Weekend Baking

Just a quick one as the weather has turned a bit icky here in the UK.  As I've mentioned I am a big fan of baking and only seem to have time to do some at the weekend.  I have been baking for years, my earliest memories are making fairy cakes with my mum but I have only recently treated myself to some things that make it a whole lot easier.  Firstly, and this is an obvious one, I've bought some really good quality digital scales.  The vintage looking scale ones are very pretty to look at in the kitchen but not very accurate so my new fangled ones are making a whole world of difference.  Next I have bought some little measuring spoons, bright coloured and help me out with measuring fractions of a teaspoon, tablespoon and the Amercian 'cup'.  Lastly but by now means least is my apron.  I have made these for friends and family for a while but never thought to have one myself so I treated myself, here are some photos.

Again, it seems obvious but an apron is great, I make a huge mess in the kitchen and this at least saves my clothes an unnecessary wash.

So why the baking inspired post?  Well, me and the mister have  just made some hot cross buns.  Very apt with Easter coming up but we seem to make them a lot.  We use the Nigella recipe.  I do the prep work and Mr P helps with the kneading which makes a lovely soft dough and, therefore, lovely soft buns.  Here's the recipe,they look a little rougher than the pretty shop bought ones but are very satisfying to make and so tasty.

Ingredients

 

FOR THE DOUGH:

• 150ml milk
• 50g butter
• Zest of 1 orange
• 1 clove 2 cardamom pods
• 400g bread flour
• 1 packet easy-blend yeast (7g)
• 125g mixed dried fruit
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 egg

FOR EGG WASH:

• 1 egg, beaten with a little milk

FOR THE CROSS ON THE BUNS:

• 3 tablespoons plain flour
• ½ tablespoon caster sugar
• 2 tablespoons water

FOR THE SUGAR GLAZE:

• 1 tablespoon caster sugar
• 1 tablespoon boiling water

Method

1. Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse. I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later.
2. Measure the flour, yeast and dried fruit into a bowl and add the spices. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. Pour this liquid into the bowl of dry ingredients.
3. Knead the bowl either by hand or with a machine with a dough hook; if it is too dry add a little more warm milk or water. Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth.
4. Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.
5. Preheat the oven to gas mark 7/220C. Take the dough out of the fridge and let it come to room temperature.
6. Punch the dough down, and knead it again until it is smooth and elastic. Divide into 16 balls and shape into smooth round buns. I wouldn't start worrying unduly about their size: just halve the dough, and keep halving it until it's in eight pieces, and use that piece to make two buns. Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. Not that it matters.
7. Sit the buns on a baking parchment or Bake-O-Glide-lined baking sheet. Make sure they are quite snug together but not touching. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Cover with a teatowel and leave to prove again for about 45 minutes - they should have risen and almost joined up.
8. Brush the buns with an egg wash, and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.
9. When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.

Serves: Makes 16