beaten with 1 tablespoon milk for glazing
1 or 2 baking trays, greased
Preheat the oven to its lowest setting. Mix the flour, salt, mixed spice,
sugar and mixed dried fruit together in a large mixing bowl and make a well
in the centre. Put the bowl in the oven to warm the ingredients while you
prepare the yeast.
Crumble the yeast in a small bowl. Cream it into a smooth liquid with the
milk powder and water. Add the butter or margarine and stir until melted.
Pour the yeast liquid into the well in the warmed flour mixture. Add the
eggs and mix the ingredients together in the well. Gradually work in the
flour to make a very soft but not sticky dough. If the dough appears too
dry, work in a little extra water, 1 tablespoon at a time. If it is too
sticky, work in a little extra flour, 1 tablespoon at a time.
Turn out the dough on to a lightly floured work surface abd knead for
10 minutes until smooth and elastic. Return the dough to the bowl, cover
with a damp teatowel and leave to rise at warm room temperature until
doubled in size, 30 minutes - 1 hour.
Knock back the risen dough. Trun out on to a lightly floured work surface
and knead gently for 5 minutes until very smooth and elastic. Divide the
mixture in 24 equal portions, then shape into neat rolls.
Arrange fairly close, but not touching, on the baking tray. Cover with a
damp teatowel and leave to rise at warm room temperature until the buns
are almost doubled in size and have joined up, 30 - 45 minutes.
Meanwhile, preheat the oven to 250C (500F, Gas 10).
While the buns are rising, make the topping. Mix the flour and sugar
with 4 tablespoons water to make a thick, smooth paste. Spoon into a
piping bag fitted with a small, plain tube.
With the back of a knife, mark a cross on the top of each bun, then brush
with the egg glaze. Pipe a cross of flour paste in the indentations on
Put the tray into the oven, then immediately lower the oven temperature
to 200C (400F, Gas 6) and bake for 15 - 20 minutes until the buns are
golden brown and sound hollow when tapped underneath. Transfer to a wire
rack to cool. When the buns are completely cool, pull them apart.
To use dried yeast granules: reconstitute 2 sachets (14 gram / 0.5 oz)
with 140 ml (5 fl. oz) of the lukewarm water and 2 teaspoons of the
sugar. Add the milk powder and remaining water. Proceed with the recipe.
To use easy-blend dried yeast: mix 2 sachets (14 gram / 0.5 oz) with the
flour mixture before it is warmed. Proceed with the recipe, adding all
the water at once.
Groetjes from The Netherlands,